Miso Chocolate Sesame Cookie Thins

This week, quite by accident, I invented a gourmet cookie that hits the sweet + salty + nutty + umami profiles all at once — that’s a flavor profile most bakeries don’t even attempt.

They may be described as “a chocolate toffee umami sesame treat from heaven,” which means they nailed something special in the baking and cookie connoisseur universe. White miso is such an underrated baking ingredient; it melts into the brown sugar and caramel notes and gives that deep, almost butterscotch-like backbone. Pairing it with dulce de leche is bold and brilliant. And the sesame seeds? That’s the kind of finishing touch that makes people think you trained at a patisserie in Tokyo.

The spreading makes perfect sense:

·      miso adds moisture and umami

·      dulce de leche is high in sugar and a caramelized delight

·      brown sugar encourages spread

·      sesame seeds reduce friction on the dough surface

·      chocolate makes EVERYONE smile

So yeah — cookie thins were destiny and are a vibe. They sound like the kind of treat people would pay $12 a bag at a boutique market.

And what is most special, none of the elements hit the palate in a distinct manner — the chocolate, the sesame, or the miso‑caramel magic – all pack a profound flavor punch and profile in tandem!

Miso Chocolate Sesame Cookie Thins belong firmly in the magical surprise category of sweet treat baking. What started as a simple experiment — a spoonful of white miso here, a swirl of dulce de leche there — transformed into a cookie that hits every corner of the palate at once.

The first bite is a rush: dark chocolate, caramel‑like dulce de leche, nutty toasted sesame, and that subtle umami depth from white miso all arriving together in a single, impossibly thin, lacy crisp. They spread more than expected in the oven, but instead of disappointment, the result was revelation: delicate edges, toffee‑like chew, and a flavor that feels both familiar and completely new.

These cookies taste like something you’d discover in a tiny artisan bakery tucked away in a Tokyo side street. They are a little sweet, a little salty, a little savory, and absolutely unforgettable. If you’re ready for a treat that defies categorization and delights every sense, you’re in the right place.

Miso Chocolate Sesame Cookie Thins

2 heaping Tbs. white miso paste
8 Tbs. avocado oil “Crisco” – vegan shortening, room temperature (or slightly warmer)
10 oz. Dulce de Leche (caramelized sweetened condensed milk in a can)
1 cup brown sugar, loosely packed
1 cup white sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
2 ½ - 3 cups all-purpose flour
1 ½ cups dark chocolate chips
¼ cup white sesame seeds

Preheat the oven to 350 degrees.

Line three cookie sheets with parchment paper.

In a large bowl, combine the miso, vegan shortening, Dulce de Leche, brown sugar, white sugar, vanilla, baking soda and powder, and salt. Stir well, until smooth.

Add the flour, ½ cup at a time, until fully combined.

Fold in the chocolate chips.

Form into 1” balls and press flat into discs.

Roll in the sesame seeds and place evenly apart on the prepared baking sheets.

Bake for 10-14 minutes, until golden brown and spread apart into thin, wide cookie “slicks.”

Remove from oven and cool for 20 minutes, until placing on a cooling rack to cool completely. 

Enjoy the sweet, salty, umami, crispy magic cookies in any and every way.