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Browned Butter Miso Chocolate Chip Cookies Recipe

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4.3 from 11 reviews

These Browned Butter Miso Chocolate Chip Cookies combine the nutty, rich flavor of browned butter with the umami depth of white miso, creating a unique and irresistibly chewy cookie. Enhanced with semi-sweet chocolate chunks and finished with a sprinkle of flaky sea salt, these cookies balance sweet, salty, and savory notes perfectly.

  • Total Time: 57 minutes
  • Yield: Approximately 24 cookies

Ingredients

Butter and Sugars

  • 9 tablespoons (128 g) unsalted butter
  • 3/4 cup (150 g) brown sugar, packed
  • 1/4 cup (50 g) granulated sugar

Wet Ingredients

  • 2 tablespoons (40 g) white miso
  • 1 large egg
  • 1/2 teaspoon (3 g) vanilla extract

Dry Ingredients

  • 1 1/2 cups (200 g) all purpose flour
  • 1/2 teaspoon (3 g) baking soda
  • 1/4 teaspoon (2 g) salt

Add-ins and Topping

  • 1 1/2 cups semi-sweet chocolate, chopped
  • Flaky sea salt (for topping)

Instructions

  1. Brown the butter: In a saucepan over medium heat, melt the unsalted butter, swirling occasionally to ensure even browning. Watch closely until the butter foams and starts to turn a golden brown color with a nutty aroma. Immediately remove from heat to prevent burning. Transfer to a liquid measuring cup to check quantity; if less than 1/2 cup remains, stir in additional butter to reach that amount. Set aside to cool.
  2. Mix wet ingredients: Once the browned butter is slightly cool, whisk it together with the brown and granulated sugars in a large mixing bowl until smooth and no lumps remain. Add the egg, white miso, and vanilla extract, whisking until the mixture is smooth, glossy, and fully combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold half of these dry ingredients into the wet mixture using a rubber spatula until just combined. Slowly add the remaining dry ingredients and mix until fully incorporated. Fold in the chopped semi-sweet chocolate chunks evenly throughout the dough.
  4. Scoop and chill dough: Using a 1-ounce cookie scoop, portion dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly. Cover the tray tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to allow the dough to firm up and flavors to meld.
  5. Bake the cookies: Preheat the oven to 350°F (177°C). Remove the chilled dough and place the cookie balls about 2 inches apart on the baking sheet. Bake for 10-11 minutes, or until the edges are golden brown and firm, while the centers remain puffed and slightly gooey. For a flatter cookie, gently tap the baking sheet on the counter after removing it from the oven. Sprinkle with flaky sea salt while cookies are still warm. Allow cookies to cool on the baking sheet before serving.

Notes

  • Chilling the dough enhances flavor and texture, preventing excessive spreading during baking.
  • Use high-quality white miso for the best umami flavor without overpowering saltiness.
  • Adjust flaky sea salt topping according to taste preference for balanced sweetness and saltiness.
  • For softer cookies, bake closer to 10 minutes; for crispier edges, extend the baking time slightly.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/browned-butter-miso-chocolate-chip-cookies-recipe/