I’m the oddity that never loved, not even really liked, chocolate chip cookies – that is until I made this recipe. It has an interesting ingredient that makes them taste so good – that ingredient is miso paste.

When I first read the recipe, I thought “how can miso paste taste good in a cookie?”. You see, miso is fermented soy beans and most commonly used in savory dishes, but makes an ordinary cookie extra delicious!

If it changed me, someone who didn’t like chocolate chip cookies, and you already love chocolate chip cookies – well, you’re going to be amazed by these sweeties.

Catch me (and Ryker 🐾 ) making it over on Talmadge Homemade.

Make a batch for you and your family — I’m pretty sure everyone will love them. Recipe is courtesy of Katie Lee Biegel.

Secret Ingredient (Miso!) Chocolate Chip Cookies

• 1 cup light brown sugar, lightly packed
• 3 TB granulated sugar
• 1 stick unsalted butter, room temperature
• 1 large egg
• 1/3 cup white miso paste
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 cups semisweet chocolate chips
• Nonstick cooking spray or parchment paper, for the baking sheet

Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn’t spread out too much).

Preheat oven to 350 degrees F. Spray (with nonstick spray) or line your baking sheet with parchment paper.

Use a medium ice cream scoop to portion cookie dough on the prepared baking sheet. Use two fingers to lightly flatten each scoop of dough. Bake, rotating halfway through, 13-14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie).