Miso Brown Butter Cookies (Print Version)

Nutty brown butter and white miso blend with chocolate for a uniquely flavorful treat.

# Components:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup packed light brown sugar (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt

→ Mix-ins & Toppings

11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)

# Directions:

01 - Melt butter in a medium saucepan over medium heat, swirling frequently until foaming and golden brown with browned bits, about 5 to 7 minutes. Transfer immediately to a large bowl and let cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and miso paste into the cooled butter until smooth and well incorporated.
03 - Add eggs and vanilla extract, whisking until the mixture becomes glossy and slightly thickened.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula until just combined.
05 - Fold in chocolate chips or chunks evenly throughout the dough.
06 - Cover the dough and refrigerate for at least 30 minutes or up to overnight to enhance flavor and texture.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls and space them 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes, until the edges turn golden and the centers are set but still soft.
10 - Remove from oven and immediately sprinkle with flaky sea salt if desired. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • That first bite hits with a savory-sweet depth that keeps you reaching for another cookie without quite understanding why they're so addictive.
  • Brown butter gives them a subtle nuttiness that makes you feel fancy, even though the technique is surprisingly simple once you get the hang of it.
  • The umami from white miso adds a complexity that makes people ask what your secret ingredient is, and telling them it's miso paste never gets old.
02 -
  • Brown butter can go from perfect to burnt in about 30 seconds, so watch it like a hawk and transfer it to the bowl the moment it smells like toasted nuts and looks deep golden—there's no recovery from burnt butter.
  • White miso paste whisks in more smoothly if you whisk it with the sugar first before adding the eggs, so don't skip that step even though it seems like an extra thing.
  • Chilling the dough is not optional if you want chewy centers—30 minutes minimum, but overnight gives you cookies that taste even better because the miso flavor blooms overnight.
03 -
  • Save the brown butter solids from the bottom of your pan and swirl them directly into the dough for extra nuttiness and visual prettiness—those little brown bits are pure caramelized flavor.
  • A cookie scoop is worth its weight in gold here because it ensures even baking and makes you feel professional, plus every cookie comes out the same size and bakes at the same rate.
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