Great Eastern Sun's Recipe of the Month

Chocolate Chip Cookies with Miso Buttercream

Chocolate Chip Cookies with Miso Buttercream*

Chocolate Chip Cookies

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that’s flecked with minced lemon verbena.

SERVINGS: makes 6 dozen cookies 

  • 2 sticks unsalted butter, softened 
  • 1 cup granulated sugar 
  • 1 cup light brown sugar 
  • 2 large eggs 
  • 2 teaspoons pure vanilla extract 
  • 1 teaspoon baking soda 
  • 2 teaspoons hot water 
  • 3 cups all-purpose flour 
  • 1/2 teaspoon salt 
  • 2 cups chopped bittersweet chocolate 
  • Red Miso Buttercream 

Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter until creamy, 1 minute. Add the granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in the eggs and vanilla. In a bowl, dissolve the baking soda in the hot water and stir into the batter. At low speed, beat in the flour and salt until incorporated. Add the chocolate and beat just to distribute evenly. 

Scoop 1 1/2-inch balls of dough onto the lined baking sheets, spacing them 1 1/2 inches apart. Bake in the center of the oven, one baking sheet at a time, for 16 minutes, until golden; shift the baking sheet from front to back halfway through. Let the cookies cool. Serve with the Red Miso Buttercream. 

The cookies can be stored in an airtight container for up to 5 days.

*Published February 2013 Food & Wine

Red Miso Buttercream 

Contributed by Erik Bruner-Yang 

  • SERVINGS: 1 1/2 cups 

This sweet buttercream with red miso and minced fresh lemon verbena is surprisingly delicious on chocolate-chip cookies. 

  • 1 stick unsalted butter, softened 
  • 1 tablespoon red miso 
  • 1/4 cup confectioners’ sugar 
  • 1/2 teaspoon pure vanilla extract 
  • 1 teaspoon very finely chopped fresh lemon verbena 

In a medium bowl, using a handheld electric mixer, beat the butter with the red miso at medium speed until smooth. Beat in the confectioners’ sugar and vanilla extract. Then stir in the lemon verbena and serve.

Make Ahead: The miso buttercream can be refrigerated for up to 5 days; allow to soften at room temperature before serving. 

Miso Master Organic Traditional Red Miso

Miso Master Organic Traditional Red Miso is aged naturally without temperature control for 12 months in our hand-crafted wooden barrels.  Miso Master Organic Traditional Red Miso is aged through four full seasons because of the high soybean content which provides the aspergillus spores and lactobacillus bacteria time to completely break down the complex protein and fat molecules resulting in one of our best selling miso. Made in the USA. Unpasteurized.

Buy Miso Master Organic Traditional Red Miso at your favorite organic market or direct from our Great Eastern Sun Online Market >