Totally jumping on the bandwagon with these miso brown butter cookies – did you guys know you can even include miso in desserts? The taste is so subtle but really adds a ton of depth and flavor to the cookies, and pairs perfectly with the brown butter. You can find the white miso at a lot of grocery stores, but if you’re having trouble I recommend looking in your local Asian grocery store. Definitely an interesting twist on a classic dessert! Have you tried including miso in your cookies?
Brown Butter Miso Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour (225g)
- 3/4 cup unsalted butter (170g)
- 1/2 cup packed brown sugar (100g)
- 1/2 cup granulated sugar (100g)
- 1 1/2 cups rough chopped dark chocolate (250g)
- 1 large egg
- 2 tbsp sweet white miso1
- 1 tsp vanilla extract
- 1 tsp baking soda
- flaky salt
Instructions
- First you will need to brown the butter2. In a medium pot, melt the butter over medium-high heat. Once the butter is fully melted, stir often with a spatula. You should see the milk solids start to brown, and the butter will start giving off a deep nutty aroma. Be careful, once the browning starts it can quickly turn to burning! The whole thing should only take 4-5 minutes, depending on the temp of your stove. Once the butter is browned, remove from the heat and pour into the bowl of a stand mixer or some other heat-proof bowl and place in the fridge for 10 minutes.
- After the melted butter has cooled for 10 minutes, add the sweet white miso. Mix it around with a spatula a bit, just to break up the miso and make sure it's all covered in butter. Place the bowl back in the fridge for another 10 minutes, or until the mix is just a little warm to the touch.
- Remove the bowl from the fridge and using the paddle attachment on your stand mixer, cream the butter miso mix with both the brown and granulated sugars, until they're well combined. It should look something like wet sand when you're done.
- Add the egg and the vanilla extract and mix for 1-2 minutes. The mix will turn pale and smooth.
- Sift the flour into a small separate bowl before incorporating it in the sugar miso mix. With the mixer on slow, slowly add in the flour, followed by the baking soda. Scrape down the sides with a rubber spatula as necessary. Mix until just combined and homogenous.
- Add in most of the chocolate. I prefer to do this step by hand, folding it in with a rubber spatula. Reserve a few good chunks of chocolate to be placed on top of the cookies before baking.
- Line a baking sheet with parchment paper, and scoop 2-3 tbsp of dough per cookie onto the baking sheet. The recipe makes 14-16 cookies, so adjust the sizing with that in mind. Make sure you leave space for them to spread! Once the cookies are scooped out onto the baking sheet, take the reserved chocolate and place big chunks on top of each cookie. Place the tray in the fridge for at least 30 minutes, or up to overnight. If you do leave them overnight, make sure to cover them with plastic wrap or else they'll dry out too much.
- While the cookies are chilling, preheat the oven to 350°F. Once preheated, remove the tray from the fridge and place into the oven on the middle rack and back for 11-14 minutes. The cookies should turn nice and golden, with a slightly darker brown edge. When baked properly these cookies will still be soft and gooey on the inside. Once done, remove from the oven and immediately sprinkle liberally with some flaky salt to finish. Transfer to a wire rack and allow to cool for 15 minutes.
- Enjoy!
Notes
1. Sweet white miso can be hard to come by. If you can only find white miso, only use 1 1/2 tbsp, as regular white miso has a lot more sodium in it.
2. For browning the butter, I advise using a bot with a lighter colored bottom, such as an enameled Dutch oven. This will make it easier to see the butter browning in contrast against the light bottom of the pot.
