# 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)
# Step-by-Step:
01 - Melt butter in a medium saucepan over medium heat. Cook, swirling frequently, until it foams and develops a deep golden color with browned bits, approximately 5 to 7 minutes. Transfer immediately to a large mixing bowl and allow to cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into the cooled browned butter until the mixture is smooth and uniform.
03 - Add eggs and vanilla extract, whisking until the mixture is glossy and thickened slightly.
04 - In a separate bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients with a spatula until just combined.
05 - Fold in the chocolate chips or chunks evenly.
06 - Cover the dough and refrigerate 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 arrange on baking sheets 2 inches apart.
09 - Bake for 11 to 13 minutes until edges are golden and centers are set but still soft.
10 - Immediately sprinkle with flaky sea salt if desired. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
