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Salted Chocolate Chip Cookies

4.80 from 5 votes
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 ❤
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Course: Dessert
Cuisine: Fusion
Servings: 8
Author: Maggie Zhu


  • 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
  • 1/2 pound (230 g) dark chocolate féves (or 1/2 pound dark chocolate cut into rough 1/2 inch chunks)
  • 1/4 teaspoon flaky sea salt for sprinkling


  • Preheat the oven to 182 degrees C (360 F). Line a cookie sheet with parchment paper.
  • Combine flour and baking soda in a small bowl. Stir to mix well.
  • 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.
  • Add the flour mixture. Mix with a spatula until barely combined.
  • Add chocolate and fold into the cookie dough.
  • 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.
  • Bake for 12 minutes, or until the edges are golden but the centers are gooey. You might need to bake them in two batches.
  • Transfer the cookie sheet onto kitchen counter and let cool for 15 minutes.
  • The cookies taste the best while warm.