Miso Brown Butter Cookies (Printer-friendly)

Nutty, caramelized brown butter melds with savory miso and chocolate in these chewy treats.

# 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)

# Steps:

01 - Melt unsalted butter in a medium saucepan over medium heat, swirling frequently. Cook until it foams and develops a deep golden color with browned bits, approximately 5 to 7 minutes. Transfer immediately into a large mixing bowl and allow to cool for 10 minutes.
02 - Add light brown sugar, granulated sugar, and white miso paste into the cooled browned butter. Whisk until smooth and fully incorporated.
03 - Whisk in eggs and vanilla extract until the mixture becomes glossy and slightly thickened.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and fine sea salt.
05 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula until just combined, avoiding overmixing.
06 - Fold in dark or semisweet chocolate chips or chunks evenly throughout the dough.
07 - Cover the dough and refrigerate for a minimum of 30 minutes, or up to overnight to enhance flavor and texture.
08 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Scoop the dough into 2-tablespoon balls and arrange them 2 inches apart on the prepared baking sheets.
10 - Bake for 11 to 13 minutes, or until the edges turn golden and the centers are set but still soft.
11 - Immediately sprinkle baked cookies with flaky sea salt if desired. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Top Tips:

01 -
  • The brown butter gives you that toasted, almost caramelized flavor without needing to toast anything extra.
  • White miso adds a savory whisper that makes people ask what your secret ingredient is, and you can smile mysteriously.
  • They're crispy at the edges but still chewy in the center, which is honestly the cookie goldmine everyone's chasing.
02 -
  • Browning butter is non-negotiable—don't skip it or use browned butter powder, because those golden solids are where the entire flavor profile lives.
  • White miso is specific for a reason; red or darker miso will overpower the cookies with saltiness and make them taste aggressive instead of sophisticated.
  • Chill your dough, even if you're impatient—room-temperature dough spreads too much and bakes unevenly, leaving you with thin, crispy cookies when you wanted chewy centers.
03 -
  • Save the browned butter solids from the bottom of the pan—they're the most flavorful part, and spreading them through the dough creates extra richness and nuttiness.
  • A cookie scoop ensures every cookie is the same size, which means they bake evenly and look intentional on the plate instead of accidentally rustic.
  • Flaky sea salt is the finishing touch that makes people think you know what you're doing—it adds a crunch and sophistication that regular salt can't deliver.
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