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Irresistible Miso Brown Butter Chocolate Chip Cookies

miso brown butter chocolate chip cookies - featured image
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These cookies combine the nutty richness of brown butter with the subtle umami of white miso, creating a unique and delicious twist on classic chocolate chip cookies. They have a chewy center with slightly crisp edges and are perfect for gifting or enjoying with tea.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 2 tablespoons white miso paste (Shiro miso preferred)
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1½ cups (270g) chocolate chips (semi-sweet and dark mix preferred)

Instructions

  1. Place 1 cup (227g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as the butter melts, foams, and then turns golden brown with nutty aromas. Remove from heat immediately to avoid burning. Let it cool slightly but not solidify.
  2. In a large mixing bowl, whisk together the browned butter and 2 tablespoons of white miso paste until smooth. Add ¾ cup (150g) granulated sugar and ½ cup (110g) light brown sugar, mixing until well combined and creamy.
  3. Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until the batter is glossy and smooth.
  4. In a separate bowl, sift together 2 cups (250g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Gradually add the dry mixture to the wet, folding gently with a spatula until just combined. Avoid over-mixing.
  5. Stir in 1½ cups (270g) chocolate chips evenly through the dough.
  6. Optional: Cover the dough and refrigerate for 30 minutes for more controlled spreading and richer flavor.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Using a tablespoon or ice cream scoop, drop dollops of dough 2 inches apart onto the baking sheets. Bake for 10-12 minutes, until edges are golden but centers still look soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat as soon as brown specks appear. Avoid over-mixing the dough to keep cookies tender. Chilling the dough is optional but recommended for better texture and flavor. Use an ice cream scoop for uniform cookie size. Cool cookies on the baking sheet before transferring to a rack to prevent breaking.

Nutrition

Keywords: miso cookies, brown butter cookies, chocolate chip cookies, umami cookies, easy cookie recipe, unique chocolate chip cookies

Find it online: https://blipflavor.com/irresistible-miso-brown-butter-chocolate-chip-cookies-recipe-easy-perfect-treats/