Brown Butter Miso Chocolate Chip Cookies
These Brown Butter Miso Chocolate Chip Cookies are soft, chewy, and packed with rich, nutty flavor. With the perfect balance of sweet, salty, and gooey chocolate, they’re a unique and irresistible twist on the classic cookie—made in under an hour and no mixer required!
Equipment
- 2 Baking sheets
Ingredients
- 10 tablespoons unsalted butter
- ¼ cup white miso paste preferably mild/shiro miso
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips or chunks
- Optional: flaky sea salt for topping
Instructions
- In a saucepan over medium heat, melt the butter. Stir constantly until it foams, turns golden, and smells nutty. Remove from heat and let cool for 5–10 minutes.
- In a mixing bowl, whisk together browned butter, miso paste, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla and whisk until fully combined.
- Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
- Cover and chill the dough for at least 30 minutes (up to 24 hours) for better flavor and texture.
- Preheat oven to 350°F (175°C). Line two large baking sheet with parchment paper. Scoop dough into 1.5 tablespoon-sized balls and place 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are still soft. Sprinkle with flaky sea salt if using.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use mild white miso (shiro miso) for the best sweet-salty balance.
- For extra gooey cookies, slightly underbake and let them set as they cool.
- Browning the butter enhances the nutty depth that complements the miso beautifully.
- Chill the dough for 30 minutes before baking to avoid the cookies from spreading too much.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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