Browned Butter Miso Chocolate Chip Cookies Recipe
These Browned Butter Miso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the unique umami tang of white miso, creating a deliciously complex twist on a classic favorite. The cookies are chewy with a perfect balance of sweetness and a hint of savory depth, topped with flaky sea salt for an irresistible finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Butter Mixture
- 9 tablespoon (128 g) unsalted butter
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tablespoon (40 g) white miso
Wet Ingredients
- 1 large egg
- ½ teaspoon (3 g) vanilla extract
Dry Ingredients
- 1 ½ cup (200 g) all purpose flour
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (2 g) salt
Additional
- 1 ½ cup semi sweet chocolate, chopped
- Flaky Sea Salt for topping
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and let cool slightly.
- Mix Sugars and Miso: In a large bowl, combine the brown sugar, granulated sugar, and white miso paste. Stir until well blended and smooth.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the sugar and miso mixture until fully incorporated and slightly fluffy.
- Combine Butter with Wet Ingredients: Slowly pour the slightly cooled browned butter into the sugar mixture, stirring continuously until fully combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, folding gently until just combined, taking care not to overmix.
- Add Chocolate Chips: Fold in the chopped semi-sweet chocolate pieces evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps the cookies keep their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop and Bake: Using a cookie scoop or spoon, portion dough balls about 1 to 1.5 tablespoons each onto the prepared baking sheet, spacing them at least 2 inches apart. Lightly sprinkle each with flaky sea salt. Bake for 10-12 minutes, or until the edges are golden brown and centers look set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using white miso adds a savory depth and umami flavor that elevates the chocolate chip cookie.
- Do not skip chilling the dough; it helps control spread during baking and develops flavor.
- Flaky sea salt topping enhances the sweet and savory contrast in these cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Be careful not to overbake to maintain a chewy texture.
