Name: Chocolate Miso Pan-Bang Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: Fusion
Ingredients: 1 cup unsalted butter; 2 tablespoons white miso paste; 1 cup brown sugar; ½ cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; ¾ teaspoon baking soda; 1½ cups bittersweet chocolate chunks; Flaky sea salt for topping (optional)

Crispy, chewy, rich, and full of umami magic, Chocolate Miso Pan-Bang Cookies are the kind of treat that stops you mid-bite and makes you look around to share the joy. These cookies have rippled edges that come from the “pan-banging” method, giving them irresistible texture, while the miso sneaks in a salty, savory note that pairs beautifully with bittersweet chocolate.

They’re bold, they’re playful, and they’re shockingly simple to make. If you’ve never tried miso in a dessert before, this is your sign. Once you experience how it deepens the chocolate flavor without overpowering the sweetness, you’ll wonder where it’s been all your cookie-baking life.

Chocolate lovers will adore the rich, semi-sweet pools of melted chocolate in every bite, but it’s the edge-to-edge crisp that makes these cookies unforgettable. The miso isn’t just a twist—it’s a flavor amplifier. It adds complexity without needing more sugar or spice, making this recipe feel gourmet without the fuss. Plus, the pan-banging technique is just plain fun.

What Kind of Miso Should I Use?

For this recipe, white miso (also known as shiro miso) is best. It’s milder and slightly sweet, which complements the cookie’s profile without overwhelming it. Red miso is more fermented and robust—great in soups, but a bit intense for dessert. Stick with white miso to keep the balance just right.

Ingredients for the Chocolate Miso Pan-Bang Cookies

What makes these cookies so good is the contrast between crisp ripples and gooey centers, and that comes from a few key ingredients coming together just right.

Unsalted butter
Essential for richness and helping create those crispy edges when creamed properly.
White miso paste
Adds a salty umami depth that highlights the chocolate and creates a flavor contrast that’s absolutely addictive.
Brown sugar
Lends a soft chew to the center and brings a hint of molasses that plays beautifully with the miso.
Granulated sugar
Keeps the cookie edges crisp and helps with the classic pan-bang structure.
Egg
Holds everything together and adds moisture for a tender bite.
Vanilla extract
Softens and rounds out the bold flavors, keeping things warm and familiar.
All-purpose flour
The perfect structure builder—it gives the cookies their shape while allowing the miso and butter to do their thing.
Baking soda
For just the right amount of lift, letting the cookies spread without getting cakey.
Bittersweet chocolate chunks
Go for 70% cacao or higher. The deeper the chocolate, the better it plays with the salty miso and sweet cookie base.
Flaky sea salt (optional)
For sprinkling on top, enhancing flavor and adding a tiny crunch.

How To Make the Chocolate Miso Pan-Bang Cookies

Step 1: Cream the Butter and Miso

Start by beating the unsalted butter and white miso together until completely smooth. Then add both brown sugar and granulated sugar and beat until fluffy—this is the foundation of your cookie’s texture.

Step 2: Add the Wet Ingredients

Mix in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.

Step 3: Incorporate the Dry Ingredients

Slowly add in the all-purpose flour and baking soda, mixing just until no streaks remain. Be gentle here; overmixing will make your cookies tough.

Step 4: Fold in the Chocolate

Use a spatula to fold in your bittersweet chocolate chunks. Try to distribute them evenly so every cookie gets plenty of chocolate pools.

Step 5: Chill and Shape

Chill the dough for 30 minutes to 1 hour, then scoop out large balls (about ¼ cup each). Place 2–3 on a baking sheet lined with parchment paper—they spread a lot!

Step 6: Bake and Bang

Bake at 350°F (180°C) for 10 minutes, then open the oven and carefully bang the pan on the rack to create ripples. Repeat every 2 minutes until the cookies are golden and crinkled—about 14–16 minutes total.

Step 7: Cool and Finish

Let them cool on the pan for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if using.

How to Serve and Store Chocolate Miso Pan-Bang Cookies

These cookies are best served slightly warm when the chocolate is still a little molten and the centers are soft. They’re wonderful with a glass of cold milk, a latte, or even green tea if you want to lean into the miso’s roots.

This recipe makes about 12 large cookies, easily serving 8 to 10 people. If you’re baking for a crowd, consider doubling the batch—these go fast.

Store them in an airtight container at room temperature for up to 3 days, or freeze for up to a month. A quick warm-up in the oven revives their just-baked glory.

What to Serve With Chocolate Miso Pan-Bang Cookies?

Hot Matcha Latte

The earthy bitterness of matcha pairs beautifully with the rich, salty-sweet cookie.

Vanilla Bean Ice Cream

A scoop on the side takes this from cookie to plated dessert.

Fresh Berries

A handful of raspberries or strawberries adds a bright, juicy contrast.

Salted Caramel Drizzle

For a gourmet dessert moment, lightly drizzle caramel over warm cookies.

Espresso Shot

If you love affogato, try pouring an espresso over a warm cookie and watch the magic happen.

Whipped Cream with Citrus Zest

Top the cookie with a dollop and a sprinkle of orange or lemon zest to brighten things up.

Glass of Red Wine

A bold red like cabernet or shiraz brings out the chocolate’s richness.

If you love these Chocolate Miso Pan-Bang Cookies, check out these next-level bakes:

• Peanut Butter S’mores Sandwich Cookies for gooey nostalgia and campfire flavor.
• Churro Cheesecake Donut Cookies for cinnamon-sugar bliss with a creamy twist.
• Salted Caramel Pecan Cookies if you love that salty-sweet crunch.
• Classic French Butter Cookies for a delicate melt-in-your-mouth finish.
• Easter Cake Mix Cookie Bars when you want something quick, colorful, and crowd-pleasing.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you go with dark chocolate or semi-sweet? Did you double down on the miso for more boldness?

I love seeing how you make these recipes your own! And if you’re looking for more health-boosting and crave-worthy dessert ideas, follow along at Janet Dishes on Pinterest. You’ll find something new to bake every day.

Conclusion

Chocolate Miso Pan-Bang Cookies are a showstopper. The ripples, the rich flavor, the crisp edges, and that unexpected umami twist—they come together in a way that feels both cozy and cutting-edge. It’s a cookie that makes you feel like a baking genius with minimal effort. Whether you’re serving these to friends or just treating yourself, this is a cookie experience that stands out.

Why You’ll Love This Chocolate Miso Pan-Bang Cookie Recipe