Introduction
Chocolate chip cookies are a timeless classic, but what if we told you there’s a way to elevate them even further? Enter brown butter miso chocolate chip cookies—a decadent, rich, and umami-packed twist on your favorite treat. The nutty depth of brown butter, combined with the salty-sweet complexity of white miso, creates an irresistibly balanced cookie that’s crisp on the edges and gooey in the center.
Whether you’re a seasoned baker looking for a unique recipe or a home cook eager to impress guests with something new, these cookies are for you. They’re simple enough for a casual weekend bake but sophisticated enough to serve at a dinner party. If you love the idea of a cookie with layers of flavor, this recipe will quickly become a go-to in your baking repertoire.
Why You’ll Love This Recipe
- Rich and complex flavors – The combination of nutty brown butter, sweet chocolate, and savory miso makes for a cookie like no other.
- Easy to make – This recipe doesn’t require any fancy techniques, just some patience while the butter browns.
- Perfectly chewy and crispy – You get the best of both worlds with a slightly crisp edge and a soft, melt-in-your-mouth center.
- A unique twist on a classic – Take your standard chocolate chip cookies to the next level with just one unexpected ingredient: miso.
Ingredients
- 9 tablespoons unsalted butter
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 ½ tablespoons white miso paste
- 4 ounces semi-sweet or dark chocolate (chopped)
- Flaky sea salt for sprinkling (optional)
Kitchen Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Electric mixer (or hand whisk)
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Instructions
Step 1: Prepare Your Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set them aside.
Step 2: Brown the Butter
In a medium saucepan, melt the butter over medium heat. Stir occasionally until it foams, turns golden brown, and gives off a nutty aroma (about 5-6 minutes). Remove from heat and pour into a heatproof bowl. Allow it to cool to room temperature (about 15 minutes).
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4: Cream the Sugars and Butter
In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat until smooth and creamy.
Step 5: Add the Wet Ingredients
Mix in the egg, vanilla extract, and miso paste until fully incorporated.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 7: Fold in the Chocolate
Gently fold in the chopped chocolate using a spatula.
Step 8: Scoop and Chill
Scoop the dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Sprinkle each dough ball with flaky sea salt if desired.
Step 9: Bake
Bake for 10 minutes or until the edges are golden brown and the centers look just set.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Storage Tips
- Room temperature: Store cookies in an airtight container for up to 4 days.
- Refrigerator: Keep dough chilled for up to 3 days before baking.
- Freezer: Store cookie dough balls in a freezer-safe container for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.
Recipe Variations and Swaps
- Chocolate choice: Use milk chocolate for a sweeter cookie or dark chocolate for a more intense flavor.
- Nutty addition: Add chopped nuts like pecans or walnuts for extra crunch.
- Gluten-free option: Substitute with a 1:1 gluten-free flour blend.
- Dairy-free alternative: Use plant-based butter.
Food & Drink Pairings
- Coffee or Espresso – The bitterness of coffee complements the sweet-savory flavor of the cookies.
- Milk (of any kind) – Classic and comforting.
- Matcha Latte – The earthiness of matcha pairs beautifully with miso.
FAQ
What does miso do in cookies?
Miso adds depth of flavor, enhancing both the sweetness and the richness of the cookies without making them taste overly salty.
Can I use red miso instead of white miso?
White miso is milder and sweeter, making it the best option for baking. Red miso has a stronger, saltier taste that may overpower the cookies.
How do I know when the butter is browned properly?
It should have a golden hue and a nutty aroma. Be careful not to burn it, as overcooked butter will taste bitter.
Can I use chocolate chips instead of chopped chocolate?
Yes, but chopped chocolate melts more evenly, creating pools of gooey chocolate throughout the cookies.
Can I make the dough ahead of time?
Absolutely! Chilling the dough overnight can actually enhance the flavor, making the cookies even better.
Final Thoughts
These brown butter miso chocolate chip cookies are the perfect blend of sweet, salty, and savory flavors. They’re easy to make yet taste gourmet, making them ideal for both casual baking and special occasions.
If you loved this recipe, be sure to share it with friends and family! Don’t forget to subscribe to the blog for more delicious and unique baking ideas. Happy baking!
