Pin It I stumbled on these cookies during a rainy weekend baking binge when I wanted something different from the usual chocolate chip. The miso sat in my fridge for months, mostly for soup, until a late night recipe scroll convinced me to try it in cookies.
My roommate walked in mid batch looking completely confused by the smell of caramelized butter mixing with miso. Two cookies later she was grabbing a fork to scrape the brown bits from the butter pan.
Ingredients
- Unsalted butter: Browning transforms this into liquid gold with toffee notes that elevate the entire cookie
- Light brown sugar: Adds moisture and deep caramel flavor that pairs perfectly with the miso
- Granulated sugar: Creates crisp edges while keeping centers chewy
- Eggs: Room temperature eggs incorporate better and help achieve that perfect texture
- Vanilla extract: Dont skimp here because it bridges the sweet and savory elements
- White miso paste: The secret ingredient that adds umami richness and makes these cookies unforgettable
- All purpose flour: Provides structure without making the cookies too dense
- Baking soda: Helps the cookies spread and develop those wonderfully crackly tops
- Baking powder: Gives a subtle lift for edges that crisp beautifully
- Fine sea salt: Enhances all the flavors and balances the sweetness
- Dark chocolate chunks: Bittersweet chocolate stands up to the bold miso flavor
- Flaky sea salt: Optional finishing touch that makes these cookies absolutely gorgeous
Instructions
- Brown the butter:
- Melt butter in a medium saucepan over medium heat, swirling often until it foams and turns deep golden with brown bits forming at the bottom. This takes about 5 to 7 minutes and smells incredible.
- Whisk in sugars and miso:
- Transfer the browned butter to a large mixing bowl and let it cool for 10 minutes. Whisk in brown sugar, granulated sugar, and miso paste until everything is smooth and well combined.
- Add eggs and vanilla:
- Add the eggs and vanilla extract then whisk until the mixture looks glossy and slightly thickened.
- Combine dry ingredients:
- In a separate bowl mix together flour, baking soda, baking powder, and salt until evenly distributed.
- Mix the dough:
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
- Fold in chocolate:
- Gently fold in the chocolate chips or chunks until evenly distributed throughout the dough.
- Chill the dough:
- Cover the bowl and refrigerate for at least 30 minutes. Overnight chilling develops even deeper flavor.
- Prep for baking:
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough:
- Use a cookie scoop to form dough into 2 tablespoon balls and place them 2 inches apart on the prepared sheets.
- Bake to perfection:
- Bake for 11 to 13 minutes until edges are golden and centers are just set.
- Finish and cool:
- Remove from oven and immediately sprinkle with flaky sea salt. Cool on baking sheets for 5 minutes then transfer to a wire rack.
Pin It These became my go to host gift after I brought them to a dinner party and the host literally chased me down for the recipe before I even left the driveway.
Making Them Ahead
Scoop the dough balls and freeze them on a baking sheet before transferring to a freezer bag. Bake straight from frozen adding 1 to 2 minutes to the baking time for fresh cookies anytime.
Getting The Right Texture
Watch the edges closely because they should be golden brown while the centers still look slightly underbaked. They continue cooking on the hot baking sheet which creates that perfect chewy center.
Customizing Your Batch
The base dough is incredibly forgiving and welcomes all kinds of experimentation.
- Swap milk chocolate for a sweeter more nostalgic cookie
- Add chopped toasted walnuts for extra crunch and nutty flavor
- Dip half the baked cookie in dark chocolate for a stunning presentation
Pin It These miso brown butter cookies have converted plenty of skeptics who could not imagine soybean paste in dessert.
Recipe FAQs
- → What role does brown butter play in these cookies?
Brown butter adds a rich, nutty depth by caramelizing milk solids, enhancing the overall flavor complexity.
- → Why is white miso used in this dough?
White miso introduces a subtle savory-sweet umami note that balances the cookie's sweetness perfectly.
- → What’s the benefit of chilling the dough?
Chilling firms the dough, improving texture and intensifying flavor development during baking.
- → Can I substitute the chocolate chips?
Yes, milk chocolate or toasted nuts can be swapped in to customize flavor and texture.
- → How should I store these cookies?
Store in an airtight container at room temperature to maintain freshness for several days.