There’s an undeniable thrill that comes with discovering a new twist on a classic recipe. Picture this: a golden, warm chocolate chip cookie fresh from the oven, its enticing aroma filling the kitchen, as hints of nutty browned butter and savory white miso playfully dance in the air. I stumbled into this delightful fusion while experimenting with the contents of my pantry, and I haven’t looked back since.
These Browned Butter Miso Chocolate Chip Cookies are more than just a treat; they’re a culinary adventure that marries the comforting familiarity of traditional cookies with an unexpected touch of umami. With each bite, you’ll experience the perfect balance of sweet and salty flavors, encased in a lovely chewy center surrounded by crisp edges. Whether you’re looking to treat yourself or impress your family and friends, these cookies are sure to elevate your baking game and satiate your cravings for homemade goodness. Let’s dive into this extraordinary recipe that will redefine your cookie experience!
Why are Browned Butter Miso Chocolate Chip Cookies so special?
Irresistible Flavor: The unique combination of nutty browned butter and savory white miso creates a cookie with depth and complexity, unlike anything you’ve tried before.
Texture Sensation: Enjoy the delightful contrast of crisp edges and chewy centers, making every bite a texture paradise.
Quick and Easy: With simple instructions, this elevated dessert recipe can be whipped up in no time, perfect for a last-minute treat.
Versatile Appeal: Whether served at a cozy gathering or as a sweet surprise for the family, they’re a crowd-pleaser everyone will love.
Incredible Fusion: This cookie showcases an inventive twist on the classic recipe, introducing unexpected flavors that will leave taste buds intrigued.
Make sure to check out my tips on how to freeze cookie dough for future cravings so you can always have these delightful cookies on hand!
Browned Butter Miso Chocolate Chip Cookies Ingredients
Indulge in this unique twist on a beloved classic!
For the Cookie Dough
• Unsalted Butter (14 Tbsp/180g) – Adds richness and flavor; substitute with salted butter for a saltier kick, but adjust sea salt accordingly.
• White Miso Paste (1 heaping Tbsp) – Provides umami that enhances the chocolate flavor; be sure to use only white miso for the best results.
• Flour (1½ cup/200g) – The foundation for cookie structure; both bread flour and all-purpose flour work beautifully here.
• Baking Powder (1 tsp) – This helps the cookies rise to perfection; you can swap with baking soda, but remember to balance it with an acid.
• Baking Soda (¾ tsp) – Functions as a leavening agent along with baking powder for that perfect texture.
• Dark Brown Sugar (¾ cup/150g) – Imparts sweetness and moisture, creating a wonderfully chewy texture.
• Granulated Sugar (¼ cup/50g) – Adds sweetness; feel free to reduce the amount for a less sweet cookie.
• Egg (1 large, room temperature) – Binds all ingredients together; make sure it’s at room temperature for easier mixing.
• Vanilla Bean Paste (1 Tbsp) – Elevates the flavor profile; pure vanilla extract is a fine substitute as well.
• Dark Chocolate (6 oz/170g, chopped) – Infuses rich chocolate flavor; semi-sweet chocolate is a delicious alternative if you prefer.
• Semi-sweet Chocolate (3 oz/85g, large pieces) – Press these on top of the cookies for a gorgeous, melty finish.
• Flaky Sea Salt – A finishing touch for a burst of flavor that beautifully balances the sweetness.
These Browned Butter Miso Chocolate Chip Cookies are sure to amaze, combining unexpected flavors and textures that redefine your everyday cookie recipe!
How to Make Browned Butter Miso Chocolate Chip Cookies
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Preheat Oven: Begin by setting your oven to 350°F (177°C). Prepare a baking sheet lined with parchment paper for easy cookie release.
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Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Stir constantly until it turns golden brown and emits a lovely nutty aroma. Remove from heat, mix in the white miso paste, and let it cool slightly.
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Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. This step combines essential leavening agents for the perfect cookie structure.
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Combine Wet Ingredients: Once the butter-miso mixture has cooled, whisk in the dark brown sugar, granulated sugar, egg, and vanilla bean paste until everything is smooth and slightly lightened in color.
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Incorporate Dry Ingredients: Gently fold the dry mixture into the wet ingredients. Be cautious not to overmix; stop when you see a few streaks of flour remaining.
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Add Chocolate: Carefully fold in the chopped dark chocolate, ensuring it’s evenly distributed throughout the dough.
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Portion Cookies: Use a cookie scoop or spoon to drop the dough onto your prepared baking sheet. Press semi-sweet chocolate pieces into the top of each dough ball for that extra indulgence!
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Bake: Slide the baking sheet into the preheated oven. Bake cookies for 11-12 minutes until the edges are golden brown. Remember, the centers may look slightly underbaked, but they’ll firm up while cooling.
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Cool: After baking, sprinkle the warm cookies with flaky sea salt, then let them cool on a wire rack for about 5 minutes before transferring them completely.
Optional: For an extra twist, enjoy these cookies warm with a scoop of vanilla ice cream on top!
Exact quantities are listed in the recipe card below.
Expert Tips for Browned Butter Miso Chocolate Chip Cookies
- Butter Browning: Ensure the butter is browned lightly until golden to develop that nutty flavor; avoid burning for the best taste.
- Room Temperature Egg: Using an egg at room temperature helps emulsify the dough better, leading to a superior texture in these cookies.
- Don’t Overmix: When combining dry and wet ingredients, mix just until combined; a few flour streaks are okay to keep your cookies tender.
- Chill Dough for Convenience: If time allows, chill the cookie dough for 30 minutes before baking; this enhances flavor and texture.
- Creative Variations: Feel free to experiment with different mix-ins like nuts or spices; this keeps every batch of Browned Butter Miso Chocolate Chip Cookies exciting!
Storage Tips for Browned Butter Miso Chocolate Chip Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 5 days to maintain their soft and chewy texture.
Fridge: If you live in a warm climate, store cookies in the fridge for up to a week, ensuring they’re airtight to prevent drying out.
Freezer: For longer storage, freeze the cookie dough in scooped portions or already baked cookies in an airtight container for up to 3 months. Thaw before baking or enjoy as a frozen treat!
Reheating: To restore that freshly baked taste, reheat cookies in a preheated oven at 350°F for about 5 minutes before serving—perfect for your Browned Butter Miso Chocolate Chip Cookies!
Browned Butter Miso Chocolate Chip Cookies Variations
Feel free to get creative and make these cookies your own, adding delightful twists to elevate your baking game!
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans for an irresistible crunch and depth of flavor.
- Spicy Kick: Mix in a pinch of cayenne pepper or cinnamon for a subtle heat that pairs beautifully with the chocolate.
- Dried Fruit: Incorporate ½ cup of chopped dried cherries or cranberries for a tart contrast that brightens each bite.
- Gluten-Free: Swap out regular flour for a gluten-free blend to cater to dietary needs without sacrificing flavor.
- Vegan Option: Use vegan butter and a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a delightful dairy-free treat.
- Caramel Swirls: Fold in some caramel bits before baking for a surprise gooey center that adds a sweet twist.
- Zesty Infusion: Grate in some orange or lemon zest for a refreshing citrus note that complements the rich flavors.
- Double Chocolate: Replace half the dark chocolate with cocoa powder for an ultra-chocolatey, fudgy cookie experience.
Each variation introduces unique flavors and textures, ensuring that every bite of your Browned Butter Miso Chocolate Chip Cookies is nothing short of extraordinary!
Make Ahead Options
These Browned Butter Miso Chocolate Chip Cookies are perfect for meal prep, letting you enjoy their delightful flavors without the rush! You can prepare the cookie dough up to 3 days in advance by mixing all ingredients together, scooping out the dough, and placing the balls on a baking sheet lined with parchment paper. Cover and refrigerate them until you’re ready to bake. For longer storage, freeze the dough balls for up to 3 months. When you’re ready to bake, simply preheat your oven and bake directly from the freezer, adding an extra minute or two to the baking time. This way, you’ll have fresh, delicious cookies with minimal effort, just as delightful as when made fresh!
What to Serve with Browned Butter Miso Chocolate Chip Cookies?
These delightful treats deserve a stellar accompaniment to elevate your baking experience.
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Cold Milk: A classic pairing, the creamy sweetness of cold milk complements the buttery, salty notes of the cookies perfectly.
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Vanilla Ice Cream: Enjoy these warm cookies nestled between scoops of vanilla ice cream, creating a luscious dessert sandwich that’s hard to resist.
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Fresh Berries: Bright, juicy berries add a refreshing touch, balancing the rich flavors of the cookies while enhancing the overall experience.
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Coffee or Espresso: The bold notes of coffee accentuate the chocolate and miso flavors, making this combination perfect for afternoon indulgence.
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Salted Caramel Sauce: Drizzling warm cookies with salty caramel takes them to sublime heights, offering a decadent contrast to their sweet, chewy centers.
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Homemade Whipped Cream: Light and airy whipped cream adds a dreamy texture that contrasts well with the dense, rich cookies.
With these pairings, your Browned Butter Miso Chocolate Chip Cookies can shine even brighter at your next gathering or cozy night in!
Browned Butter Miso Chocolate Chip Cookies Recipe FAQs
What kind of butter should I use for the cookies?
I recommend using unsalted butter, as it allows you to control the saltiness of these cookies. However, you can substitute salted butter if you prefer a saltier taste—just be sure to adjust the added sea salt accordingly.
How do I know when my cookie dough is ready?
The dough is ready once the dry ingredients are just incorporated into the wet mixture and you can still see a few streaks of flour. Be careful not to overmix, as this can lead to tougher cookies. You want the dough to be soft and slightly sticky, which is key to achieving that delightful chewy texture in your Browned Butter Miso Chocolate Chip Cookies!
How should I store my cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you live in a warmer climate, it’s best to keep them in the refrigerator for up to a week, ensuring they remain sealed to prevent them from drying out. For longer storage, freeze the cookies or the cookie dough for up to 3 months, in airtight packaging.
What’s the best way to freeze cookie dough?
To freeze cookie dough, scoop it into individual portions using a cookie scoop or spoon, placing each on a parchment-lined baking sheet. Freeze the dough on the sheet until solid (about 1-2 hours), then transfer the frozen dough balls to a freezer-safe bag or container. Label with the date and type of cookie. When you’re ready to bake, bake straight from the freezer, adding an extra minute or two to the baking time.
Can I use different types of chocolate in this recipe?
Absolutely! You can experiment with different types of chocolate or even add nuts and dried fruits for added texture and flavor. If you prefer a sweeter cookie, you might want to use semi-sweet chocolate in place of dark chocolate—there are no rules, just delicious possibilities!
Is miso safe for those with certain dietary restrictions?
If you have a soy allergy, you’ll want to avoid this recipe, as miso is made from fermented soybeans. However, if you’re simply curious and looking for alternatives, consider replacing miso with tahini for a nutty flavor that still complements the cookie’s chocolate notes!
Browned Butter Miso Chocolate Chip Cookies That Wow Your Tastebuds
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Prepare a baking sheet lined with parchment paper.
- In a saucepan over medium heat, melt the unsalted butter. Stir constantly until it turns golden brown and emits a lovely nutty aroma. Remove from heat, mix in the white miso paste, and let it cool slightly.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
- Once the butter-miso mixture has cooled, whisk in the dark brown sugar, granulated sugar, egg, and vanilla bean paste until everything is smooth and slightly lightened in color.
- Gently fold the dry mixture into the wet ingredients. Be cautious not to overmix; stop when you see a few streaks of flour remaining.
- Carefully fold in the chopped dark chocolate, ensuring it’s evenly distributed throughout the dough.
- Use a cookie scoop or spoon to drop the dough onto your prepared baking sheet. Press semi-sweet chocolate pieces into the top of each dough ball.
- Bake cookies for 11-12 minutes until the edges are golden brown. The centers may look slightly underbaked, but they'll firm up while cooling.
- After baking, sprinkle the warm cookies with flaky sea salt, then let them cool on a wire rack for about 5 minutes before transferring them completely.