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Miso Chocolate Chip Cookies

Recipe Snapshot

Servings

18

Total Time

45 min

Course

dessert

Ingredients

Add cubed unsalted butter to a medium saucepan over medium heat. Allow the butter to melt, then continue cooking. Transfer the browned butter to a large mixing bowl before the milk solids burn. Whisk in Tbsp white miso paste until well mixed. Allow the butter mixture to cool slightly.

Make browned butter

1

In a medium bowl, whisk together  all-purpose flour, baking powder, baking soda, and Kosher salt.

While the butter cools, mix the dry ingredients

2

To the cooled brown butter miso mixture, add brown sugar and granulated sugar, then whisk well to combine. Add large egg and vanilla bean paste, then whisk. The mixture will lighten in color and become very smooth.

Mix the wet ingredients

3

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.

Fold in the dry ingredients

4

Use a cookie scoop (1-ounce) to measure out cookie dough. Press semi-sweet chocolate into the top of each cookie, then transfer to the prepared baking sheet leaving a couple inches in between each. 

Portion the cookies

5

Bake 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, then use a spatula to transfer the cookies to a cooling rack. Repeat with remaining cookie dough. Enjoy!

Bake the cookies

6

Meet Author

Ari

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