Browned Butter Miso Chocolate Chip Cookies
When I think about perfect chocolate chip cookies, these 3 things come to mind: soft, chewy centers, crisp golden edges, and a nutty sweet taste. Thankfully, my Browned Butter Miso Chocolate Chip Cookies check all the boxes! These will become your new favorite cookie recipe, promise!
Servings: 18 cookies
Calories: 345kcal
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
Serving: 1cookie | Calories: 345kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 84mg | Potassium: 148mg | Fiber: 2g | Sugar: 30g | Vitamin A: 307IU | Calcium: 46mg | Iron: 3mg
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