These brown butter miso chocolate chip cookies are loaded with umami flavors. Both sweet and savory, with a soft and chewy center and slightly crispy edges, these cookies are oozing with puddles of dark chocolate. This may become your new favorite chocolate chip cookie recipe!
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And just like that, these miso chocolate chip cookies became my new favorite cookie recipe. These umami flavors got me at first bite, creating this melting pot of flavors that’s hard to describe. Each bite is somehow sweet and bitter at the same time, with a rich, buttery, and almost fudgy texture.
Both the flavor and the texture will remind you of the brown butter tahini cookies, with just the right balance between sweet and salty, and the addition of the unique umami flavor brought by the miso. I’m obsessed!
Why you’ll love these miso chocolate chip cookies
- Amazing umami flavors, sweet, savory, and tangy ✔
- A perfectly soft texture in the center and slightly crispy edges ✔
- Puddles of dark chocolate in the center ✔
- A slightly nutty flavor brought by the brown butter ✔
- No chilling time needed (you can bake them right away) ✔
The 5 ingredients to pay attention to
Like for any other chocolate chip cookie recipe, you will need some all-purpose flour, baking powder, baking soda, salt, sugar and light brown sugar, butter, eggs, vanilla extract, and chocolate. But what really makes this chocolate chip cookie recipe so unique is the use of the following ingredients, as stated below:
- Miso paste (Shiro miso). Miso is a fermented paste adds a salty umami flavors to any dish. In these cookies, the ultra salty flavors from the miso paste cut out the sweetness of the cookies, creating a unique flavor that is somehow addictive.
- Brown butter. Using brown butter in cookies is the key to a perfect rich, buttery and nutty cookie. I promise it’s easy to make (see details below) and it will lift up the umami flavors of the cookies, making them just irresistible.
- Light brown sugar. It’s the key element to any moist and chewy cookie, don’t use any other substitute. I personally prefer light brown sugar in my cookies, but there is no harm in using dark brown sugar instead. The cookies will have more intense flavors and look darker.
- Dark chocolate. I recommend using high quality baking chocolate with 70% cocoa for this recipe. The bittersweet dark chocolate will somehow enhance the umami flavors brought by the miso paste in the cookies. Could you use chocolate chips instead? Absolutely, but you’ll have to give up on these large chocolate puddles.
- Sesame seeds. These are used for coating the raw cookie dough balls and are totally optional, but like for the tahini chocolate chip cookies, they pair perfectly with the salty miso paste, and add a crispy texture that makes each bite just incredible.
How to make miso chocolate chip cookies?
Note that this recipe can be done by hand with a minimal equipment (a whisk and a rubber spatula). You don’t even need a hand mixer to make these miso chocolate chip cookies!
- Spoon out the miso paste (don’t use too much, it’s very salty).
- Then, make the brown butter, by following the recipe instructions in the recipe card carefully. Be reassured, it’s really easy to make brown butter. The only thing you need to pay attention to is the appearance of the foamy brown color and nutty smell. Once the brown butter is ready, mix it with the white miso paste in a measuring cup and let cool for a few minutes before using.
- Meanwhile, whisk all the dry ingredients (minus the chocolate) in a mixing bowl.
- Then mix the wet ingredients, starting with mixing both sugars with the cooled miso brown butter, then the egg and the yolk, and the vanilla extract.
- Pour the dry ingredients to the wet ingredients, then add the chopped chocolate.
- Scoop out the cookie dough and shape into balls, then coat each cookie ball with sesame seeds (or bake the cookies without the sesame seeds if desired).
- Add extra chocolate on top, and bake right away!
How to store miso chocolate chip cookies?
I find these cookies best eaten the same day, and ideally when they’re still lukewarm and oozing with these warm chocolate puddles on top. It’s when you have the maximum of flavors and the perfect soft texture. That being said, you can store these cookies in an air tight container at room temperature for up to 5 days. You can also freeze the cookie dough in ziploc bags, then bake the cookie dough, frozen, following the recipe instructions (you may need to bake them slightly longer).
What to do with miso leftovers?
When you open a jar of white miso paste for a recipe, you often find yourself with some leftovers. Find below a few miso recipe ideas, loaded with umami flavors:
Other chocolate chip cookies to try
I have over 40 cookie recipes on the website from you to choose. Find below some of my favorite ones, using chocolate chips!
- Brown Butter Walnut Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
- Best Ever Double Chocolate Chip Cookies
- Hazelnut Chocolate Chunk Cookies
- Crunchy Chocolate Chip Oatmeal Cookies
Brown Butter Miso Chocolate Chip Cookies
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 16 cookies 1x
- Category: Cookies
These brown butter miso chocolate chip cookies are loaded with umami flavors. Both sweet and savory, with a soft and chewy center and slightly crispy edges, these cookies are oozing with puddles of dark chocolate. This may become your new favorite chocolate chip cookie recipe!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 cup (220g) unsalted butter
- 2 Tablespoons white miso paste (shiro miso)
- 1 cup (200g) granulated sugar
- 1 cup (180g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 yolk
- 2 ½ cup (300g) all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces (220g) dark chocolate at 70% cocoa, chopped
- ¼ cup (33g) white sesame seeds
Instructions
- Preheat your oven to 350°F (180°C) and line 3 baking sheet with parchment paper.
- Melt the butter in a small saucepan over medium-low heat. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes).
- Pour the brown butter into a measuring glass, add the miso paste and whisk until combined. Set aside to cool slightly.
- Whisk together flour, baking soda, baking powder and salt in a medium bowl. Set aside.
- In a large mixing bowl, add the sugar, brown sugar, and cooled miso brown butter. Whisk to combine. Add in the egg, the yolk and vanilla and whisk vigorously until the mixture turns pale and creamy.
- Pour in the dry ingredients and stir with a rubber spatula until combined. Fold in the chopped chocolate, reserving about ¼ cup of chopped chocolate for later.
- Scoop out the cookie dough using a 2 Tablespoon ice cream scoop. Place the white sesame seeds in a bowl, and dip each cookie ball into the sesame seed until coated. Place the cookies on the prepared baking sheet, and gently press the extra chocolate on top of the cookie dough balls, this this will create those puddles of chocolate when baking.
- Bake the cookies 4 at a time for 10-12 minutes, or until the edges are a light golden brown and the centers look barely underdone.
- Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool.
Did you make this recipe?
Lastly, if you make this Brown Butter Miso Chocolate Chip Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
