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Brown Butter Miso Chocolate Chip Cookies

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These brown butter miso chocolate chip cookies are loaded with umami flavors. Both sweet and savory, they are oozing with dark chocolate.
  • Author: Delphine Fortin
  • 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!

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (180°C) and line 3 baking sheet with parchment paper.
  2. 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).
  3. Pour the brown butter into a measuring glass, add the miso paste and whisk until combined. Set aside to cool slightly.
  4. Whisk together flour, baking soda, baking powder and salt in a medium bowl. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool.

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