# What You’ll Need:
→ Dairy
01 - 1 cup unsalted butter (227 g)
→ Wet Ingredients
02 - 1 cup packed light brown sugar (200 g)
03 - ½ 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 - 2¼ cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - ½ teaspoon baking powder
10 - ½ teaspoon fine sea salt
→ Mix-ins & Toppings
11 - 1¼ cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)
# Step-by-Step Guide:
01 - Melt unsalted butter in a medium saucepan over medium heat, swirling frequently until it foams and turns golden brown with browned bits forming, about 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 browned butter until smooth and well combined.
03 - Whisk in eggs and vanilla extract until the mixture becomes glossy and slightly thickened.
04 - In a separate bowl, mix all-purpose flour, baking soda, baking powder, and sea salt. Gradually fold into the wet mixture using a spatula until just combined.
05 - Fold dark or semisweet chocolate chips or chunks into the dough evenly.
06 - Cover and refrigerate the dough for a minimum of 30 minutes, or up to overnight for enhanced flavor and texture.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon portions and place on baking sheets 2 inches apart.
09 - Bake for 11 to 13 minutes until edges are golden and centers are set.
10 - Remove from oven, sprinkle with flaky sea salt if desired, cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
