Description
These Browned Butter Miso Chocolate Chip Cookies offer a unique twist on the classic treat by incorporating nutty browned butter and savory white miso for a perfect balance of sweet and umami flavors. Soft and chewy with melty semi-sweet chocolate chunks and a finishing sprinkle of flaky sea salt, these cookies are an irresistible indulgence.
Ingredients
Scale
Wet Ingredients
- 9 tablespoons Unsalted butter
- ¾ cup Brown sugar (packed)
- ¼ cup Granulated sugar
- 2 tablespoons White miso
- 1 large Egg
- ½ teaspoon Vanilla extract
Dry Ingredients
- 1 ½ cups All purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Add-Ins and Garnish
- 1 ½ cups Semi-sweet chocolate (chopped)
- Flaky sea salt (for sprinkling)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter, swirling gently until it foams and turns golden brown, releasing a nutty aroma. Remove from heat and measure; add 1 tablespoon of butter if needed to reach ½ cup.
- Mix the Sugars and Wet Ingredients: In a large mixing bowl, whisk the slightly cooled browned butter with brown sugar and granulated sugar until smooth. Add in the egg, white miso, and vanilla extract, stirring until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold half of this mixture into the wet ingredients. Add the remaining dry ingredients and mix until just combined. Gently fold in the chopped semi-sweet chocolate.
- Chill the Dough: Scoop about 1 oz of cookie dough onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 24 hours to enhance flavor.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10-11 minutes, until golden brown around the edges and slightly puffed in the center.
- Finish and Serve: Remove cookies from the oven and while still warm, sprinkle with flaky sea salt. Allow cookies to cool on the baking sheets before serving to enjoy the perfect texture.
Notes
- Chilling the dough is key to developing richer flavors and prevents cookies from spreading too thin.
- Use high-quality white miso for the best umami effect.
- Brown the butter carefully to avoid burning – look for a golden color and nutty aroma.
- Flaky sea salt is optional but highly recommended for balancing the sweetness.
- Store baked cookies in an airtight container to maintain freshness.
