Miso marshmallow chocolate chunk

Umami has to be one of the most trending foodie buzzwords in the last 5 years.

Nonetheless, it has existed long before buzz words were trending, and at its core is the savory taste bud. A familiar taste that we find in a lot of our foods: in meat like steak, in vegetables like mushrooms, and in cheeses like parmesan.

Also, most notably miso paste.

Miso paste, a traditional Japanese seasoning, can be used in a variety of ways and in a variety of dishes.

And in the case of these cookies, I wanted to see how the rich saltiness of miso paired with something sweet.

These miso marshmallow chocolate chunk cookies are the perfect blend of salty and sweet and the ooey gooeyness of the marshmallows make these things surprisingly addictive.

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Miso marshmallow chocolate chunk cookies

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Yield: 16

Author: Alicia Maxey

Prep time: 5 MinCook time: 12 MinInactive time: 5 MinTotal time: 22 Min

These miso marshmallow chocolate chunk cookies are the perfect blend of salty and sweet and the ooey gooeyness of the marshmallows make these things surprisingly addictive.

Ingredients

• 2 cups (240g) all purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ⅔ cups (140g) brown sugar
• ¼ cup (50g) white granulated sugar
• 1 ½ tbsp white miso paste
• ¾ cups (170g or 1 ½ sticks) unsalted butter, room temperature
• 1 large egg
• 1 tsp vanilla
• 8 oz (226g) semi-sweet chocolate, chopped
• ¾ cups (57g) marshmallows

Instructions

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. In a medium mixing bowl whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl cream together butter, miso paste and sugar until fluffy.
4. Add in the egg, vanilla extract, and mix until well combined.
5. Add in dry ingredients, and mix until fully combined with no extra flour bit.
6. Fold in chopped chocolate until fully incorporated, and then fold in marshmallows until fully incorporated.
7. Scoop a heaping tablespoon of dough, roll into a smooth ball and place on a parchment lined baking sheet, each cookie about 2 inches apart.
8. Bake for 11-12 minutes rotating half way through.
9. Let cookies rest on a baking sheet for 5 minutes before moving to a wire rack to cool.

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Cookies can be stored in an airtight container room temperature for up to 3 days.