ADVERTISEMENT

You’ll Never Guess the Secret Ingredient in Katie Lee’s Chocolate Chunk Cookies

Katie Lee's Miso Chocolate Chunk Cookies
Prep Time
15 min
Cook Time
25 min
Yields
24-30 cookies

If I could only choose one dessert (besides frozen yogurt) to eat for the rest of my life, it would be warm chocolate chip cookies straight from the oven with a glass of milk. I am always trying to perfect my recipe. I like a chewy chocolate chip cookie, none of these flat, crispy cookies for me. Give me the chew and make it soft. I know it sounds weird, but white miso paste is the secret ingredient for the perfect cookie. You don’t taste miso, but the umami makes the chocolate even more chocolatey and gives the cookie a chewier texture. Trust.

Find this and more great recipes in Katie Lee Biegel’s new cookbook It’s Not Complicated: Simple Recipes for Every Day, Amazon, $36.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

ADVERTISEMENT

ingredients

1
cup lightly packed light brown sugar
3
Tbsp granulated sugar
½
cup unsalted butter, room temperature
1
large egg
cup white miso paste
1
tsp vanilla extract
2
cups all-purpose flour
1
tsp baking soda
cups semisweet chocolate chunks
ADVERTISEMENT

directions

Notes

This recipe requires 1 hour chill time.

Step 1

Beat both sugars and the butter together in a medium bowl with an electric mixer until creamy. Add the egg, miso paste, and vanilla and beat until well mixed. Add the flour and baking soda and mix until just combined. Stir in the chocolate chunks. 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 out too much).

Step 2

Preheat the oven to 350°F.

Step 3

Spray two baking sheets with nonstick cooking spray.

Step 4

Use a medium ice cream scoop to portion cookie dough onto the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Transfer to a wire rack to cool (though I usually eat one straight out of the oven!).

Rate Recipe

Be the first to rate You’ll Never Guess the Secret Ingredient in Katie Lee’s Chocolate Chunk Cookies
ADVERTISEMENT