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Miso Brown-Butter Chocolate Chip Cookies

These cookies have a rich complex flavor with savory undertones, and look amazing too!
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 2 days
Course Dessert, Snack
Cuisine American, Japanese
Servings 12 cookies

Equipment

  • Measuring cups/scale
  • 1 medium saucepan
  • whisk
  • spatula
  • 1 large mixing bowl
  • 1 stand mixer (with paddle attachment)
  • 2 baking trays
  • parchment paper
  • glass

Ingredients
  

  • 7 tbsp (100g) unsalted butter OR vegan butter + 1 tbsp ground pecans
  • 2 tbsp (30g) white miso paste
  • 1 tsp (5g) milk powder (optional)
  • 1/2 cup (100g) granulated sugar
  • 1 drop molasses
  • 1 large egg OR 1 tbsp flax meal + 3 tbsp water
  • 1 tsp vanilla extract
  • 1 1/4 cup (150g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 6 oz. (170g) dark chocolate chips

Instructions
 

  • Brown butter over medium heat. Add milk powder and cool slightly.
    Butter melting in a saucepan for brown butter
  • Add miso and whisk to combine. Chill in fridge until soft, but not runny.
  • Whisk the flour, baking powder, baking soda, and kosher salt together in a large mixing bowl.
    A person whisking flour in a large metal bowl
  • Add butter-miso mixture to bowl of stand mixer fitted with the paddle attachment. Add sugar and molasses and beat on medium speed until light and fluffy, about 2-3 minutes.
    Butter, eggs, and sugar being beaten in a stand mixer.
  • Add egg and vanilla. Beat on medium-high until pale, fluffy, and aerated, about 4 minutes.
    Mixing butter, eggs, and sugar in a stand mixer
  • Fold the flour mixture into the dough until just combined.
  • Fold in the dark chocolate chips.
    Fully mixed chocolate chip cookie dough in a stand mixer
  • Chill the dough for at least 3 hours and up to 3 days.
    An overhead shot of chocolate chip cookie dough in a large steel bowl
  • Arrange one oven rack to the top position, and the other to the middle position. Preheat the oven to 350F (180C). Line 2 baking sheets with parchment paper.
    A person lining a baking sheet with parchment paper
  • Portion the cookies into 1 oz. round balls, arranging them on the trays.
    A person scooping chocolate chip cookie dough
  • Break each ball in half and squish the halves together so the craggy parts face outwards.
    A person breaking cookie dough balls apart
  • Broil the cookies at 500F (260C) for 1-2 minutes on the upper rack, or until they start to take on some color.
  • Shift the cookies to the middle rack and bake at 350F (180C) for 10-12 minutes, or until just golden around the edges.
    Chocolate chip cookies baking in an oven.
  • Remove the cookies from the oven. While they're still hot, use a glass to gently swirl the cookies and shape them into perfect circles (optional).
    Swirling a glass around cookies to shape them.
  • Allow the cookies to cool for at least 15 minutes on the pan. Transfer to a wire rack to cool completely.
Keyword butter, chocolate, chocolate chip, cookie, cookies, miso