1 3/4 cups all-purpose flour (210 grams)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

5 tablespoons unsalted butter, at room temperature

2 tablespoons white sweet miso paste

1/2 cup light or dark brown sugar

1/2 cup granulated sugar

1/2 teaspoon pure vanilla extract

1 large egg

4 ounces dark chocolate, chopped into shards

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
In a large bowl, cream together butter, miso paste, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in chopped dark chocolate shards.
Scoop dough into balls (about 2 tablespoons each) and place on baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set but soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Use milk or white chocolate instead of dark for a sweeter version.

Add chopped nuts like pecans, walnuts, or almonds for extra crunch.

Sprinkle flaky sea salt on top before baking for contrast.

Swap white miso for red miso for a bolder flavor.

Turn into ice cream sandwich cookies by pairing with vanilla or coffee ice cream.

Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.