Folks, your wish is my command: the recipe for my miso brown butter cookies is here! I made them for myself last week because I really felt like eating cookie dough but then everyone was all like “gimme the recipe for these cookies!” and I was all like “I’m not a baker but I live to please!” so anyways, here we are.
I know you wanna skip to the good stuff but give me about 3 seconds to wax poetic about how I think miso + brown butter are the ultimate dynamic duo:
I mean, that’s kind of it. They just are. Miso packs hella umami and depth of flavor, while brown butter is nutty and sweet. They taste wonderful together. Also, using brown butter instead of regular butter gives the cookies this awesome chewy texture. Why, you might ask? I have no idea, I’m not a baker! I’ll look it up one day.
Enjoy :)
WHAT YOU NEED
2 cups flour
2 sticks (1 cup) unsalted butter
1 tsp baking soda
1 bag (10-12 oz) dark chocolate baking chips
3/4 cup packed dark brown sugar
1/4 cup turbinado sugar (or regular white sugar)
2 large eggs
2 tsp vanilla extract
2 tbsp white miso
Flaky salt
WHAT YOU DO
Preheat your oven to 375 degrees F.
Brown 2 sticks of butter by heating over medium heat, whisking occasionally, for about 5-7 minutes. The butter will foam and then brown. The science of what’s happening is really quite simple: when the butter is heated, the milk solids and butterfat separate. The milk solids stick to the bottom of the pan where they cook, aka brown. That’s why it’s important to use a whisk or a wooden spoon to stir: you are lifting the browned bits from the bottom of the pan.
Transfer the browned butter to your mixing bowl and allow it to cool for 10 minutes. Add eggs, sugar, and vanilla extract. Whisk together for 2 minutes using your stand mixer or hand-held mixer, then add miso. Continue mixing until the miso is well-incorporated.
Add flour + baking soda slowly. Once the dough forms, add almost all your dark chocolate baking chips (I really love the Ghirardelli 60% dark chocolate baking chips - find them via my Amazon storefront). I like to reserve some to use at my discretion - you’ll see what I mean in a sec.
Allow the dough to rest at room temp for about 20 minutes (or refrigerate for 10).
Line a baking sheet with foil or parchment paper. Form balls of cookie dough (about 2 inches in diameter) and spread them out on the sheet, making sure to keep them about 2 inches apart. At this point I like to sprinkle a bit of flaky salt on top of the cookie dough balls (you can find the kind I use here) and I also like to randomly stick more chocolate chips on top of/into any dough balls that look like they might be lacking in the chocolate department.
Bake the cookies for 7-9 minutes: 7 minutes is perfect for the gooey type of cookies God intended we all eat, 8 minutes will give you some lovely crispy edges but a fairly gooey center, and 9 minutes is overdone AF for my taste but I hear some people like their cookies dry.
Serve up, sprinkle with more salt simply because it looks pretty, and enjoy!
