Miso Brown Butter Cookies (Printer-Friendly)

Nutty brown butter and subtle white miso combine for a flavorful baked treat with chocolate chips.

# What You Need:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup light brown sugar, packed (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt

→ Mix-ins & Toppings

11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)

# Steps:

01 - Melt butter in a medium saucepan over medium heat, swirling often until it foams and develops brown bits, about 5 to 7 minutes. Transfer immediately to a large bowl and cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into cooled browned butter until smooth and well combined.
03 - Whisk in eggs and vanilla extract until mixture is glossy and slightly thickened.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually fold dry ingredients into wet mixture with a spatula until just combined.
05 - Fold chocolate chips or chunks into the dough evenly.
06 - Cover dough and refrigerate for at least 30 minutes or up to overnight for enhanced flavor and texture.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls and space 2 inches apart on prepared baking sheets.
09 - Bake for 11 to 13 minutes until edges are golden and centers are just set.
10 - Remove from oven, sprinkle with flaky sea salt if desired, cool on sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The brown butter does something magical—it tastes like caramel even without extra caramelization, and that deep nuttiness is addictive.
  • White miso adds a savory depth that makes these taste sophisticated without being obvious about it, so people will keep coming back for more without knowing why.
  • They're chewy in the middle with crispy edges, and somehow feel fancy enough to gift but casual enough to eat straight from the cooling rack.
02 -
  • Brown butter can burn faster than you expect, so pay attention to the color and smell—once it smells nutty and rich, it's done, and another 30 seconds might ruin it.
  • Chilling the dough really does matter here; it prevents over-spreading and gives you a chewier, more flavorful cookie in the end.
  • White miso is the key difference from regular brown butter cookies—red miso is too intense and regular miso is too salty, so stick with white unless you like surprises.
03 -
  • Save the browned butter solids from the bottom of your pan—some people strain them out, but I fold them back into the dough for extra nuttiness and a slightly grainier texture.
  • Keep your miso in the fridge and scoop what you need cold, then let it come to room temperature before mixing, so it incorporates smoothly without lumps.
Return