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Secret Ingredient (Miso!) Chocolate Chip Cookies

  • Author: Michelle Burns
  • Total Time: 1 hour 30 minutes
  • Yield: 24-30 cookies 1x


  • I cup brown sugar, lightly packed
  • 3 Tbs white sugar
  • 1 stick unsalted butter, room temperature
  • 1 large egg
  • 1/2 cup white miso paste
  • 1 tsp vanilla extract
  • 2 tbs maple syrup
  • 1/2 tsp cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 cups semi-sweet chocolate chips (or a mixture of semi-sweet mini chocolate chips and cinnamon or butterscotch chips)
  • 1/2 cup nuts of choice, chopped


  • Cream together sugars and butter until smooth and creamy.
  • Add the egg, misa, and vanilla and beat until well mixed.
  • Add the flour and baking soda and mix until just combined.
  • Stir in the chocolate and nuts until mixed thoroughly.
  • Cover with plastic wrap and refrigerate for at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread too much).
  • Preheat the oven to 350.
  • Spray 2 baking sheets or use non-stick liners (Sil-pat)
  • Us a medium ice cream scoop to portion cookie dough on the prepared pans.
  • Use 2 fingers to flatten each scoop of dough.
  • Bake, rotating and switching pans halfway through, 13-14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie.
  • Eat warm.
  • ALTERNATE:  take the dough and shape it into a roll, like a sausage roll.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Unwrap the dough as desired and cut rounds off the dough roll.
  • Drop on a cookie sheet and bake as above.
  • The dough can be stored in the refrigerator for about a week and cookies cut off as desired to always have fresh baked warm cookies.


Source:  Food Network  Katie Lee Biegel  The Kitchen

  • Prep Time: 75 minutes (include chilling)
  • Cook Time: 15 minutes


  • Serving Size: 1 cookie
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