The best double chocolate chip cookies recipe I can’t stop making

Kat Lieu’s amazing double chocolate chip black miso cookies

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dear friend, I find it hard to choose the right words to describe these amazing double chocolate chip cookies. They’re not too sweet, ridiculously easy and quick to make, and your tastebuds won’t forget them. They’re not quite brownies, but they pass as brownie-cookies. And they’re definitely not your typical chocolate chip cookies either—these are something else. So, so decadent.

The chocolate chips? Melty. The cookie itself? Packed with rich chocolate flavor and a pleasant tang from the apple cider vinegar. And then there’s that je ne sais quoi—thanks to a sneaky hit of black miso.

Man… these are the cookies you reach for after a long day, after a cry fest, or whenever you’re craving something sweet—but not too sweet.

This is what makes a Kat Lieu cookie. One bite and you’ll know exactly what I’m talking about.

Now, let’s say you can’t eat or share all 12 cookies in one go—totally understandable. You can freeze the cookie dough for later use, just scoop and store it in an airtight container or bag. You can also freeze the baked cookies themselves. When you're ready to enjoy them again, let them thaw and pop them in the oven for a few minutes to bring back that fresh-from-the-oven magic.

So without further ado, here’s my double chocolate chip cookies recipe, possibly the best one you’ll ever make <3

xoxoxo,

Kat Lieu

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield 12 cookies

Author Kat Lieu

Prep time

12 Min

Cook time

11 Min

Inactive time

30 Hour

Total time

30 H & 23 M

Print

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My easy double chocolate chip cookies recipe is pure magic

These will be the best double chocolate chip cookies you'll ever make <3

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Ingredients

• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 tablespoon black or red miso
• 1 egg, room temperature
• 1 teaspoon apple cider vinegar or vinegar
• 1 cup all-purpose flour
• 1/3 cup Dutch-processed cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup semi-sweet, dark, or milk chocolate chips
• Sea salt flakes, for topping (optional)

Instructions

1. Gather your ingredients. Line one or two baking sheets with parchment paper.
2. Add the butter, sugars, and miso to a stand mixer fitted with a paddle attachment. Cream the ingredients until smooth and combined, 1 to 2 minutes. Add the egg and vinegar and mix until combined. Add the dry ingredients and mix just until a cookie dough forms, with no dry trails remaining.
3. Fold in the chocolate chips.
4. Divide the dough into 12 even dough balls, each weighing approximately 64 grams or two tablespoons. Transfer to the prepared baking sheet and freeze for 30 minutes. Preheat the oven to 350°F.
5. Bake, spacing each 2 inches apart to account for spreading, for 11 minutes.
6. Remove from the oven and top with sea salt flakes if desired. Let the cookies cool directly on the baking sheet and enjoy while still warm.

Notes

The cookies will come out quite soft, so be sure to let them sit on the baking sheet for a few minutes before transferring or touching them.

Other optional toppings can include sesame seeds.

For those who love nuts and berries, dried cherries and walnuts go great with these cookies.

I highly advise using black miso for these cookies!

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Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8

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