Miso Brown Butter Cookies (Printable version)

Rich nutty cookies with caramelized brown butter and sweet-savory depth from white miso.

# What you need:

→ Dairy

01 - 1 cup unsalted butter

→ Wet Ingredients

02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
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
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
12 - Flaky sea salt, for sprinkling (optional)

# How to Make It:

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

# Expert Advice:

01 -
  • The savory depth of miso makes these taste impossibly complex without tasting weird.
  • Brown butter gives you that restaurant-quality nuttiness that feels like you spent way more effort than you actually did.
  • One batch disappears faster than you'd think, and people will ask for the recipe with genuine surprise when you tell them the secret ingredient.
02 -
  • Brown butter solidifies as it cools, so make sure it's cooled but still soft when you mix it with sugar, or you'll have lumps that won't incorporate.
  • Do not skip the chilling step—it's what keeps these cookies from spreading into thin wafers and allows the miso flavor to mature.
  • When you pull them from the oven, they should look slightly underbaked; they'll continue cooking on the hot pan and end up perfectly chewy.
03 -
  • Grinding a tiny pinch of sea salt into your sugar before adding it helps distribute the salt evenly throughout the dough.
  • If you're nervous about the miso, start by adding just 2 tablespoons and tasting the dough—you can always add the extra tablespoon if you want more depth.
Return