Description
These Browned Butter Miso Chocolate Chip Cookies combine the nutty richness of browned butter with the umami depth of miso for a gourmet twist on the classic cookie.
Ingredients
Units
Scale
- 1 cup (227g) unsalted butter
- 2 tablespoons white miso paste
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips or chunks
Instructions
- In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the browned butter, miso paste, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla extract, whisking until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or chunks.
- Cover the dough and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough onto prepared sheets and bake for 10-12 minutes, until edges are golden but centers are still soft.
- Cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
Notes
- For deeper flavor, chill the dough overnight before baking.
- You can use dark or milk chocolate chips based on preference.
- Do not overbake for a chewy center.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
