Pin it I stumbled on these cookies during a late-night social media scroll, skeptical about the whole miso-in-desserts trend. One bite changed everything. The salty-sweet complexity hit me like a flavor revelation I never knew I needed. Now they are the first cookies to disappear at every gathering.
My sister called me mid-bake demanding the recipe after smelling them through the phone. Those brown butter notes carry farther than you would expect. I have made three batches this month alone.
Ingredients
- 1 cup (227 g) unsalted butter: Browning this transforms ordinary cookies into something extraordinary with nutty caramel notes
- 1 cup (200 g) light brown sugar packed: Provides moisture and deep caramel flavor that complements the miso perfectly
- 1/2 cup (100 g) granulated sugar: Creates crisp edges while keeping centers tender
- 2 large eggs room temperature: Room temp eggs incorporate better for consistent texture
- 2 teaspoons vanilla extract: Do not skimp here, it balances the savory miso beautifully
- 3 tablespoons white miso paste: The secret ingredient that adds umami depth and enhances all the other flavors
- 2 1/4 cups (280 g) all-purpose flour: Provides structure without making cookies too dense
- 1 teaspoon baking soda: Helps achieve those perfect crackly tops and spread
- 1/2 teaspoon baking powder: Ensures nice lift for a chewy texture
- 1/2 teaspoon fine sea salt: Intensifies sweetness and highlights the miso
- 1 1/4 cups (210 g) dark or semisweet chocolate chips or chunks: Dark chocolate stands up to the bold miso flavor best
- Flaky sea salt for sprinkling optional: Adds a gorgeous finish and extra pop of saltness
Instructions
- Brown the butter to golden perfection:
- Melt butter in a medium saucepan over medium heat, swirling often until it foams, turns deep golden, and develops brown bits at the bottom, about 5 to 7 minutes, then transfer immediately to a large bowl to cool for 10 minutes.
- Whisk in the sugars and miso:
- Add the brown sugar, granulated sugar, and miso paste to the warm browned butter, whisking until completely smooth and well combined.
- Add eggs and vanilla:
- Whisk in the eggs and vanilla extract until the mixture looks glossy and slightly thickened.
- Combine the dry ingredients:
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt until evenly distributed.
- Fold everything together:
- Gradually fold the dry ingredients into the wet mixture with a spatula until just combined, then gently fold in the chocolate chips.
- Chill for perfect texture:
- Cover the dough and refrigerate for at least 30 minutes, though overnight is even better for flavor development.
- Prep for baking:
- Preheat your oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper.
- Scoop and space:
- Form the dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
- Bake until golden:
- Bake for 11 to 13 minutes until edges are lightly golden and centers look just set.
- Finish with salt:
- Sprinkle flaky sea salt immediately if using, then cool on the baking sheets for 5 minutes before transferring to a wire rack.
Pin it These cookies have become my go-to hostess gift because people always ask for the recipe. There is something magical about that first bite when the miso hits your tongue.
Make Them Yours
Swap milk chocolate chunks for a sweeter profile or add chopped toasted walnuts for extra crunch. The base recipe is incredibly forgiving.
Storage Secrets
These stay beautifully soft for days in an airtight container at room temperature. You can also freeze scooped dough balls to bake fresh anytime.
Serving Ideas
Warm them slightly before serving for maximum gooey chocolate factor. They pair surprisingly well with green tea or an evening espresso.
- Dunk briefly in milk for nostalgia overload
- Crumble over vanilla ice cream for an instant sundae
- Serve alongside fresh berries to cut the richness
Pin it Happy baking, and may your kitchen always smell like brown butter.
Recipe FAQs
- → What does brown butter add to the cookies?
Brown butter gives a deep, nutty flavor and a caramel-like aroma that enriches the overall taste of the cookies.
- → Why is white miso used in the dough?
White miso contributes a subtle savory-sweet depth, balancing the sugars and enhancing the cookie's complexity.
- → Can I substitute the chocolate chips?
Yes, dark, semisweet, or milk chocolate chips work well; toasted nuts can also be added for extra texture.
- → Why chill the dough before baking?
Chilling firms the dough, intensifies flavors, and improves texture, resulting in chewier cookies with better shape.
- → What type of salt is best for sprinkling?
Flaky sea salt is ideal for sprinkling as it adds a delicate crunch and enhances the sweet-savory contrast.