Baking With Miso Paste Is A Game Changer!
These browned butter miso chocolate chip cookies aren’t your average cookie — they’re next level. Nutty browned butter, puddles of melted chocolate, and a touch of sweet white miso create a salty-savory finish that’s subtle, unexpected, and completely irresistible. Crisp at the edges and chewy in the center, they’re everything I want in a cookie.
If you’re unsure about miso in dessert, trust me — it makes the chocolate shine in the best way. Bake a batch, stash a few in the freezer (future you will be thrilled!), and get ready to wow everyone who takes a bite. And if you want to try more chef-tested cookie recipes, be sure to try my chocolate chip mandel bread (like softer biscotti!), brown butter crinkle cookies, or dark chocolate cookie butter cookies next.
A Note On Baking With Miso Paste
I have only tested these cookies with white miso paste, which tends to be sweeter than red or yellow miso. If you try another variety, let me know in the comments what you think!
And if you need a few ideas to use up leftover miso paste (’cause it’s typically sold in large containers), two of our most popular recipes are broiled miso salmon and this miso-marinated cod, both great date night in dinner ideas!
How To Make Perfect Browned Butter
- Use a light-colored pan. It’s much easier to see the milk solids change from pale to golden brown in stainless steel or enamel than in a dark pan.
- Stir constantly. Butter can go from perfectly nutty to burnt in seconds. Keep it moving with a heatproof spatula or wooden spoon.
- Watch for the signs. You’ll know it’s ready when it foams, smells nutty (like toasted hazelnuts), and the solids turn deep golden.
- Don’t walk away! The process only takes 5–7 minutes, and the difference between browned and burned happens fast.
Adding nutty, caramelized brown butter really takes these salty sweet cookies over the top! 💯
Using Salted Butter In Baking
If you like slightly saltier baked goods, you can absolutely use salted butter. Just be cautious when sprinkling flaky sea salt on top of the baked cookies so you don’t accidentally overdo it!
The Secret To Chewy Cookies!
- Use a combination of white and brown sugar to achieve a chewier texture.
- Don’t overmix the dough. Stop when the ingredients are just combined to prevent tough cookies.
- While not required, if you have time (or just want to prep these in advance), chill the dough before baking. This helps to solidify the fat and prevents spreading, which leads to chewier cookies.
- Want them extra chewy? Bake for a minute less. Prefer them crispier? Add a minute to the baking time.
Glass of cold milk optional. 💁🏻♀️
How To Get Perfectly Round Cookies Every Time
Use a large round biscuit mold to help shape the cookies immediately after baking. Place over a freshly baked cookie, then pressing down onto the baking sheet, swirl the mold in a circle. This makes them perfectly round!
I hope you love these chocolate chip cookies with miso as much as we do! If you make them, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below — I’d love to hear what you think.
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Browned Butter Miso Chocolate Chip Cookies
Video
Equipment
Ingredients
- 14 Tbsp (180g) unsalted butter, cut into 1-tablespoon size pieces
- 1 heaping Tbsp white miso paste
- 1½ cup (200g) bread flour or all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla bean paste
- 6 oz (170g) dark chocolate, chopped
- 3 oz (85g) semi-sweet chocolate, cut into large pieces for pressing on to
- Flaky sea salt
Instructions
- Prepare the baking sheet. Preheat an oven to 350°F (177°C), then line a baking sheet with parchment paper.
- Make browned butter. Add 14 Tbsp (180g) cubed unsalted butter to a medium saucepan over medium heat. Allow the butter to melt, then continue cooking for an additional 5-10 minutes, stirring constantly. You should see the butter begin to foam vigorously – keep stirring. Once the butter begins to turn golden brown and smells nutty, it’s done. Transfer the browned butter to a large mixing bowl before the milk solids burn (and be sure to use a spatula to scrape out all the browned bits!). Whisk in 1 heaping Tbsp white miso paste until well mixed. Allow the butter mixture to cool slightly, at least 5 minutes.
- While the butter cools, mix the dry ingredients. In a medium bowl, whisk together 1½ cup (200g) all-purpose flour, 1 tsp baking powder, ¾ tsp baking soda, and ¼ tsp Kosher salt.
- Mix the wet ingredients. To the cooled brown butter miso mixture, add ¾ cup (150g) brown sugar and ¼ cup (50g) granulated sugar, then whisk well to combine. Add 1 large egg and 1 Tbsp vanilla bean paste, then whisk vigorously for about 1 minute. The mixture will lighten in color and become very smooth.
- Fold in the dry ingredients. Add the dry ingredients all at once, then use a spatula to gently fold into the wet ingredients until only a few streaks of flour remain.
- Add chocolate. Pour in 6oz chopped dark chocolate, then fold to fully combine.
- Portion the cookies. Use a cookie scoop (1-ounce) to measure out cookie dough. Press 1 or 2 large pieces of semi-sweet chocolate into the top of each cookie, then transfer to the prepared baking sheet leaving a couple inches in between each. I bake 6 cookies at a time.
- Bake the cookies. Bake for 11-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but this is okay! Sprinkle each cookie immediately with a pinch of flaky sea salt. Cool slightly for about 5 minutes, then use a spatula to transfer the cookies to a cooling rack. Repeat with remaining cookie dough. Enjoy!
Notes
- Perfectly round cookies: Use a large biscuit cutter to “scoot” cookies into shape right after baking.
- Bigger batch: Use a 2-ounce scoop to make 9 large cookies; bake 1–2 minutes longer.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze dough or baked cookies for up to 3 months. Thaw dough in the fridge before baking, or reheat baked cookies in the oven or microwave until warm.
Nutrition
Photography by: Alana of Your Home Made Healthy.
Absolutely delicious! This recipe is definitely a keeper. Thank you
(Review provided by an employee of wellseasonedstudio.com.)
My favorite cookies, Marie! Thank you! xo, Ari
Delicious! Easy to make and love the flavor. Keeping this recipe in my cookie rotation for sure!
Oh I’m so glad, Lisa!! Love these cookies so much! xo, Ari
Can’t wait to try this! Can I ask: is the oven temperature based on conventional or fan forced?
Hi Dave! This is for a conventional oven. Please let me know if you give these cookies a try! xo, Ari
Thanks Ari! I went with 160°C / 12 minutes in my fan forced oven. They turned out perfect! Crispy on the outside, soft and chewy on the inside. The Miso is a great addition, but very subtle, I think I’ll add more next time. Thanks again!
How delicious does this cookie look?! Thanks for sharing, Dave — well done!! xo, Ari
These are my new favorite cookies! I love the flavor from the miso and they have the perfect texture. Delicious!
Well don’e these look incredible?! Agree, the miso adds the perfect nutty taste! xo, Ari
This recipe was fantastic! The umami from the miso is an inspiredaddition. I can’t wait to make more of Ariel‘s recipes!
Adding miso is inspired! These cookies are fantastic and the recipe is spot on.
Yessss, you knocked it outta the park, Bruce! Looks fantastic. Thanks for sharing! Cheers, Ari
At our house we use tahini in place of miso. Of course I’d use tahini in anything.
That sounds delicious, Denise! Cheers, Ari
These cookies are a dream! And they make quiete a few for left-overs. I freezed ⅔ of the dough (rolled, chocolate on top and ready to bake). Whenever the craving hits, I thaw them for 20 Minutes and bake them for 1-2 Minutes longer. They are such a hit. Especially with icecream sandwiched between them!
Yes, freezer cookies are an absolute must (because who doesn’t randomly crave cookies at least once a month?!). Thanks for sharing, Lina! Cheers, Ari
This might be my new go-to cookie recipe! I had never made browned butter before but the cookies came out perfect. I used Red Miso YUM!
Fabulous cookies! They’re always a hit!
Agree! Plus the browned butter makes the whole house smell amazing. Making another big batch for the kiddos this weekend! Cheers, Ari
These turned out amazing. I did not add extra sea salt because I used salted butter instead. I will definitely be making these again. The combination of the brown butter and the miso gives the dough a toffee aroma.
Oh man, these look so insanely good. My kids’ favorite cookies for sure! And yes yes yes on the toffee aroma. They make the house smell so good! Cheers, Ari
These cookies are addicting! Such a perfect balance of salty and sweet. Xx
Yessss, the very best chocolate chip cookies! Enjoy! Ari
Such a delicious recipe!!! I will definitely bake them again🥰
Oh my, these look fabulous!! Hope you enjoyed one fresh out of the oven… yum! -Ari