Brown Butter Miso Chocolate Chip Cookies
Chewy, salty, nutty, and deeply complex. These are the cookies that made my neighbor ask if I went to pastry school.
Desserts · Prep 20 min · Cook 12 min · Serves 24 · Medium · By Tina · Published
Ingredients
- 230 g butter, for browning
- 2 tbsp white miso paste
- 200 g brown sugar, packed
- 100 g granulated sugar
- 2 eggs, large
- 2 tsp vanilla extract
- 300 g all-purpose flour
- 1 tsp baking soda
- 200 g dark chocolate, chopped from a bar
- 1 tsp flaky sea salt, for topping
I thought I had perfected chocolate chip cookies. Then I added brown butter and miso paste, and I realized I was only at level one.
Brown butter adds this incredible nutty, toasty depth. Miso adds an umami undertone that you cannot quite identify but that makes the cookies taste richer and more interesting. Nobody will guess there is miso in them — they will just tell you these are the best cookies they have ever had.
The dough needs to rest in the fridge for at least 2 hours, ideally overnight. I know waiting is painful, but it hydrates the flour and concentrates the flavors. The cookies spread less and taste better. Trust the process.
Pro Tips
- Brown the butter until it smells nutty and the solids at the bottom are golden, NOT dark brown. Dark = bitter.
- Use white miso. Red miso is too strong here.
- Chop chocolate from a bar instead of using chips. Irregular pieces create pools of melted chocolate and crunchy shards.
- Sprinkle flaky sea salt on top BEFORE baking, not after. It sticks better.
Serving
Warm from the oven with a glass of cold milk. Or, for adults: a scoop of vanilla ice cream sandwiched between two cookies.
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