Brown Butter Miso Chocolate Chip Cookies

These are not your average chocolate chip cookies. Brown butter adds nutty depth, while a touch of white miso creates an addictive savory-sweet balance that keeps you reaching for just one more. Thick, chewy centers with crispy caramelized edges.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tbsp white miso paste
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp flaky sea salt, plus more for topping
• 2 cups dark chocolate chips or chunks

Instructions

1. Brown the butter: melt butter in a saucepan over medium heat, swirling occasionally, until it smells nutty and the solids turn golden brown (about 5-7 minutes). Pour into a heatproof bowl and let cool for 15 minutes.
2. Whisk the brown butter with both sugars until smooth. Add eggs one at a time, beating well after each. Whisk in the miso paste and vanilla until fully incorporated.
3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Fold the dry ingredients into the wet until just combined. Fold in the chocolate chips.
5. Refrigerate the dough for at least 1 hour (or up to 72 hours for deeper flavor).
6. Preheat oven to 375°F (190°C). Scoop dough into large balls (about 3 tablespoons each). Place on parchment-lined baking sheets with 3 inches between cookies.
7. Bake 10-12 minutes until edges are golden but centers still look slightly underdone. Sprinkle with flaky salt immediately.
8. Cool on the pan for 10 minutes before transferring.

Tips

The longer you chill the dough, the better the flavor develops. Do not skip the flaky salt on top — it makes these cookies extraordinary.