Miso Brown Butter Cookies (Print Version)

Nutty brown butter and white miso blend for a rich, savory-sweet baked treat.

# Components:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup packed light brown sugar (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)

# Directions:

01 - Melt butter in a medium saucepan over medium heat, swirling frequently until it foams and reaches a deep golden color with browned solids, 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 the cooled butter until smooth and fully integrated.
03 - Add eggs and vanilla extract to the mixture, whisking until glossy and slightly thickened.
04 - In a separate bowl, mix flour, baking soda, baking powder, and salt. Fold the dry ingredients gradually into the wet ingredients using a spatula until just combined.
05 - Fold in chocolate chips or chunks evenly throughout the dough.
06 - Cover and refrigerate the dough for at least 30 minutes or up to overnight to enhance 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 them 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes until edges turn golden and centers are set.
10 - Remove from oven, sprinkle with flaky sea salt if using, cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The brown butter gives you that deep, toasted richness that tastes like you spent hours on these cookies when you really didn't.
  • White miso adds an almost salty-sweet complexity that makes people ask what your secret ingredient is.
  • They're crispy at the edges and chewy in the center, which somehow feels like the cookie gods finally answered my prayers.
02 -
  • The miso paste can clump if you try to dissolve it in cold ingredients, so always whisk it into the warm brown butter first.
  • Underbaking is your friend here, pull them out when the centers still look soft because they'll continue cooking on the hot pan.
  • Room temperature eggs are non-negotiable if you want that glossy, well-emulsified batter that makes tender cookies.
03 -
  • Save those brown butter solids at the bottom of the pan, they're concentrated flavor bombs and you can drizzle them over the dough before chilling for extra nuttiness.
  • If your kitchen is warm, chill your dough a bit longer so the cookies don't spread into pancakes while baking.
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