Description
These chewy browned butter miso chocolate chip cookies combine the nutty richness of browned butter with the unique umami depth of white miso and generous chunks of semi-sweet chocolate, creating an irresistible balance of crunchy edges and gooey centers. Perfectly chilled dough ensures the best texture and flavor in each bite.
Ingredients
Butter Mixture
- 9 tablespoons (128 g) unsalted butter
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (40 g) white miso
Wet Ingredients
- 1 large egg
- ½ teaspoon (3 g) vanilla extract
Dry Ingredients
- 1 ½ cups (200 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (2 g) salt
Add-ins & Topping
- 1 ½ cups semi-sweet chocolate, chopped
- Flaky sea salt for topping
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt and swirl the butter until it foams and develops a rich brown color and nutty aroma. Remove from heat promptly to avoid burning. Transfer to a liquid measuring cup to check volume; if less than ½ cup, stir in an additional tablespoon of butter. Set aside to cool slightly.
- Mix wet ingredients: In a large mixing bowl, whisk the browned butter with the brown and granulated sugars until smooth and lump-free. Add the egg, white miso, and vanilla extract, whisking until the mixture is smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold half the flour mixture into the wet ingredients using a rubber spatula until incorporated, then fold in the remaining flour until just combined. Gently fold in the chopped semi-sweet chocolate chunks.
- Scoop and chill dough: Using a 1-ounce cookie scoop, portion the dough into balls and place them evenly spaced on a baking sheet lined with parchment paper or a silicone mat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to firm up the dough and develop flavor.
- Preheat and bake: Preheat your oven to 350°F (175°C). Arrange chilled dough balls spaced about 2 inches apart on baking sheets. Bake for 10-11 minutes, or until the edges are golden brown and the centers appear puffed and gooey. For a flatter cookie, gently tap the baking tray on the counter immediately after removing from the oven.
- Finish and serve: Immediately sprinkle the warm cookies with flaky sea salt to enhance flavor. Allow the cookies to cool on the baking sheet before enjoying for perfect texture and taste.
Notes
- Chilling the dough helps control spreading and intensifies the flavors.
- Browned butter adds a rich, nutty flavor that enhances the cookie’s depth.
- White miso provides a subtle umami twist that balances sweetness.
- Use high-quality semi-sweet chocolate for best texture and flavor.
- Flaky sea salt topping brightens the sweetness and adds a pleasant crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
