Miso Chocolate Chip Cookies with Brown Butter
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Recipe Intro From sweetsbymary__
These Miso Chocolate Chip Cookies with brown butter add a savory twist to a classic treat, balancing salty-sweet miso with rich, nutty brown butter. Semi-sweet and dark chocolate chips bring the perfect touch of sweetness without overpowering the flavor. These cookies are a unique and irresistible way to elevate your baking game.
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Recipe Card
ingredients
- 1 cup (2 sticks) unsalted butter, browned
- 2 tablespoons white miso paste
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large room temperature eggs
- 1 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup dark chocolate chunks or chips
Method
Step 1
Preheat the oven to 350°F.
Step 2
In a medium saucepan, melt the butter over medium heat. Cook until it turns golden brown and has a nutty aroma. Remove from heat, stir in the miso paste until fully combined, and set aside to cool to room temperature.
Step 3
In a large bowl, whisk together the cooled miso brown butter, brown sugar, and granulated sugar until smooth.
Step 4
Add the eggs one at a time, mixing well after each addition. Stir in the espresso powder and vanilla extract.
Step 5
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Step 7
Fold in the semi-sweet and dark chocolate chips or chunks.
Step 8
Cover the dough and refrigerate for at least 1 hour (or overnight for the best texture).
Step 9
Scoop the dough into balls (about 2 tablespoons each) and place them 2 inches apart on a parchment-lined baking sheet.
Step 10
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Step 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.