Chocolate-Chip Cookies with Red Miso Buttercream Recipe

Name: Chocolate-Chip Cookies with Red Miso Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Preheat the oven to 350 and line 3 baking sheets with parchment paper.
2
In a standing electric mixer fitted with the paddle, beat the butter until creamy, 1 minute.
3
Add the granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes.
4
Beat in the eggs and vanilla.
5
In a bowl, dissolve the baking soda in the hot water and stir into the batter.
6
At low speed, beat in the flour and salt until incorporated.
7
Add the chocolate and beat just to distribute evenly.
8
Scoop 1 1/2-inch balls of dough onto the lined baking sheets, spacing them 1 1/2 inches apart.
9
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.
10
Let the cookies cool.
11
Serve with the Red Miso Buttercream.

1869

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 sticks unsalted butter, softened, 1 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, and more.

Yes, Chocolate-Chip Cookies with Red Miso Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Chip Cookies with Red Miso Buttercream

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