Brown Butter Miso Choco Cookies
Chewy chocolate chunk cookies made with nutty brown butter and a touch of white miso for deep, rich flavor and the perfect sweet and savory balance.
Ingredients
Scale
- 1 cup (226 grams) unsalted butter
- 3/4 cup (150 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (30 grams) white miso paste
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 grams) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (255 grams) dark chocolate chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- In a medium saucepan, brown the butter over medium heat until golden and fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together browned butter, light brown sugar, and granulated sugar until smooth.
- Add white miso paste, eggs, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in dark chocolate chunks evenly throughout the dough.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10 to 12 minutes until edges are golden and centers remain slightly soft.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Chill the dough for at least 30 minutes for thicker cookies.
- Do not overbake, the centers should look slightly underdone.
- Use high quality chocolate for best flavor and texture.
Find it online: https://tastyze.com/brown-butter-miso-choco-cookies/