The Absolute-Best-Ever Vegan Miso Chocolate Chip Cookies

These infamously famous cookies are the best cookies you’ll make all year. I guarantee it! There’s a few key ingredients and steps that make this recipe so special. Make these for holidays, special occasions, parties, or just any feel good Sunday. Or anytime you want really.

What is miso?

White miso, a fermented soybean paste, adds a unique depth of flavor to Japanese cuisine and beyond. Unlike its red counterpart, white miso boasts a milder, sweeter, and less salty profile, making it a versatile ingredient for both savory and surprisingly, sweet dishes.

The Making of White Miso:

This paste is crafted using soybeans, rice, salt, and koji (a mold spores used in fermentation). Compared to red miso, white miso undergoes a shorter fermentation period, typically lasting a few months to a year. This shorter fermentation results in its lighter color and milder taste.

Flavor Profile and Uses:

White miso is known for its balanced sweetness, umami richness, and subtle floral notes. Its versatility shines in various culinary applications:

• Miso Soup: The quintessential use, white miso creates a delicate and nuanced broth for this classic Japanese comfort food.
• Marinades and Glazes: Its sweetness and umami enhance the flavor of fish, vegetables, and even meats.
• Salad Dressings: A spoonful of white miso adds a unique depth and creamy texture to vinaigrettes.
• Sauces and Dips: Blended with other ingredients, white miso forms the base for flavorful dips and sauces.
• Unexpected Delights: Explore its potential in unexpected ways, like incorporating it into sweet glazes, desserts, or even cocktails.

Beyond the Flavor:

White miso offers not just taste but also potential health benefits. Fermentation unlocks beneficial enzymes and probiotics, contributing to gut health. Additionally, it’s a good source of protein, vitamins, and minerals.

Exploring White Miso:

Whether you’re a seasoned cook or just starting your culinary journey, white miso is an exciting ingredient to explore. Its versatility and unique flavor profile can elevate your dishes, adding a touch of Japanese tradition and unexpected depth to your meals.

Ingredients

• White miso: I prefer organic mellow white miso by the brand, Miso Master Organic. You don’t need much miso so the smaller package will be more than enough.
• Vegan butter: Miyoko’s organic vegan butter is my top choice for vegan butter. You can use any vegan butter brand or margarine.
• Light brown sugar: Any brand of light brown sugar will do. You can replace this with coconut sugar for a healthier option.
• Raw cane white sugar: Any brand of white raw cane sugar will do. But note that you do need both types of sugars for this recipe.
• Egg replacement: I use Bob’s Red Mill Egg Replacer. It’s gluten free and very effective. I tend to use half of the egg placement that the recipe calls for because this can be a very binding agent. I’ve already adjusted this recipe to accommodate for using Bob’s Red Mill Egg Replacer. If you use a a flax egg instead, adjust the recipe to call for 2 flax eggs.
• Bread flour: This is a very important piece. The bread flour impacts the texture of the final product, creating a chewier gooier cookie.
• All purpose flour
• Baking Soda
• Vanilla extract
• Homemade miso toffee: This is also key to the final product. Toffee is extremely simple to make and you can use my recipe here. Make the toffee before you start on the cookies. The toffee will be hard and ready to be chopped by the time you’re ready to fold it into the batter.
• Semi-sweet chocolate chips or chunks: I prefer to use Enjoy Life Semi-Sweet Chocolate Chips, but you can use whichever brand and version you like. You can even substitute for white chocolate chips or break up your favorite chocolate bar and add it to put your own twist on these!

How to make the absolute-best-ever miso toffee chocolate chip cookies

• Pre-make your homemade toffee. In a small saucepan, melt the butter and miso together until hot and aromatic. The miso will not completely dissolve into the butter, but it will start to thin out. Make sure your butter/miso mix does not start to boil. Once the butter is metled and aromatic, set aside and let it come to room temperature.

• In a large mixing bowl, whisk the flours and baking soda together.

• In a separate large bowl or stand mixer, cream the butter, sugars and egg replacer together until the mixture is smooth and there’s no visible lumps.

• Add half of the dry ingredients to your stand mixer or large bowl with the wet ingredients. As the mixture becomes homogenous, add the remaining dry ingredients and mix thoroughly.

• Once you’re batter is fully mixed, fold in the chopped toffee and chocolate chips.

• Prepare your baking trays with silicon mats, parchment paper, or lightly greased with coconut oil. Scoop your batter out in 1- 2 oz. portions. Then refrigerate for 3-4 hours. This step is crucial to allow all the ingredients to firm up. Do not skip this step!

• Bake at 330 degrees Fahrenheit for 13-14 minutes. Don’t over bake! The cookies will seem undercooked at first, but pull them out regardless and let them cool on a baking tray. Wait 5-10 minutes, or until cookies firm up before serving.