If you’re on the hunt for a cookie recipe that blends classic comfort with an unexpected twist, then you absolutely need to try this Browned Butter Miso Chocolate Chip Cookies Recipe. It’s a perfect harmony of rich, nutty browned butter and the subtle umami depth from miso, combined with melty semi-sweet chocolate chips. These cookies bake up gorgeously golden with just the right amount of gooeyness inside and a hint of flaky sea salt on top to balance out the flavors. Trust me, once you make these, your cookie game will be forever changed.

Ingredients You’ll Need

The image shows a metal baking tray filled with twelve rounded scoops of light brown cookie dough mixed with dark chocolate chunks. The dough balls have a slightly rough texture with visible bits of chocolate scattered throughout, and the tray is lined with white parchment paper. The tray sits on a white marbled surface, with soft natural lighting highlighting the dough's texture and color. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are surprisingly simple but each one plays a crucial role in creating the texture, flavor, and appearance of the cookies that make this Browned Butter Miso Chocolate Chip Cookies Recipe so extraordinary.

Unsalted butter (9 tablespoons): Browning this butter brings out a nutty, aromatic base that adds incredible depth to the cookies.
Brown sugar (¾ cup, packed): Offers a moist chewiness and a deep caramel flavor to balance the miso.
Granulated sugar (¼ cup): Adds the perfect amount of sweetness and helps with browning.
White miso (2 tablespoons): A secret umami bomb that enhances flavor and adds complexity without tasting salty.
Large egg (1): Binds ingredients while enriching the dough for softness.
Vanilla extract (½ teaspoon): Brings warmth and rounds out the flavor profile.
All purpose flour (1 ½ cups): The structural backbone of the cookies for tender yet sturdy texture.
Baking soda (½ teaspoon): Leavens the dough for a delicate lift without puffiness.
Salt (¼ teaspoon): Balances sweetness and heightens overall taste.
Semi-sweet chocolate (1 ½ cups, chopped): Melts into delightful pockets of gooey richness.
Flaky sea salt (for topping): A final touch that accentuates the sweetness and brings everything together.

How to Make Browned Butter Miso Chocolate Chip Cookies Recipe

Step 1: Brown the Butter

Start by gently melting your unsalted butter in a saucepan over medium heat. Keep the butter moving by swirling the pan so it cooks evenly. Soon, you’ll notice the butter foaming and tiny brown bits forming at the bottom, releasing a heavenly nutty aroma. That’s your cue to remove it from the heat immediately to avoid burning. Pour the browned butter into a liquid measuring cup to check volume and, if needed, stir in a spoonful of fresh butter to reach about half a cup. Set this aside to cool slightly while it works its magic.

Step 2: Mix the Wet Ingredients

Once your browned butter has cooled just enough so it’s warm but not hot, whisk it together with the brown sugar and granulated sugar in a large mixing bowl until smooth and lump-free. Then add the egg, white miso, and vanilla extract. Whisk these in until the mixture becomes glossy and smooth—the miso will blend seamlessly, imparting a subtle richness without any overt miso taste.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, and salt for a uniform blend. Fold half of this dry mix into your wet ingredients with a rubber spatula, gently bringing everything together without overmixing. Gradually fold in the remaining flour until just combined. Now, fold in the chopped semi-sweet chocolate, distributing lovingly throughout the dough while keeping it soft and tender.

Step 4: Scoop and Chill the Dough

Using a 1-ounce cookie scoop or spoon, portion your cookie dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about two inches apart. Cover the tray tightly with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. This chilling step is essential—it allows the dough’s fats to solidify, controlling spread and enhancing flavor development.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 11 minutes until the edges are golden brown and the centers are puffed and slightly gooey. If you prefer slightly flatter cookies, gently tap the baking sheet on the counter immediately after removing it from the oven. Finish by sprinkling each cookie with flaky sea salt and let them cool on the baking sheet. These cookies taste best warm or at room temperature with that irresistible interplay between sweet, salty, and umami.

How to Serve Browned Butter Miso Chocolate Chip Cookies Recipe

A stack of five thick, round chocolate chip cookies sits on a white marbled surface, resting on crinkled white parchment paper. The top cookie in the stack has a bite taken out of it, revealing a soft and dark chocolate interior with melted chocolate chunks. Next to the stack, a single cookie leans against it, topped with small white flakes, and another cookie lies flat nearby, both showing rich, slightly melted chocolate pieces embedded in a golden-brown, textured dough. In the background, a clear glass bottle filled with white milk and a soft beige cloth add to the cozy setting, while a small white dish of flaky salt is partially visible in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light sprinkle of flaky sea salt right after baking is all you need to elevate the flavors and add a delightful crunch contrast. For a fun twist, serve with a drizzle of melted dark chocolate or a few toasted sesame seeds for extra texture and a subtle nutty note.

Side Dishes

Pair your Browned Butter Miso Chocolate Chip Cookies with a scoop of vanilla bean ice cream for a mouthwatering dessert experience. A warm cup of green tea or black coffee also complements the cookie’s rich, complex flavor beautifully, making snack time feel like a cozy, indulgent treat.

Creative Ways to Present

For gatherings, try sandwiching the cookies with a scoop of miso-infused buttercream or peanut butter cream for surprising layers of flavor. Alternatively, cutting the dough into smaller bite-sized pieces before baking creates perfect cookie bites for parties or lunchbox treats. Presentation isn’t just about looks—it’s about enhancing the fun of every bite.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cookies fresh by storing them in an airtight container at room temperature. They will remain soft and delicious for up to five days. If you notice they’re drying out, a small piece of bread placed inside the container helps maintain moisture for a longer-lasting chewy texture.

Freezing

You can freeze both the cookie dough and the baked cookies. For the dough, shape into balls, place them on a tray to freeze individually, and then transfer into a freezer-safe bag for up to three months. Bake straight from frozen by adding a few extra minutes to the baking time. Baked cookies freeze well too—just thaw them at room temperature for a quick treat anytime.

Reheating

Warm leftover cookies in a preheated oven at 300°F (150°C) for 5 to 7 minutes or microwave them for about 15 seconds. This will revive their gooey center and bring back that fresh-baked charm. Just be careful not to overheat or they might become too crispy.

FAQs

Can I substitute white miso with another type of miso?

White miso is preferred here for its milder, sweeter flavor that blends well with chocolate and butter. However, you can try yellow or red miso for a more pronounced umami punch, but be mindful that it may slightly change the overall taste of the cookies.

What if I don’t have flakes of sea salt? Will regular salt work?

Flaky sea salt adds a delicate crunch and bursts of saltiness that regular salt can’t replicate. If you only have regular salt, sprinkle very lightly or omit altogether to avoid overly salty bites.

Why is chilling the dough so important for this recipe?

Chilling solidifies the fats in the dough, which helps control how much the cookies spread during baking and enhances flavor. The longer chill also deepens the taste, giving you that perfect chewy texture with crisp edges.

Can I use salted butter instead of unsalted butter?

Unsalted butter is best because it allows you to control the salt levels precisely. If only salted butter is available, reduce or skip the additional salt in the dough to avoid overly salty cookies.

Will this recipe work with different types of chocolate?

Absolutely! Semi-sweet chocolate strikes a great balance, but feel free to experiment with dark chocolate for richness or milk chocolate for extra sweetness. Just chop your chocolate into evenly sized pieces for consistent melting.

Final Thoughts

I can’t recommend this Browned Butter Miso Chocolate Chip Cookies Recipe enough for those moments when you want something familiar yet excitingly different. The interplay of browned butter’s toasty notes and miso’s gentle umami surprise make these cookies unforgettable. Give this recipe a try and prepare to impress not just yourself but everyone you share them with. Happy baking and even happier tasting!