Miso Brown Butter Cookies (Printer View)

Rich cookies featuring caramelized brown butter and subtle savory notes from white miso.

# What you'll need:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup packed light brown sugar (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)

# Method:

01 - Melt unsalted butter in a medium saucepan over medium heat, swirling frequently, until foaming and turning deep golden with brown bits forming, about 5 to 7 minutes. Transfer immediately to a large bowl and allow to cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into the cooled brown butter until completely smooth and homogenous.
03 - Add eggs and vanilla extract; whisk vigorously until mixture is 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 mixture into the wet ingredients with a spatula until just combined, avoiding overmixing.
06 - Gently fold in dark or semisweet chocolate chips or chunks until evenly distributed.
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) and line two baking sheets with parchment paper.
09 - Scoop dough into approximately 2-tablespoon balls and space them 2 inches apart on prepared baking sheets.
10 - Bake for 11 to 13 minutes until edges are golden and centers are set but still soft.
11 - 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.

# Expert Advice:

01 -
  • That brown butter nuttiness paired with white miso creates a savory-sweet complexity that keeps people reaching for just one more.
  • They're buttery and chewy in the middle with crispy edges, and somehow taste even better the next day when the flavors meld.
  • The recipe walks a beautiful line between gourmet and totally doable—no special equipment, just patience and a good saucepan.
02 -
  • The brown butter absolutely needs to cool before the eggs go in, or you'll end up with scrambled cookie dough, which I learned the messy way on a Tuesday afternoon.
  • Don't skip the chilling step—dough that goes straight from mixing bowl to oven spreads too much and bakes before it can get chewy on the inside.
  • White miso makes all the difference; regular red miso tastes too strong and overpowering, and it's worth seeking out the white version.
03 -
  • Don't throw away those brown butter solids at the bottom of the saucepan—they're pure caramelized flavor, and using them instead of straining them out makes the cookies even more intensely nutty.
  • Swap in chopped toasted hazelnuts or pecans for some of the chocolate chips if you want to lean harder into that brown butter nuttiness and create an even more layered flavor.
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