Brown Butter Miso Chocolate Chunk Cookies
Can't Decide between Sweet or Savory?
Take your classic chocolate chip cookie and elevate it with nutty browned butter and the umami kick of white miso. This recipe is perfect for gifting, holiday baking, or when you just need a treat that isn’t only sweet—but a little salty too.
Adapted from Justine Doiron’s Burnt Miso (Brown Butter) Dark Chocolate Chip Cookies, I’ve added my own twist: a touch of honey, vanilla bean paste, and the use of Tony’s Chocolonely dark chocolate bars (thanks to my chocolate giving boyfriend!).
Ingredients
- 113 grams butter (1/2 cup)
- 2 tbsp white miso
- 100 grams brown sugar (spooned and packed; about 1/2 cup)
- 1 tbsp honey
- 2 tbsp milk of choice (I use almond)
- 1 large egg (room temperature)
- 50 grams white sugar (1/4 cup)
- 1 tbsp vanilla bean paste
- 175 grams flour (1 & 3/4 cup)
- 8 grams cornstarch (1 tbsp)
- 1 ½ tsp baking powder
- 113 grams dark chocolate, chopped (I used a mix of Tony’s bars and Trader Joe’s chocolate chips)
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Brown the butter and miso:
In a skillet over medium-low heat, melt the butter until it’s golden yellow. Add the miso and stir with a spatula until fully combined (no clumps!).
Continue to cook, stirring constantly, until the mixture starts to fizz slightly. When the butter-miso mix turns golden brown, remove from heat. Keep stirring as it deepens to a rich dark brown. Pour into a large mixing bowl and let cool slightly.
Whisk the wet ingredients:
Add the milk to the cooled butter-miso mixture, whisking until creamy and smooth.
Once cool enough, add the egg and beat well. Stir in the sugars and vanilla paste, mixing until smooth.
Combine the dry ingredients:
If your bowl is large enough, add the flour, cornstarch, and baking powder directly to the wet mixture. Mix until just combined. The dough will be sticky and wet but will firm up slightly as it rests.
Fold in the chocolate:
Chop your chocolate and gently fold it into the dough.
Shape and chill:
Scoop the dough into 40-50 gram balls (depending on your size preference) and refrigerate for 10 minutes while the oven preheats.
Bake:
Place dough balls on the prepared baking sheet and bake at 350°F for 9-11 minutes (12 minutes if you like a crunchier edge). The centers should still be gooey when you remove them from the oven—they’ll firm up as they cool.
Cool and serve:
Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack.
Iski Note
No need to add salt! The miso handles the seasoning perfectly.
For an extra gooey center, pull the cookies out at the 11-minute mark and let them finish cooking with residual heat.
These cookies pair wonderfully with a cold glass of almond milk or a hot cup of tea.
Storage: Keep them in an airtight container for up to 5 days (if they last that long!).
