Brown Butter Miso Chocolate Chip Cookies (2024)

Misopaste: You might notice you find red miso or yellow miso, both of which will bring a different flavor. Feel free to try them out, I always use white miso paste!

Chocolate chips: For pools of melty chocolate, I use two different kinds: chocolate wafers and a chopped chocolate bar. Feel free to use regular chocolate chips, milk chocolate chips, chocolate chunks, or a combination!

Brown sugar: For a super chewy texture, we’re using mostly brown sugar because it has more molasses than white sugar. Use light or dark brown sugar!

Butter: For a bakery-style flavor, opt for cultured or European butter like Kerrygold. Because the miso paste is salty, I recommend using unsalted butter. Otherwise, leave the measured salt out of the recipe!

Find the full ingredient measurements and instructions in the recipe card below!

Step by Step Instructions

1

Make the brown butter. This step cooks the butter past its melting point to create a caramel or toffee-like flavor!

You’ll want to scrape all of the brown milk solids from the bottom of the pan- that’s where the flavor is! Wait until it’s completely room temperature before using.

See Also

Snickerdoodle CookiesPeanut Butter Chocolate Chunk CookiesFunfetti Cookie Sandwiches21 delicious old-fashioned drop cookie recipes from the '50s - Click Americana

2

Whisk in the wet ingredients. When the butter is cool, whisk in the miso paste and both sugars. Once combined, mix in the eggs and vanilla. Use vanilla paste for a more concentrated flavor!

3

Fold in the dry ingredients. Be gentle when folding in the flour so you don’t develop too much gluten.

Stop mixing when it’s about 75% combined, and you can still see some flour. That’s the perfect time to add the chocolate chips!

4

Scoop and bake! For large cookies with gooey centers, use a large (3 tablespoon) cookie scoop. For smooth tops, don’t forget to roll them between your hands!

Bake only 6-7 cookies per tray to give them room to bake.

– by Cambrea Gordon

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 40 minutes mins

Course: Dessert

Cuisine: American

Servings: 17 servings

• ▢ 14 tablespoons unsalted butter
• ▢ 3 tablespoons white miso paste
• ▢ 2 cups all-purpose flour, *See notes below for measuring*
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1/2 cup + 2 tablespoons light brown sugar, packed
• ▢ 1/2 cup granulated sugar
• ▢ 1 large egg, room temperature
• ▢ 1 large egg yolk, room temperature
• ▢ 2 teaspoons vanilla paste or extract
• ▢ 1 cup bittersweet chocolate wafers, plus more for topping
• ▢ 1/2 cup chopped semi-sweet chocolate bar

• Cook the butter in a stainless steel pan over medium heat until it smells nutty and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks- this is normal! Scrape into a large bowl, roughly whisk in the miso paste (it will not dissolve, so don’t worry if it’s clumpy!), then let it cool at room temperature. You should have about ¾ cup (160 grams) of browned butter. The time it takes for the butter to cool will depend on how warm your kitchen is. Do not continue to the next step until it feels room temp, otherwise the cookies will be greasy and spread in the oven.

  14 tablespoons (196 g) unsalted butter, 3 tablespoons (55 g) white miso paste

• Preheat the oven to 350 F/180 C. Line 3 baking sheets with parchment paper.

• Whisk together the flour, baking soda, baking powder, and salt. Set aside.

  2 cups (260 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt

• Once cool, whisk the white sugar and brown sugar into the butter. Then, whisk in the egg, egg yolk, and vanilla until thick.

  1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar, 1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla paste or extract

• Fold in the dry ingredients, then when almost combined, fold in the chocolate chips. Set aside for 15 minutes. This will firm up the dough and make it easier to scoop!

  1 cup (130 g) bittersweet chocolate wafers, 1/2 cup (70 g) chopped semi-sweet chocolate bar

• Scoop the dough into 3-tablespoon-sized balls, rolling each one in your hand and arranging them on the baking sheet (only 6 a tray). Bake for 9-10 minutes. Let the pan cool on a wire rack for 10 minutes, then use a spatula to transfer the cookies from the pan to the wire rack to finish cooling.

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Chocolate chips: For pools of melty chocolate, I use two different types: chocolate wafers and a chopped chocolate bar. Feel free to use regular chocolate chips, milk chocolate chips, chocolate chunks, or a combination!

Serving: 1serving | Calories: 263kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 225mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.