Browned Butter Miso Chocolate Chip Cookies Recipe
These Browned Butter Miso Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the unique umami depth of white miso. The dough is chilled to ensure perfectly chewy and gooey cookies with a slightly crisp edge. Topped with flaky sea salt, these Asian Fusion treats elevate the classic chocolate chip cookie to a sophisticated dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 1 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Butter and Sugars
- 9 tablespoons (128 g) unsalted butter
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
Wet Ingredients
- 2 tablespoons (40 g) white miso
- 1 large egg
- ½ teaspoon (3 g) vanilla extract
Dry Ingredients
- 1 ½ cup (200 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (2 g) salt
Add-ins and Topping
- 1 ½ cup semi-sweet chocolate, chopped
- Flaky sea salt for topping
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and swirl it around continuously. Watch carefully as it foams and begins to brown, releasing a nutty aroma. Once you see brown bits forming and smell the nutty scent, immediately remove from heat to prevent further liquid loss. Transfer the browned butter into a liquid measuring cup and check the volume. If less than ½ cup, stir in extra butter until you reach ½ cup. Set aside to cool slightly.
- Mix the wet ingredients: In a large mixing bowl, whisk the slightly cooled browned butter with the brown and granulated sugars until fully combined and smooth without lumps. Add in the egg, white miso, and vanilla extract and whisk until the mixture becomes smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Using a rubber spatula, fold half of these dry ingredients into the wet mixture until just combined. Then gradually add the remaining flour mixture, folding gently until fully incorporated. Finally, fold in the chopped semi-sweet chocolate.
- Scoop and chill the dough: Using a 1-ounce cookie scoop, portion the dough into balls and place them on a parchment paper or slipmat-lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, to solidify the fat and prevent excessive spreading during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange cookie dough balls spaced about 2 inches apart. Bake for 10 to 11 minutes until edges are golden brown and the centers look puffed and slightly gooey. For a flatter cookie, gently tap the baking sheet on the counter right after removing from the oven. Sprinkle each cookie with flaky sea salt, then let cool on the baking sheet before serving.
Notes
- Bring your egg to room temperature before mixing to prevent the warm butter from hardening immediately when combined.
- Avoid over mixing the batter to prevent drying out the cookies and adding excess air, which can make cookies too puffy.
- Chilling the dough is essential to slow spreading and achieve chewy cookies with gooey centers.
- Do not overbake; cookies should be taken out when edges are just golden and centers are still soft, as they continue to cook while cooling.
