As a yonsei (fourth generation Japanese-American), I’ve always loved miso. It was normally in the form of soup and as a vegetable glaze. But never in cookies. The umami flavor adds a unique twist that hands-down makes this the best chocolate chip cookie recipe. Miso also contains probiotics, making this a win-win for your taste buds and your microbiome.

INGREDIENTS:

• 1 cup light brown sugar, lightly packed

• 3 Tbsp granulated sugar

• 1 stick (8 Tbsp) Miyoko’s unsalted vegan butter

• 1 chia egg (mix 1 Tbsp chia seeds with 3 Tbsp water and let it sit for 5 minutes)

• 1 Tbsp vanilla extract

• 1/3 cup white miso paste

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 1/2 cups chocolate chips (Enjoy Life brand is dairy-free)

DIRECTIONS:

1. In a medium mixing bowl, beat together the sugar and Miyoko’s butter until creamy.

2. Add the chia egg, vanilla extract and miso paste in and beat until well mixed.

3. Add the flour and baking soda and mix until just combined. Stir in the chocolate chips.

4. Cover with plastic wrap and refrigerate the dough for at least an hour (this is important to ensure chewiness and to hold form).

5. Preheat the oven to 350 degrees F. Drop by 1-2 Tbsp balls onto a baking sheet.

6. Bake for 13-14 minutes and rotate halfway through.

7. ENJOY!