Miso Brown Butter Cookies (Print-Friendly)

Nutty, caramelized brown butter dough combined with white miso creates a unique, savory-sweet cookie experience.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup packed light brown sugar (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt

→ Mix-ins & Toppings

11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)

# How To Make It:

01 - Melt unsalted butter in a medium saucepan over medium heat. Stir frequently until butter foams and browns with nutty aroma, about 5 to 7 minutes. Immediately transfer to a large mixing bowl and let cool for 10 minutes.
02 - Whisk together light brown sugar, granulated sugar, and white miso paste in the cooled browned butter until smooth and fully incorporated.
03 - Add eggs and vanilla extract to the mixture and whisk until it becomes glossy and slightly thickened.
04 - In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and sea salt. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined.
05 - Gently fold in dark or semisweet chocolate chips or chunks evenly throughout the dough.
06 - Cover and refrigerate the dough for a minimum of 30 minutes, or up to overnight to improve flavor and texture.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Using a cookie scoop or spoon, form dough into 2-tablespoon balls and place them 2 inches apart on prepared baking sheets.
09 - Bake for 11 to 13 minutes until the edges turn golden and centers appear set but soft.
10 - Remove from oven and immediately sprinkle with flaky sea salt if desired. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like buttered caramel cookies had a sophisticated cousin—nutty, deep, and weirdly savory in the best way.
  • The white miso is invisible but makes everything taste richer, like you've been baking for years longer than you actually have.
  • They're crispy at the edges and chewy in the middle, which means you can bake them exactly how you want.
02 -
  • Watch your butter closely while browning—it goes from perfect to burnt in about thirty seconds, so swirl and pay attention or you'll have to start over.
  • Don't skip the chill time, even if you're impatient—thirty minutes minimum actually makes a difference in how they hold together and how much they spread in the oven.
  • The miso paste should be whisked in with the sugars while the butter is still warm, or it gets all clumpy and weird instead of dissolving into the dough.
03 -
  • If your miso paste is really thick, whisk it with a tiny bit of vanilla before adding it to the sugars and it'll incorporate like butter.
  • Don't use salted butter even if that's what you have—the salt will throw off the balance and you'll have cookies that taste one-dimensional.
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