Description
These Brown Butter Miso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the subtle umami of sweet white miso paste and decadent dark chocolate chunks, resulting in a uniquely delicious and irresistible cookie.
Ingredients
Scale
Dry Ingredients
- 1 cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter
- ¼ cup light brown sugar
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 ½ tbsp white miso paste
Mix-ins
- 4 oz dark chocolate, chopped
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over high heat. Once melted, lower the heat to low and continue cooking until brown bits appear on the bottom and the butter has a nutty aroma. Remove from heat and set aside to cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together all purpose flour, baking soda, and salt until combined. Set aside.
- Cream Sugars and Butter: In a large bowl or stand mixer bowl, combine the browned butter with light brown sugar, dark brown sugar, and granulated sugar. Mix until fully incorporated and smooth.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Whisk on medium-high speed for 5 to 10 minutes until the mixture becomes light, creamy, and fluffy.
- Incorporate White Miso: Add the white miso paste to the wet mixture and mix until evenly combined, imparting a subtle umami depth.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix to maintain cookie tenderness.
- Fold in Chocolate: Gently fold in the chopped dark chocolate chunks until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. This helps the butter firm up, preventing excessive spreading, while enhancing flavor and texture.
- Preheat Oven and Prep Pans: Preheat the oven to 350°F (177°C). Position one oven rack in the top third and another in the bottom third of the oven. Line two baking sheets with parchment paper.
- Scoop Cookies: Using a 2-tablespoon cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes until the edges are lightly browned. At the halfway mark, swap the positions of the baking sheets between the top and bottom racks to ensure even baking.
- Cool Cookies: Remove from oven and let cookies rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool another 10 minutes. Serve once cooled or slightly warm.
Notes
- Using white miso paste adds a subtle umami flavor that enhances the sweetness of the chocolate chips and deeply enriches the cookie’s flavor profile.
- Chilling the dough is essential to prevent spreading and enables a thicker, chewier cookie texture.
- Browning the butter properly is key — watch it carefully to avoid burning for the perfect nutty taste.
- Swapping baking sheets halfway through baking promotes even cooking across the batch.
- Dark chocolate pairs excellently, but feel free to use chocolate chips or chunks per preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 279 kcal
- Sugar: 23 g
- Sodium: 276 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 51 mg
