Olive Oil Chocolate Chip Miso Cookies
These cookies perfectly balance sweet and salty with dark chocolate, a hint of umami from miso, and the fruity depth of olive oil. They have crispy edges, a chewy center, and are easy to make. Vegan-friendly and full of flavor, these cookies are perfect for any occasion!
Ingredients
- ½ cup extra virgin olive oil see notes
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tbsp white miso paste
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup dark chocolate chips or chunks
Instructions
- Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the olive oil, brown sugar, granulated sugar, and miso paste until smooth.½ cup extra virgin olive oil, ¾ cup brown sugar, ¼ cup granulated sugar, 2 tbsp white miso paste
- Stir in the plant-based milk and vanilla extract.¼ cup plant-based milk, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and baking powder.1¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder
- Gradually fold the dry ingredients into the wet mixture until just combined. Don't overmix.
- Stir in the chocolate chips.½ cup dark chocolate chips or chunks
- Scoop out about 2 tbsp of dough per cookie and place on the baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transfering to a wire rack.
Notes
If you like a stronger olive oil taste, use a robust extra virgin olive oil; for a milder flavor, go with a more delicate one.
