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Chocolate chip cookies are already a classic American staple, but sometimes it's nice to shake things up a bit! There are so many things you can add- peanut butter, caramel, M&Ms, marshmallows, oatmeal, and much more; but miso is definitely an unexpected choice!
There are 5 basic tastes- saltiness, sweetness, bitterness, sourness, and savoriness. Miso is known to have umami or savoriness. It's a flavor often found in broths and cooked meat, so adding some to chocolate chip cookies seems a little strange! But, kind of like dipping French fries in a Frosty- it just works! The saltiness balances nicely with the darker chocolate chips. And it has just a bit of that savory flavor that makes you pause for a second, but then it just feels right!
Chocolate chip cookies are already sweet and salty. Now, we can add savory too!
Born in West Virginia, Katie is most well-known for her nuptials to Billy Joel and as a co-host on the long-running show The Kitchen on the Food Network. She has also published three cookbooks- It's Not Complicated: Simple Recipes for Every Day, The Comfort Table: Recipes for Everyday Occasions, and Endless Summer Cookbook.
Miso is a thick paste created from fermented soybeans. A Japanese culinary staple, miso is often used in sauces and broths. It's very salty and adds umami flavor to a dish.
White miso paste comes in a refrigerated container. It may be found near cheese, in the international aisle, or I was able to find some at my local Target.
Katie recommended chilling her dough for at least one hour. I often chill cookie dough before baking. This allows the dry ingredients to absorb moisture from the wet ingredients. It will also lead to less spreading when the cookies are baked.
Keep in a sealed container on the counter for 4-5 days. You can also freeze the scooped cookie dough balls and bake at a later time or freeze already baked cookies for up to 3 months.
For a salty twist on an American classic, Katie Lee's miso chocolate chip cookies made gluten free and with less sugar!
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