Pin This The first time I browned butter for cookies, I stood over the stove watching it like a hawk, convinced I would burn it. The smell that filled my kitchen—nutty, toasty, impossibly rich—made me realize why people bother with this extra step. Then came the miso. I had it leftover from a soup recipe, something about umami and fermentation, and a voice in the back of my head said, what if? That first batch disappeared in under twenty minutes.
I brought these to a dinner party where the host admitted she was skeptical about the miso. She took one bite, mid-conversation, and stopped talking. Later, I found three crumpled napkins with chocolate fingerprints next to the empty platter. Sometimes the most unexpected ingredients become the ones people ask for most.
Ingredients
- Unsalted butter: Browning it creates those toasted milk solids that taste like caramelized nuts, so start with good quality butter
- Light brown sugar and granulated sugar: The combination gives you chewy centers and crisp edges, exactly what you want in a cookie
- Eggs: Room temperature eggs incorporate better into the dough, giving you a more consistent texture
- Vanilla extract: Do not skip this—it bridges the gap between the sweet sugar and salty miso
- White miso paste: This is the secret ingredient that adds depth and saltiness without overpowering the chocolate
- All-purpose flour: Standard flour works perfectly here, no need for bread flour or anything fancy
- Baking soda and baking powder: Together they give the cookies just the right amount of spread and lift
- Fine sea salt: A little salt in the dough makes the chocolate taste more intense
- Dark or semisweet chocolate: The bittersweet chocolate holds up against the rich, salty-sweet dough
- Flaky sea salt: Optional, but finishing with flaky salt adds texture and makes these feel bakery-worthy
Instructions
- Brown the butter:
- Melt the butter in a medium saucepan over medium heat, swirling often until it foams and turns deep golden with brown bits forming at the bottom, about 5–7 minutes. Transfer immediately to a large mixing bowl and let cool for 10 minutes so it does not cook the eggs when you add them.
- Whisk in the sugars and miso:
- Add the brown sugar, granulated sugar, and miso paste to the browned butter, whisking until smooth and well combined. The mixture should look glossy and slightly thickened.
- Add the eggs and vanilla:
- Whisk in the eggs and vanilla extract until the mixture is glossy and smooth. This step is worth doing thoroughly—good aeration here makes for a better texture.
- Mix the dry ingredients:
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Fold in the chocolate:
- Add the chocolate chips or chunks and fold them in by hand until evenly distributed.
- Chill the dough:
- Cover the bowl and refrigerate for at least 30 minutes, or overnight for the best flavor and texture. Chilled dough bakes into thicker, chewier cookies.
- Preheat the oven:
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough:
- Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the prepared sheets.
- Bake until golden:
- Bake for 11–13 minutes, until the edges are golden and the centers are just set. They will look slightly underbaked but will firm up as they cool.
- Cool and finish:
- Remove from the oven and immediately sprinkle with flaky sea salt if using. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Pin This These cookies have become my go-to when I need to bring something to a gathering. The recipe doubles easily and the dough freezes beautifully, which means I can bake fresh cookies in under fifteen minutes when someone unexpectedly stops by.
The Secret to the Perfect Miso Balance
White miso is fermented soybean paste, but do not let that scare you—it is mild, slightly sweet, and deeply salty. Using more than the recipe calls for can make the cookies taste savory, but the right amount just amplifies the caramel and chocolate flavors. If you only have red miso, use half the amount since it is stronger and more intense.
How to Tell When Brown Butter Is Ready
Listen closely and you will hear the butter stop sizzling loudly—that means the water has evaporated. Watch for the milk solids at the bottom to turn from pale yellow to golden brown and smell nutty. The moment you see brown bits, pull it off the heat. The butter will continue to cook in the hot pan, so pour it into your mixing bowl immediately to stop the cooking.
Make-Ahead and Storage Tips
The dough keeps in the refrigerator for up to three days or in the freezer for up to three months. If freezing, scoop the dough balls first and freeze them on a baking sheet before transferring to a bag. Bake frozen dough balls for an extra minute or two—no need to thaw.
- For extra nuttiness, scrape all the browned butter solids from the pan into the dough
- If the dough is too firm to scoop after chilling, let it sit at room temperature for ten minutes
- These cookies are best within two days but can be stored in an airtight container for up to five days
Pin This There is something deeply satisfying about a cookie that surprises people. The miso does not shout its presence—it just makes everything taste more like itself.
Recipe FAQs
- → What does brown butter add to these cookies?
Brown butter imparts a nutty, caramel-like richness, enhancing the overall flavor and giving the cookies a deeper, toasted aroma.
- → How does white miso affect the taste?
White miso introduces a subtle savory and sweet complexity that balances the sweetness and enriches the cookie’s flavor profile.
- → Why is it important to chill the dough?
Chilling firm ups the dough for easier handling and allows flavors to meld, resulting in improved texture and taste.
- → Can I switch chocolate types in this mix?
Yes, milk chocolate or chopped toasted nuts can be used as alternatives to dark or semisweet chocolate for varied flavors and textures.
- → What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to several days or freeze for longer freshness.