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Reviews (63)
Back to TopTriangleMade these vegan with Miyoko's butter and a flax egg. I was worried they'd be too salty because the Miyoko's butter was salted but they were great. I just mixed the chocolate chips into the batter because I'm lazy. Also these were 100x better after having the dough sit in the fridge for a few days. The texture was better and the flavors POPPED. Fridge helps the maillard reaction. I made 6 where I only let the dough rest for 10 min (per the recipe) and the flavors were muted compared to the overnight refrigerated dough. Refrigerate if you can!
Anonymous
Minneapolis, MN
2/5/2021
Made no subs and they came out amazing! Only bummer is that they were a bit too salty and the crosshatch pattern I made on them disappeared once I baked them. I used almond butter that was made from roasted salted almonds, next time I will use almond butter made from plain roasted almonds. Wasn't sure what kind of miso to get, I used malted rice miso and like they way it tasted. Baked for 12 min and they came out soft and chewy. I ended up drizzling the dark chocolate on top and sprinkled the flaky sea salt on them and they looked beautiful. Will definitely make these again!
Anonymous
Rancho Cucamonga, CA
1/1/2021
Delicious and surprising! I used coconut oil in place of the butter and ground flax seed in place of the egg. They are perfectly delish!
Sarah
Bend, Oregon
12/15/2020
This is a four-star recipe. It is my go to for a satisfying savory salty sweet chewy cookie. Just be careful when you’re baking them and do not overbake. Thank you Chris these got us through corona quarantine
Anonymous
Upstate ny
8/14/2020
made exactly as directed, and they were perfect!
Anonymous
7/20/2020
These have become my go-to cookie recipe. I was a big fan of the Brown Butter and Toffee Chocolate Chip Cookies from BA, but I must say these the depth of flavor in this recipe is far superior. Don't get fancy with your substitutes or omissions, these are amazing as is. Chris Morocco, thank you, you are a genius for this one.
zachzolla
43606
6/29/2020
Giving 5 stars for the flavour of the dough before I baked it which was incredible - perfect blend of salty & nutty.The only subs I made were: doing a 50/50 mix of strong wholewheat and all purpose flour, and using 3 tsp of baking powder rather than soda. This seems to have been a bad decision! My cookies ended up quite cakey and lost a bit of flavour. Still nice, but not the lovely chewy versions others seem to have managed.
Anonymous
London, UK
6/21/2020
I love these cookies! I have made them multiple times with both white miso and red and they worked well. I didn't find them too salty like some of the reviewers. I also usually use peanut butter because I think peanuts have a stronger flavor that balances the miso better (sorry Chris!). I'm always too lazy to dip them in chocolate and just add the chips directly to the batter - delicious still! I don't have issues with spreading because I always refrigerate my dough before baking - it results in a better, chewier texture IMO.
Anonymous
Asheville, NC
6/16/2020
So so so good! I used AP flour instead of whole wheat because that's what I had (added two-ish tablespoons extra because the dough seemed too wet) and peanut butter instead of almond butter. I also actually prefer these without the chocolate so left that out entirely. Sprinkled with flaky salt before they went in the oven.
Anonymous
Wisconsin
6/11/2020
These are so easy to make and tasted great! I used crunchy peanut butter (no added oil/salt) and white miso. I chilled the dough for ~20 minutes in the fridge before scooping; I wasn't sure whether to press down the cookies - I ended up using the back of a fork to flatten slightly. I'm glad I did because they spread into nice circles like in the photo although the cross hatching was lost a little.
kathyx
Auckland, New Zealand
6/7/2020
These were delicious! I used white miso and almond butter with no added oils/sugar. You need to be very careful when it comes to the kind of miso you are using. Japanese brands at times have dashi stock (which can include kombu and anchovies) mixed into the miso which can make it taste strong and fishy. I personally recommend white miso for this recipe- anything darker will make this cookie very salty. I could definitely smell the miso while it was baking and was worried that it would overpower the cookie. However, it added a nice caramelized flavor and it blended well with the almond butter. Browning the butter is a must, as is the chocolate dip. I forgot to rest the dough in the fridge as directed but they still turned out beautifully. Will be making this again!
Anonymous
6/1/2020
These are good but maybe would benefit from a stronger nut flavor..maybe freezing or chilling overnight would allow flavors to develop more? Used the technique of beating the butter sugar and egg until the mixture changed color somewhat (3min or so) to avoid spreading. They were done after 12min without spread. Not sure these are interesting enough to make again. There is something missing (maybe something textural, like chopped nuts?). Or maybe not enough miso?
Anonymous
5/27/2020
Just want to mention to those of us who do not have whole wheat flour: I substituted 3/4c of oatflour (that I ground up in my blender) with 1/2c APF. It turned out great- I had no issues with spreading, but crosshatching did not show. Other things I did:Used parchment instead of silpat (friction eliminates spread)Used darker miso (what i had on hand)I also converted to metric measurements, not cups. My almond butter was from a jar, not fresh ground..hope this helps someone.
Anonymous
Paris
5/27/2020
I enjoyed the flavor but I didn't get enough spreading as I would like. I'll definitely make this again. Next time, I'll probably just bake it right away without letting it rest first.
Anonymous
Vancouver, Canada
5/27/2020
Also spread horribly for me.. I followed the instructions and ingredients exactly, so was disappointed it didn't turn out well. I do love the taste, so want to give it a try again. Just not sure what to change?
Anonymous
San Diego, CA
5/26/2020
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