Salted Chocolate Chip Cookies

Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than sea salt and caramel ❤

Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than caramel and sea salt.

If you’ve been following my blog for a while, you know that I rarely bake dessert. I love cookies and cakes just like you do, but I find the task so intimidating that I often leave it to professional bakers.

There are exceptional occasions, though.

When I saw those Best Ever Chocolate Chip Cookies made by I am a food blog, I started to dream about them. Stephanie, the talented lady behind the blog, is my idol. Not only does she create irresistible recipes, but her photography and writing are so inspirational that it draws you in within seconds. Her blog is like a fairyland, full of surprises and magic. Check out her totoro recipes and you’ll know what I mean.

Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than caramel and sea salt.

Back to talking about the cookies! Not only is this recipe so simple that even I can follow it, it produces soft and thick cookies with melting chocolate chunks and a buttery texture that are so good, nobody could stop at only having one cookie.

The second time I used this recipe, I dared to do something different – I replaced salt with miso paste.

Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than caramel and sea salt.

If the only thing you associate with miso is miso ramen, the concept might sound weird. Rest assured, miso paste is only a hidden flavor here and you probably won’t be able to tell it’s there. I got the inspiration from the miso caramel ice cream I had at Shake Shack. Just like adding sea salt to caramel, miso paste adds a savory umami taste that enhances the sweetness and make the cookies even better.

To make the best chocolate chip cookies, I highly recommend you to use chocolate feves (or “wafers”) instead of chocolate nibs. These giant chocolate chunks are a bit pricier, but they have a more profound chocolate flavor and a silkier mouthfeel, without flavor enhancers.

Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than caramel and sea salt.

I purchased Valrhona chocolate féves (highly recommended) and Dilettante chocolate wafers to try out. The former one is better in quality and we ended up snacking on it. Alternatively, you can chop dark chocolate into smaller chunks and use them instead.

Miso Chocolate Chip Cookies Cooking Process Heavenly, soft and thick cookies with melting chocolate chunks, a buttery texture, and a hidden savory umami that is even better than caramel and sea salt.

Looking for more baking recipes? Check out my most popular low sugar banana bread, my mom’s fruitcake, and Dorie’s almond crescent cookies.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!

4.8 from 4 reviews
Salted Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Fusion
Serves: 8
Ingredients
  • 1 and 3/4 cups (230-g / 8-oz) all purpose flour
  • 3/4 teaspoons baking soda
  • 1 (110-g / 4-oz) stick butter
  • 2 tablespoons white sugar
  • 1 cup (160-g / 6.7-oz) brown sugar
  • 1 large egg
  • 1/3 cup miso paste
  • 1 teaspoon vanilla extract
  • 230-g (1/2-pound) dark chocolate féves or 1/2 pound dark chocolate cut into rough 1/2 inch chunks
  • 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
  1. Preheat the oven to 182 degrees C (360 F). Line a cookie sheet with parchment paper.
  2. Combine flour and baking soda in a small bowl. Stir to mix well.
  3. Add butter and sugar into a big bowl. Mix with a hand mixer on medium speed until combined and fully and a peak forms, after about 5 minutes. Add the egg, miso paste, and vanilla extract. Keep mixing until combined.
  4. Add the flour mixture. Mix with a spatula until barely combined.
  5. Add chocolate and fold into the cookie dough.
  6. Divide the dough into 12 to 18 portions by using a cookie scoop, and place onto the cookie sheet, at least 5-cm (2-inch) apart. Sprinkle with flaky sea salt.
  7. Bake for 12 minutes, or until the edges are golden but the centers are gooey. You might need to bake them in two batches.
  8. Transfer the cookie sheet onto kitchen counter and let cool for 15 minutes.
  9. The cookies taste the best while warm.

 

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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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7 thoughts on “Salted Chocolate Chip Cookies

    1. Maggie Post author

      Thanks for stopping by Stephanie! I still think your cookies look much prettier! Maybe because of the miso paste, the baked cookies didn’t flatten out as much as I hoped. The savory taste did work out well in the cookie dough 🙂

      Reply
  1. Helen @ Scrummy Lane

    Hi Maggie! You’ve definitely inspired me to make some cookies too. I sometimes make desserts for my blog, but I’m afraid of trying cookies. I bet once I give it a go I’ll never look back!

    Love that you experimented with miso – like adding salt,I bet it just enhances all the other flavours.

    Reply
  2. Fiona Whittaker

    Just tried this…it’s a very intruiging combination. Stronger than just adding salt. It’s strangely moreish! Wish I had had Valhrona chocolate to add…it was more basic Co-op fair trade dark chocolate that I cut into chunks. I will keep experimenting with this.

    Reply

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