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The Best Soy Sauce Chocolate Chip Cookies

written by Marvellina Updated: March 9, 2025
9.5K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
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You have to try this amazing salty and sweet soy sauce chocolate chip cookies. They are possibly the best chocolate chip cookies I have ever made and my kids highly approve of these amazing cookies. I dare you to eat no more than one 🙂 It’s gonna be hard!
The Best Soy Sauce Chocolate Chip Cookies

MY KIDS TAKE THEIR COOKIES VERY SERIOUSLY

Soy sauce what?? yes, soy sauce chocolate chip cookies! As bizarre as it sounds, this thing is LEGIT to the max! I’m not making this up. I saw Lan posted this on her Instagram and immediately I knew I gotta try this out.
It’s truly quite possibly one of the best chocolate chip cookies I’ve ever tasted so far! My kids take their cookies very seriously and when they told me “These are amazing mom!”. I knew this recipe is a keeper forever! I told them “there’s soy sauce in the cookies?” With their mouths wide opened they said “really? no wonder it tastes so good” LOL!
The Best Soy Sauce Chocolate Chip Cookies

SWEET AND SALTY PROFILE AT ITS BEST

The soy sauce never overwhelms the cookies if you are wondering how in the world soy sauce gonna work out in a cookie recipe! It has very subtle flavor yet enough to give you that hint of savory that complements the gooey chocolatey crispy on the edge and soft in the middle kind of cookies! Does that make sense? 😉

HOW TO MAKE THE BEST SOY SAUCE CHOCOLATE CHIP COOKIES

1. MAKE THE COOKIE DOUGH
Mix flour with baking soda and stir to mix and set aside. Combine sugar, butter, shortening, in a mixing bowl and cream until smooth at medium speed using flat beater if you are using a stand mixer. Add egg and mix until creamy. Add soy sauce and vinegar and continue to mix for another 30 seconds. Gradually fold in the flour mixture until just mix and you no longer see loose flour

Add chocolate chip morsels and stir to mix them in


2. OPTIONAL STEP: CHILL THE DOUGH
You can cover the dough and chill it in the fridge. The flavor gets even better when you chill the cookie dough for 24 hours or up to 48 hours before baking.

3. SHAPE THE COOKIES
Preheat your oven to 375 F (190 C). If the dough has been chilled, get them out from the refrigerator 30 minutes before you are ready to bake. Use a spoon or a cookie scoop to make a 1 1/4-inch dough ball. Place them on a baking sheet lined with a parchment paper, about 2-inches apart as they will spread, especially if you don’t chill the dough

4. BAKE
Bake for 11-12 minutes or until the edge of the cookie is brown and the top is just lightly golden brown

5. COOLING
Remove from the oven. The cookies will still appear to be very soft. Leave them on the baking sheet until they have firmed up enough for you to move to a cooling rack to cool down completely
The Best Soy Sauce Chocolate Chip Cookies

Don’t just take my words for it. You gotta try this soy sauce chocolate chip cookies out. They are so good! I use the trusted and tested chocolate chip cookies from King Arthur’s Flour that my family loves a lot and add soy sauce to it and never looked back!
The Best Soy Sauce Chocolate Chip Cookies

COOKIES CAN BE MADE AHEAD AND FREEZE

You can divide the cookie dough into 3-4 batches and then flatten them into a disc shape, wrap tightly in a plastic wrap and store in a freezer bag and freeze them. Simply thaw in the refrigerator when you are ready to bake

The Best Soy Sauce Chocolate Chip Cookies

GLUTEN-FREE VERSION

If you want to make gluten-free soy sauce chocolate chip cookies, simply do these:
1. Use gluten-free flour mix
Simply substitute the same amount of all-purpose flour with gluten-free all-purpose flour and you may need to increase the baking time a little bit as gluten-free flour usually takes a bit extra time. Just monitor it closely not to overbake them
2. Use tamari instead of soy sauce
Tamari is gluten-free, wheat-free and usually vegan too

DID YOU MAKE THIS BEST SOY SAUCE CHOCOLATE CHIP COOKIES RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
The Best Soy Sauce Chocolate Chip Cookies

*The basic chocolate chip cookies recipe is adapted from King Arthur’s Flour. I love their chocolate cookie recipe the best and add soy sauce to the recipe inspired by Lan*

The Best Soy Sauce Chocolate Chip Cookies

The Best Soy Sauce Chocolate Chip Cookies

Prep Time 12 minutes mins
Cook Time 12 minutes mins
Total Time 24 minutes mins
Servings 36 (3 dozens) cookies
4.9 from 15 reviews
REVIEW & RATE PRINT

Ingredients

  • 240 gr all-purpose flour see notes 1
  • 1 tsp baking soda
  • 113 gr unsalted butter softened
  • 131 gr sugar
  • 142 gr light brown sugar
  • 92 gr shortening
  • 2 tsp vanilla extract
  • 2 ½ tsp soy sauce see notes 2
  • 1 tsp apple cider vinegar or white distilled vinegar
  • 1 large egg room temperature
  • 340 gr semi-sweet chocolate morsels

Instructions
 

Prepare cookie dough:

  • Mix flour with baking soda and stir to mix and set aside. Combine sugars, butter, shortening, in a mixing bowl and cream until smooth at medium speed using flat beater if you are using a stand mixer. Add egg and mix until creamy. Add vanilla extract, soy sauce and vinegar and continue to mix for another 30 seconds. Gradually fold in the flour mixture until just mix and you no longer see loose flour. Add chocolate chip morsels and stir to mix. Proceed to chill or freeze the dough (if you choose to) or to bake step below

Optional step - Chill or freeze:

  • The flavor gets even better when you chill the cookie dough for 24 hours or up to 48 hours before baking. You can divide the cookie dough into 3-4 batches and then flatten them into disc shapes, wrap tightly in a plastic wrap and store in a freezer bag and freeze them

When you are ready to bake them:

  • Preheat your oven to 375 F (190 C). If the dough has been chilled, get them out from the refrigerator 30 minutes before you are ready to bake. Use a spoon or a cookie scoop to make a 1 1/4-inch dough ball. Place them on a baking sheet lined with a parchment paper, about 2-inches apart as they will spread, especially if you don't chill the dough. Bake for 11-12 minutes or until the edge of the cookie is brown and the top is just lightly golden brown

Cooling:

  • Remove from the oven. The cookies will still appear to be very soft. Leave them on the baking sheet until they have firmed up enough for you to move to a cooling rack to cool down completely

RECOMMEDED TOOLS

Kitchen Aid Standmixer
Baking sheets

Marv's Recipe Notes

  1. You can make this recipe gluten-free by simply substitute the same amount of all-purpose flour with gluten-free all-purpose flour. You may need to increase the baking time a little bit as gluten-free flour usually takes a bit longer. Monitor closely so you won't be overbaking them
  2. You can use tamari instead of soy sauce to make gluten-free version

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
The Best Soy Sauce Chocolate Chip Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
156
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
12
mg
4
%
Sodium
 
59
mg
3
%
Potassium
 
70
mg
2
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
91
IU
2
%
Calcium
 
12
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Have you tried sesame soy-sauce roasted almonds ? They are impossible to resist!

Sesame and Soy Sauce Roasted Almonds

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10 comments

Paula October 19, 2022 - 1:27 pm

I notice there isn’t any vanilla called for – is there a reason that’s left out? It has made the cookies a bit one-dimensional (in my opinion). I have the remaining dough out on the counter to soften up, then I’m going to see if I can work some vanilla in there without overworking the dough too much. Love the idea of soy sauce in a CCC, though –

Reply
Marvellina October 19, 2022 - 8:21 pm

Hi Paula, sorry, it’s my bad! I left out the vanilla when I typed this recipe. There should be 2 tsp of vanilla extract. I hope you managed to get it in!

Reply
Sarah August 16, 2021 - 6:34 pm

Your recipe leaves out the 142 g of brown sugar called for in the King Arthur Flour recipe. I tasted the dough and knew something was wrong immediately.

Reply
Marvellina August 16, 2021 - 9:45 pm

Thank you for bringing this up. I had no idea how the brown sugar got left out but glad that you pointed that out.

Reply
Bonnie L. Hunt May 23, 2021 - 6:12 pm

i’m getting ready to mix the dough and wait a long 48 hrs before baking…..i will post my results when they come out….i am curious though, do you have any other dessert recipes that i can use the sweet soy sauce in? i’ve googled, but most of the recipes that i’m getting are for savory sides, etc. nothing dessert like until i stumbled upon your cookie recipe. perhaps a cake or bars of sorts? if you have any suggestions, i would be most appreciative for the suggestions or help –

thanks again,
bonnie

Reply
Marvellina May 23, 2021 - 8:14 pm

Hi Bonnie, I hope the cookies turn out great for you. Speaking of sweet soy sauce, I saw some folks making mochi (Japanese dango) with sweet soy sauce glaze 🙂 I have yet to try that myself, but they don’t use sweet soy sauce (kecap manis), they use soy sauce sweetened with sugar though. But now that you ask me, I’m intrigued to try it with sweet soy sauce 🙂

Reply
Mike November 29, 2020 - 5:09 pm

Hi Marvellina,

Definitely am interested and will put this on a list of things to bake during Christmas holidays. I’m rather curious about the recipe.

Is there a reason why you specify both shortening and butter (and if it would be okay to only use butter as shortening is not something I would use very often)? And what’s the use of apple cider vinegar in this recipe?

Reply
Marvellina November 29, 2020 - 8:50 pm

Hi Mike, from my understanding, the butter gives flavor and the shortening actually makes the cookie “taller” (doesn’t spread as much) compare to using only butter. But you can certainly use just butter, the cookies will just spread a bit more. I highly recommend chilling the cookie dough for 24 hours if you have the time and plan ahead. The flavor gets better and it helps with the spreading too. As for the apple cider vinegar, it is to make sure that the baking soda calls for in this recipe won’t leave any after taste in your cookies. So you always want to have something acidic when you use baking soda. You can replace it with vinegar too if you don’t have ACV. I hope I’ve answered your questions 🙂

Reply
Liany April 6, 2020 - 8:12 pm

Just tried this cookie today and it is indeed the best chocolate chips so far! my daughter and me cannot stop eating it! Thank you Marvellina! You are the best!

Reply
Marv April 6, 2020 - 9:32 pm

Hi Liany, I’m glad you too agree that it’s the best LOL! Sometimes I’m afraid to make them because I would be finishing them all as soon as they come out ha..ha..!! Thank you so much for trying and for letting me know!!!

Reply
4.87 from 15 votes (14 ratings without comment)

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