If you’ve never baked with miso before, this is your sign to do so. I recently found a tub of black miso in a Japanese supermarket, and knew I had to bake with it. Black miso is brackish, with tangy and caramel notes, and it looks like a tub of chocolate cookie dough!

I made these delicious black miso chocolate chip cookies for you. They’re studded with semi-sweet and dark chocolates, which melt into beautiful pools. Plus, these cookies are not too sweet, with a hint of umami and tang that’s super pleasant, and one cookie will never be enough, I promise you.

Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!