Save The first time I saw someone miso in a cookie dough I thought they had completely lost their mind Then I tasted one and realized I was the crazy one for not trying it sooner The salty fermented paste does something magical to brown butter creating these deep caramel notes that make you close your eyes and pause mid bite
I made these for a dinner party last fall and watched my friend Sarah take one bite eyes go wide and immediately ask for the recipe She doesnt even like dessert That was the moment I knew these cookies were something special
Ingredients
- Unsalted butter: Browning this transforms it into liquid gold with nutty caramel notes that are the backbone of these cookies
- Light brown sugar: The molasses content adds moisture and creates those irresistible chewy edges
- White miso paste: This is the secret weapon that adds umami and enhances all the other flavors without tasting obviously salty
- All purpose flour: Provides the structure while still letting the cookies spread into perfect crinkly rounds
- Dark chocolate chunks: The bitterness balances the sweet dough and miso beautifully
Instructions
- Brown your butter like you mean it:
- Melt the butter in a medium saucepan over medium heat swirling constantly until it foams hisses and turns golden brown with those irresistible brown bits at the bottom about 5 to 7 minutes Pour it into a large bowl and let it cool for 10 minutes
- Whisk in the sugars and miso:
- Add both sugars and the miso paste to the warm browned butter whisking until completely smooth and no lumps remain
- Add the eggs and vanilla:
- Crack in the eggs and pour in the vanilla whisking until the mixture looks glossy and slightly thickened
- Combine the dry ingredients:
- In a separate bowl whisk together the flour baking soda baking powder and salt until well combined
- Mix the dough:
- Gradually fold the dry ingredients into the wet mixture using a spatula mixing just until no flour streaks remain then fold in the chocolate chunks
- Chill the dough:
- Cover the bowl and refrigerate for at least 30 minutes though overnight is even better for developing flavor
- Preheat and prep:
- Heat your oven to 350°F 175°C and line two baking sheets with parchment paper
- Scoop and bake:
- Roll the dough into 2 tablespoon balls and place them 2 inches apart on the prepared sheets Bake for 11 to 13 minutes until edges are golden and centers look slightly underdone
- Finish and cool:
- Remove from oven immediately sprinkle with flaky sea salt if using and let cool on the baking sheets for 5 minutes before transferring to a wire rack
Save These have become my go to cookie for almost every occasion now There is something about that salty sweet combo that makes people pause and ask whats in them
The Magic of Brown Butter
Browning butter is worth every second of effort Those milk solids at the bottom of the pan turn into tiny flavor bombs giving the cookies this incredible nutty richness that you just cannot get from regular melted butter
Finding the Right Miso
White miso shiro miso is fermented for a shorter time so it is milder and slightly sweeter than red miso Look for it in the refrigerated section of Asian markets or well stocked grocery stores near the tofu
Get the Most From Your Dough
These cookies actually improve with a longer rest in the fridge The flour hydrates the flavors deepen and you get those gorgeous crinkly tops that bakery cookies always seem to have
- Scoop the entire batch into balls and freeze them on a baking sheet then store in a bag for fresh baked cookies anytime
- Room temperature ingredients incorporate better so pull your eggs out about 30 minutes before you start baking
- Let the baked cookies cool completely before storing them in an airtight container
Save Hope these cookies become as loved in your kitchen as they are in mine Happy baking
Recipe FAQs
- → What does white miso add to these cookies?
White miso brings a subtle savory and sweet depth, enhancing the cookie's flavor complexity without overpowering the sweetness.
- → Why is the butter browned before mixing?
Browned butter offers a nutty, caramel-like richness that deepens the flavor and aroma, giving the cookies a distinctive taste.
- → Is chilling the dough necessary?
Chilling firms the dough, allowing flavors to meld and helping the cookies maintain shape with a tender texture upon baking.
- → Can I substitute the chocolate chips with something else?
Yes, milk chocolate or chopped toasted nuts work well as alternatives, adding different textures and flavor notes.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 11–13 minutes until edges turn golden and centers set for a perfect balance of crisp and chew.