Brown Butter Miso Chocolate Chip Cookies Recipe
Brown butter miso chocolate chip cookies are a gourmet twist on the classic favorite. Nutty browned butter pairs with savory white miso paste to create an irresistible depth of flavor, while rich chocolate chips add sweetness. Chewy in the center with crisp edges, these cookies strike the perfect balance of sweet, salty, and umami goodness.
Ingredients List
– 1 cup unsalted butter
– 2 tablespoons white miso paste
– 1 cup brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 2 cups semisweet or dark chocolate chips
– Flaky sea salt for topping (optional)
Step-by-Step Instructions
Step 1: In a saucepan, melt butter over medium heat, cooking until golden brown with a nutty aroma. Let cool slightly.
Step 2: In a large mixing bowl, whisk together browned butter, miso paste, brown sugar, and granulated sugar until smooth.
Step 3: Add eggs one at a time, then mix in vanilla extract.
Step 4: Stir in flour, baking soda, baking powder, and salt until just combined.
Step 5: Fold in chocolate chips and chill the dough for 30 minutes.
Step 6: Scoop dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are soft.
Step 7: Sprinkle with flaky sea salt before cooling and serving.
Cook Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 57 minutes
Servings
Makes about 24 cookies
Nutritional Information (approx. per cookie)
Calories: 210
Carbs: 26g
Protein: 3g
Fat: 11g
Storage Instructions
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Freeze dough balls for up to 2 months, baking from frozen with 1–2 extra minutes.
Pairings/Suggestions
Enjoy with a glass of cold milk, hot coffee, or matcha latte. These cookies also pair wonderfully with vanilla ice cream for a decadent dessert.
Seasonal Relevance
Perfect for holiday cookie swaps, cozy winter baking, or whenever you crave a sweet-salty treat with a unique twist.
Conclusion
Brown butter miso chocolate chip cookies combine nutty, caramel-like notes of browned butter with the savory depth of miso, creating a cookie like no other. Soft, chewy, and packed with melty chocolate, they’re a bakery-style treat you’ll want to bake again and again.
Brown Butter Miso Chocolate Chip Cookies Recipe
24
servings15
minutes12
minutes210
kcalThese Brown Butter Miso Chocolate Chip Cookies bring a unique twist to a classic treat.
Ingredients
– 1 cup unsalted butter
– 2 tablespoons white miso paste
– 1 cup brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 2 cups semisweet or dark chocolate chips
– Flaky sea salt for topping (optional)
Directions
- In a saucepan, melt butter over medium heat, cooking until golden brown with a nutty aroma. Let cool slightly.
- In a large mixing bowl, whisk together browned butter, miso paste, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla extract.
- Stir in flour, baking soda, baking powder, and salt until just combined.
- Fold in chocolate chips and chill the dough for 30 minutes.
- Scoop dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are soft.
- Sprinkle with flaky sea salt before cooling and serving.
Recipe Video
Notes
- Rich, nutty brown butter blends perfectly with miso for a deep, savory-sweet cookie flavor.
The chilled dough helps achieve chewy centers with slightly crisp edges.
A sprinkle of flaky sea salt enhances the chocolate and balances the sweetness.
FAQs
Q1: Can I use dark miso instead of white miso?
White miso is recommended for a milder flavor, but dark miso will give a stronger, saltier taste. Adjust sugar slightly if using.
Q2: Do I have to chill the dough?
Yes, chilling helps the dough firm up, prevents excessive spreading, and enhances flavor.
Q3: Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free all-purpose flour blend. The texture may vary slightly but they’ll still taste amazing.
