Miso Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (2 sticks, browned and cooled slightly)
• 0.75 cup granulated sugar
• 0.75 cup dark brown sugar (packed)
• 0.25 cup white miso paste
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 tbsp vanilla extract
• 2.25 cup all-purpose flour
• 1 tsp baking soda
• 0.5 tsp kosher salt (reduce if miso is very salty)
• 1.5 cup dark chocolate chips (at least 60% cacao; or chopped chocolate bars)
• Flaky sea salt (for finishing)

Steps

1. 1

   In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep golden brown with a nutty aroma. Immediately remove from heat and pour into a large heat-proof mixing bowl to stop the cooking. Let cool for about 10-15 minutes.

2. 2

   Add the granulated sugar and dark brown sugar to the browned butter. Whisk vigorously until well combined and the mixture looks like wet sand.

3. 3

   Add the white miso paste, egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and slightly lightened in color, about 1-2 minutes.

4. 4

   In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

5. 5

   Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain.

6. 6

   Fold in the chocolate chips or chopped chocolate until evenly distributed. Do not overmix.

7. 7

   Cover the dough and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld and the flour to hydrate.

8. 8

   Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

9. 9

   Scoop rounded tablespoons of dough (about 2 tablespoons or 40g each) and place them on the prepared baking sheets, spaced 2 inches apart.

10. 10

    Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft.

11. 11

    Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best flavor, use a high-quality white miso. If your miso is particularly salty, you can omit the kosher salt in the dough. Chilling the dough is essential for preventing excess spreading and developing the deep toffee notes from the brown butter.

Nutrition per serving

• dessert
• cookies
• baking
• miso
• brown butter
• chocolate chip
• sweet and salty