Pin It I came across these cookies during a late night baking spree when I wanted something different from the usual chocolate chip. The first batch taught me that miso and brown butter create this incredible caramel-like depth that keeps people reaching for just one more.
My roommate walked into the kitchen while I was browning the butter and asked what smelled so amazing. Now these are the cookies she requests for every birthday and gathering.
Ingredients
- Unsalted butter: Browning transforms this into liquid gold with toasted milk solids that create depth
- Light brown sugar: Adds moisture and chewiness while enhancing the caramel notes from the butter
- White miso paste: The secret ingredient that brings savory umami and makes the chocolate flavor sing
- Dark chocolate chunks: Bittersweet chocolate stands up to the bold flavors without getting lost
- All purpose flour: Provides structure while keeping the centers tender and slightly underbaked
Instructions
- Brown the butter:
- Melt butter in a saucepan over medium heat and swirl frequently until it foams and turns deep golden with brown bits forming then transfer to a bowl and cool for 10 minutes
- Whisk the sugars:
- Stir brown sugar granulated sugar and miso into the warm butter until completely smooth
- Add eggs and vanilla:
- Whisk until glossy and slightly thickened about 1 minute
- Combine dry ingredients:
- Mix flour baking soda baking powder and salt in a separate bowl
- Fold together:
- Gradually add dry ingredients to wet mixture using a spatula until just combined then fold in chocolate
- Chill the dough:
- Refrigerate at least 30 minutes or overnight for thicker cookies and deeper flavor
- Preheat and prep:
- Heat oven to 350°F and line baking sheets with parchment paper
- Scoop and bake:
- Form 2 tablespoon balls and place 2 inches apart then bake 11 to 13 minutes until edges are golden
- Finish:
- Sprinkle with flaky salt immediately and let cool 5 minutes on pans before moving to a rack
Pin It These cookies have become my go to for bringing to dinner parties because they always spark conversation about that mysterious savory undertone.
Mastering Brown Butter
Pay attention to the color change from pale yellow to golden amber and listen for the crackling sound to slow down. Those brown bits at the bottom are pure flavor so scrape every bit into your mixing bowl.
Understanding Miso
White miso has been fermented for a shorter time making it milder and sweeter than red miso. Its subtle salinity means these cookies never taste overtly savory just more complex and addictive.
Storage and Freezing
Room temperature cookies stay fresh for 3 days in an airtight container. The dough balls freeze beautifully for up to 3 months so you can bake fresh cookies anytime.
- Scoop dough before freezing and store in a freezer bag
- Add an extra minute to baking time when baking from frozen
- Warm baked cookies for 10 seconds in the microwave if they have been stored
Pin It Hope these cookies become as loved in your kitchen as they are in mine.
Recipe Questions & Answers
- → What does brown butter add to the flavor?
Brown butter creates a deep, nutty aroma and taste, enhancing the overall richness of the baked goods.
- → Why use white miso in these cookies?
White miso imparts a subtle sweet-salty umami flavor that balances the sweetness and adds complexity.
- → Can I substitute the chocolate chips?
Yes, milk chocolate or toasted nuts can be used to vary texture and flavor while complementing the brown butter.
- → How does chilling the dough affect baking?
Chilling firms the dough, preventing spreading, and helps develop deeper flavors and better texture.
- → What is the purpose of sprinkling flaky sea salt on top?
Flaky sea salt adds a crunchy contrast and enhances the sweet and savory notes in each bite.