Indulgent Brown Butter Miso Chocolate Chip Cookies You'll Love
Experience a unique twist on cookies with Brown Butter Miso Chocolate Chip Cookies combining nutty brown butter and umami-rich miso.
Equipment
- Saucepan
- Mixing bowl
- Whisk
- Baking Sheets
- Parchment paper
Ingredients
For the Dough
- 1 cup Butter Use vegan butter for a dairy-free version.
- 1 tablespoon Miso Paste Use tahini or chickpea miso for a milder taste.
- 3/4 cup Brown Sugar Coconut sugar can be used for a richer flavor.
- 1/4 cup Granulated Sugar
- 1 large Eggs Beaten until pale.
- 2 cups All-Purpose Flour Use a gluten-free blend if needed.
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
For the Mix-Ins
- 1 cup Dark Chocolate Chunks Substitute with semi-sweet or milk chocolate if desired.
- 1/2 cup Toffee Bits Substitute with chopped caramel or butterscotch chips if desired.
Instructions
Making the Cookies
- In a saucepan over medium heat, melt the butter while stirring frequently until it turns a golden brown and emits a nutty aroma, about 5-7 minutes. Let it cool slightly.
- In a mixing bowl, blend the browned butter, miso paste, brown sugar, and granulated sugar. Cream everything together until smooth and creamy.
- Incorporate the eggs one at a time, beating well after each addition until fully mixed.
- In another bowl, whisk together the flour, baking soda, and salt until well combined.
- Gradually fold the dry mixture into the wet mixture, stirring until just combined. Fold in the dark chocolate chunks and toffee bits until evenly distributed.
- For a thicker cookie, refrigerate the dough for 30 minutes.
- Preheat your oven to 350°F (175°C). Scoop dough onto lined baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Optional: Serve with a sprinkle of sea salt for an added flavor boost.
Notes
Chill the dough for thickness and watch the baking time for chewy centers.