Name: Homemade Miso Pecan Chocolate Chip Cookies Bold Flavor Twist - Sweet, Nutty, and Unforgettable
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 1/4 cups (280 g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon fine sea salt; 1 cup (225 g) unsalted butter, softened; 2 tablespoons white miso paste (shiro miso); 3/4 cup (150 g) granulated sugar; 3/4 cup (160 g) packed light brown sugar; 1 large egg + 1 large egg yolk, at room temperature; 2 teaspoons vanilla extract; 1 1/4 cups (210 g) semisweet or dark chocolate chips or chunks; 3/4 cup (85 g) pecans, roughly chopped; Flaky sea salt, for topping (optional but recommended)

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These cookies are the kind you remember after the last crumb. They’re classic chocolate chip with a bold, savory edge from white miso and a buttery crunch from toasted pecans. The miso doesn’t make them salty; it deepens the flavor and makes the chocolate taste even richer.

The dough is simple, the bake is quick, and the result is soft in the middle, crisp on the edges, and wildly fragrant. If you love a chocolate chip cookie with personality, this is your new go-to.

What Makes This Special

Miso adds depth, not fishiness. White miso brings a gentle, caramel-like saltiness that makes the butter and brown sugar sing. It gives the cookies a warm, bakery-style flavor without shouting for attention.

Toasted pecans for texture and aroma. A quick toast turns pecans extra nutty and crunchy, which balances the soft, gooey center of the cookie.

Perfect sweet-salty balance. The combination of miso, brown sugar, and chocolate creates a layered taste that feels indulgent but not cloying.

No fancy equipment. Just a bowl, a whisk, and a baking sheet.

Chill time is helpful but not mandatory.

What You’ll Need

2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup (225 g) unsalted butter, softened
2 tablespoons white miso paste (shiro miso)
3/4 cup (150 g) granulated sugar
3/4 cup (160 g) packed light brown sugar
1 large egg + 1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/4 cups (210 g) semisweet or dark chocolate chips or chunks
3/4 cup (85 g) pecans, roughly chopped
Flaky sea salt, for topping (optional but recommended)

How to Make It

Toast the pecans. Heat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Cool completely and roughly chop.
Whisk dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, and fine sea salt.
Set aside.
Cream butter, miso, and sugars. In a large bowl, beat the softened butter, miso paste, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. This builds structure and dissolves some sugar for better chew.
Add eggs and vanilla. Beat in the egg, then the egg yolk, followed by the vanilla. Mix until smooth and glossy.
Combine wet and dry. Add the dry ingredients and mix on low just until the flour disappears.
Do not overmix.
Fold in the good stuff. Stir in chocolate and toasted pecans with a spatula. The dough will be thick and slightly tacky.
Chill (optional but helpful). Chill the dough for 30–60 minutes for thicker cookies and deeper flavor. If you’re in a rush, you can bake right away; they’ll spread a bit more.
Portion and bake. Line a baking sheet with parchment.
Scoop 2-tablespoon mounds (about golf-ball size), spacing 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers look slightly underdone.
Finish and cool. Sprinkle with flaky sea salt while hot, if using. Let cookies cool on the sheet for 5 minutes, then move to a rack to finish setting.

How to Store

Room temperature: Store in an airtight container for 3–4 days.
Slip in a slice of bread to keep them soft.
Freeze baked cookies: Cool completely, then freeze in a sealed bag for up to 2 months. Rewarm at 300°F (150°C) for 4–5 minutes.
Freeze dough balls: Scoop and freeze on a tray, then transfer to a bag. Bake from frozen at 350°F (175°C) for 12–14 minutes.

Why This is Good for You

Miso offers umami and minerals. It brings protein and trace minerals, and its umami helps you feel satisfied with fewer cookies.

You don’t need much to boost flavor.

Pecans add healthy fats. They’re rich in monounsaturated fats and fiber, giving these cookies a bit of staying power.

Balanced sweetness. The salty-savory note keeps the sugar in check, so each bite feels rounded rather than overly sweet.

Common Mistakes to Avoid

Using the wrong miso. Choose white (shiro) miso. Red or brown miso is stronger and can overpower the cookies.
Skipping the toast on pecans. Raw nuts taste flat. A quick toast unlocks deep, buttery flavor.
Overbaking. Pull them when the centers still look a touch soft.
They set as they cool and stay chewy.
Overmixing the dough. Once the flour is in, mix gently. Too much mixing makes tough cookies.
Warm baking sheets. A hot sheet makes cookies spread too fast. Use a cool sheet for each batch.

Recipe Variations

Brown butter miso. Brown the butter, cool to room temperature, then proceed.
Expect extra toffee notes; add 1 tablespoon milk if the dough seems dry.
Milk chocolate + pecan praline. Swap in milk chocolate chips and add a handful of praline pecans for extra crunch and sweetness.
Espresso-chocolate. Add 1 teaspoon instant espresso powder to the dry ingredients for a subtle mocha vibe.
Gluten-free. Use a 1:1 gluten-free flour blend with xanthan gum. Chill the dough for at least 1 hour to prevent spreading.
No nuts. Replace pecans with pumpkin seeds or extra chocolate. Toast seeds for best flavor.
Bigger bakery-style cookies. Scoop 1/4-cup mounds and bake 12–14 minutes.
Tap the pan once mid-bake to help them settle.

Explore more irresistible cookie recipes you won’t want to miss:

Matcha White Chocolate Chunk Cookies

Rice Krispie Chocolate Chip Cookies

FAQ

Will the cookies taste like miso soup?

No. White miso in this small amount adds warmth, saltiness, and depth—more like salted caramel than soup. Most people can’t identify the miso; they just notice the cookies taste extra rich.

Can I use salted butter?

Yes, but reduce the added fine sea salt to 1/4 teaspoon and skip the flaky salt topping.

Taste a baked cookie first before adjusting further.

Do I have to chill the dough?

No, but chilling helps the flour hydrate and controls spread, making cookies thicker with better flavor. Even 30 minutes makes a difference.

What chocolate works best?

Semisweet or dark (55–70%) pairs well with miso’s savoriness. Use a mix of chips and chopped bar chocolate for varied pockets and pools.

Can I use other nuts?

Absolutely.

Walnuts, hazelnuts, or almonds all work. Always toast them first for full flavor.

How do I make them chewier?

Use more brown sugar than white (up to 1 cup brown, 1/2 cup white), pull them slightly underbaked, and let them rest on the sheet for 5–7 minutes before moving.

How do I make them crispier?

Flatten the dough balls slightly, bake a minute or two longer, and cool fully on a rack. You can also reduce brown sugar by 2 tablespoons and increase granulated sugar by the same amount.

Can I reduce the miso?

Yes.

Start with 1 tablespoon for a gentler touch, or go up to 3 tablespoons for a bolder, saltier profile. Adjust flaky salt accordingly.

Final Thoughts

These Homemade Miso Pecan Chocolate Chip Cookies bring a confident, bold twist to a classic favorite. They’re simple to make, full of texture, and balanced with just the right sweet-salty edge.

Bake a batch for your next gathering, or freeze the dough so warm, fragrant cookies are only minutes away. One bite, and this unlikely combo becomes an instant staple.