Chocolate Chip Cookies with Red Miso Buttercream


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.

Chocolate-Chip Cookies with Red Miso Buttercream
Photo: © Marcus Nilsson
Active Time:
45 mins
Total Time:
1 hrs 45 mins
3 1/2 dozen cookies, 1 1/2 cups Red Miso Buttercream


  • 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

  • 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


Make the cookies

  1. Preheat the oven to 350°F and line three 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.

  2. 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.

Meanwhile, make the Red Miso Buttercream

  1. 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 cookies can be stored in an airtight container for up to 5 days. The miso buttercream can be refrigerated for up to 5 days; allow to soften at room temperature before serving.

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