Food Lust People Love: Miso Chocolate Cookies

Wednesday, June 24, 2026

Miso Chocolate Cookies

These small batch miso chocolate cookies are sweet and chocolaty, with a hint of welcome saltiness from the savory miso paste. We could not stop eating them!

Sharing this recipe makes me nostalgic for my favorite food magazine, delicious. which ceased publishing last Autumn, much to the sadness of all of its fans. I had been a reader since discovering the Australian edition back around 2002 when I moved to Kuala Lumpur. Its UK sister magazine started publication at the end of 2003, boasting a Christmas roast turkey crown from Jamie Oliver on the cover.

If you’ve been reading along here for a while, you know how I feel about Jamie. How could I not by that magazine?! And I was hooked from there on out.

This recipe is adapted from one in a more recent issue, March 2024. It was created by the very talented Pollyanna Coupland. She named these pan-bang cookies and you’ll soon see why from the method.

Miso Chocolate Cookies

I used semi-sweet chocolate for these cookies because that’s what we love but the original called for milk chocolate so you can choose. I always have both white and black sesame seeds on hand so I used half and half. The original didn’t specify but the photos look like all white so use what you’ve got!

Ingredients for 10-12 cookies

1 cup or 230g butter, softened

1 ¾ cups or 350g light brown sugar

1 egg

2 ¼ cups or 280g flour

½ teaspoon baking soda

¾ teaspoon fine sea salt

1 ½ teaspoons white miso paste

3 ½ oz or 100g semi-sweet chocolate

4 tablespoons sesame seeds

Method

Measure out your miso paste, sesame seeds and chop the dark chocolate into bits with a sharp knife.

With electric beaters or in your stand mixer, cream the butter and sugar together until pale and fluffy.

Beat in the egg.

Sift in the flour, baking soda and salt and mix again.

Mix in the miso and half the sesame seeds.

Mix in the chopped chocolate.

Heat the oven to 350°F or 180°C and prepare two cookie sheets by lining them with baking parchment or silicone liners.

Spoon the dough out onto a large piece of cling film.

Using the cling film, roll it into a thick log. If you don’t want to bake all the cookies today, the balance of the log can be rewrapped and frozen for up to a few weeks, until you do.

Slice the log into 10-12 discs.

Put three of them on one of your lined cookie sheets, leaving plenty of room around each one. Sprinkle some of the remaining sesame seeds over the top of the discs, then chill the cookie sheet in the freezer for 15 minutes.

Remove from the freezer and put the cookie sheet straight into the preheated oven for 8 minutes.

Prepare the second sheet of cookie dough discs and put them in the freezer.

After 8 minutes in the oven, the discs should have spread outwards and puffed up a little.

Remove the tray and bang it down sharply on the counter, which will cause the dough to spread outwards even more. Mine didn’t get all crinkly like Pollyanna’s but they did spread out.

Put the baking pan back in the oven for 3 minutes, then remove and bang it again.

Return for a final 3 minutes, then remove and let the cookies cool on a wire rack while you bake the rest of them in batches.

Serve with some cold milk and enjoy!

Welcome to the 13th edition of Alphabet Challenge 2026, brought to you by the letter M. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the M recipes below: