# What You Need:
→ 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 - 2¼ cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ½ teaspoon fine sea salt
→ Mix-ins & Toppings
11 - 1¼ cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)
# Steps:
01 - Melt butter in a medium saucepan over medium heat, swirling often until it foams and develops a deep golden hue with browned bits, approximately 5 to 7 minutes. Transfer to a large mixing bowl and allow to cool for 10 minutes.
02 - Whisk together brown sugar, granulated sugar, and white miso paste in the cooled brown butter until a smooth, homogenous mixture forms.
03 - Add eggs and vanilla extract to the bowl, whisking until the mixture becomes glossy and slightly thickened.
04 - In a separate bowl, sift together flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture with a spatula until just combined to avoid overmixing.
05 - Fold in the chocolate chips or chunks evenly throughout the dough.
06 - Cover the dough and refrigerate for a minimum of 30 minutes, or up to overnight to enhance flavor and texture.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon portions and arrange on prepared baking sheets, spaced 2 inches apart.
09 - Bake cookies for 11 to 13 minutes until edges turn golden and centers are set.
10 - Remove cookies from oven, sprinkle with flaky sea salt if desired, and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
