Name: Chocolate Miso Pan-Bang Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 59 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup white sugar; 1 cup brown sugar, packed; 3 tablespoons white miso paste; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups dark chocolate chunks

Imagine the rich depth of dark chocolate colliding with the unexpected umami of miso in a cookie that cracks and crinkles with the most satisfying pan-bang ripple. These Chocolate Miso Pan-Bang Cookies are not your average bake—they’re dramatic, indulgent, and wonderfully chewy in the center with crisp, caramelized edges that catch the light and your tastebuds.

Born from a desire to mix sweet with savory and crunch with chew, this cookie recipe surprises you in the best way. Each cookie is baked large and flat, with the signature “pan-bang” method that causes ripples to form during baking. The result? A bakery-style masterpiece you can make at home, perfect with your morning coffee or as a standout dessert.

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

If you’re a fan of contrasts, this cookie has your name on it. The miso enhances the chocolate’s richness without overpowering the sweetness, adding a savory undertone that deepens every bite. It’s the kind of flavor that makes people pause and say, “What is that?”

Texture lovers will be hooked too. Thanks to the pan-bang technique, these cookies come out with soft centers and crispy, wavy edges that make each bite multidimensional. Plus, they’re huge, which is always a win.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Half-Sheet Pan: The wide surface helps the cookies spread evenly and encourages ripple formation.
Stand Mixer or Hand Mixer: Creaming the butter, sugar, and miso thoroughly is key for structure and flavor integration.
Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures the cookies bake evenly.
Large Cookie Scoop: Helps portion dough uniformly for consistent pan-bang ripples.
Cooling Rack: Crucial for letting the cookies firm up without continuing to bake on the pan.

Each of these tools supports both the unique shaping and final texture of the cookies. Don’t skip the banging part—it’s what gives these cookies their dramatic, bakery-worthy ridges.

Ingredients for the Chocolate Miso Pan-Bang Cookies

Unsalted Butter: Adds richness and helps create those caramelized edges.
White Sugar: Essential for sweetness and to build the crispy edge.
Brown Sugar: Contributes moisture and deeper caramel notes.
White Miso Paste: The star of the twist—gives depth and savory balance to the sweet.
Egg: Binds the dough and adds structure.
Vanilla Extract: Enhances overall flavor.
All-Purpose Flour: The base structure of the cookie.
Baking Soda: Leavening agent that encourages spread and rise.
Salt: Balances flavor and boosts the chocolate.
Dark Chocolate Chunks: Melty pockets of bittersweet chocolate to complement the miso.

How To Make the Chocolate Miso Pan-Bang Cookies

Step 1: Cream and Build the Base

In a large bowl, beat the unsalted butter, white sugar, and brown sugar until light and fluffy. Add the white miso paste and beat again until smooth and fully incorporated.

Step 2: Add the Wet Ingredients

Beat in the egg and vanilla extract until combined. This adds richness and depth to the dough.

Step 3: Fold in the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the dark chocolate chunks.

Step 4: Chill the Dough

Cover the dough and chill it in the fridge for at least 30 minutes. This helps control spreading and intensifies the flavor.

Step 5: Scoop and Bang

Preheat the oven to 350°F (175°C). Line your half-sheet pan with parchment. Using a large cookie scoop, place dough balls at least 3 inches apart. Bake for 10 minutes, then lift and drop the pan against the oven rack or counter to create ripples. Repeat every 2 minutes until edges are set and crinkly, about 14 minutes total.

Step 6: Cool and Set

Let the cookies rest on the pan for 5 minutes before transferring to a cooling rack. They’ll firm up as they cool, giving that chewy center and crisp edge.

How to Serve and Store These Cookies

Serve these stunning cookies with a cold glass of milk or a hot espresso. They shine best when slightly warm, letting the chocolate stay gooey and aromatic.

To store, keep them in an airtight container at room temperature for up to 5 days. Want to save the dough for later? Freeze pre-scooped dough balls and bake directly from frozen, adding a minute or two to the baking time.

Frequently Asked Questions

Can I use another type of miso?

Yes, but stick with white or yellow miso. Red miso is too intense and can overpower the sweetness.

Why do I have to bang the pan?

The “bang” disrupts the structure mid-bake, collapsing the center and creating the iconic ripples and chewy texture.

Can I make these gluten-free?

Absolutely—use a 1:1 gluten-free baking flour. Just expect a slightly different texture.

Should I use chocolate chips or chunks?

Chunks are best. They melt more evenly and give you pockets of gooey chocolate in every bite.

What does miso taste like in a cookie?

It adds a subtle saltiness and depth that enhances the chocolate without making the cookie taste salty or savory.

Do I need to chill the dough?

Chilling controls spread and allows the flavors to deepen. It also makes the dough easier to scoop.

Want More Cookie Ideas with a Twist?

If you love these Chocolate Miso Pan-Bang Cookies, you’ll definitely enjoy these other creative and flavor-packed recipes from my kitchen:

Quick and Easy Fudgy Chocolate Brownie Cookies with gooey centers.
Cinnamon Sugar French Toast Muffins for a cozy brunch-inspired treat.
Reese’s Peanut Butter Banana Bread if you’re into bold, nostalgic bakes.
Bonnie’s Blue Ribbon Chocolate Dream Cake for an ultra-rich chocolate experience.
Strawberry Cheesecake Dump Cake to keep things easy and indulgent.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Pinterest – Kitchen By Kate

And let me know in the comments how yours turned out. Did you play with the miso amount or toss in some sea salt flakes? Maybe swapped in milk chocolate? I love hearing how you make these cookies your own. Questions welcome—let’s make sweet magic together.