I love this recipe because the brown butter adds a rich, toasty flavor that makes every bite taste special. The white miso brings a subtle savory depth that balances the sweetness perfectly. I also appreciate that the dough can be prepared ahead of time, allowing the flavors to develop even more while chilling. The result is a bakery-style cookie with crisp edges, chewy centers, and pockets of melted dark chocolate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup (113 grams) unsalted butter
1 1/2 cups (180 grams) all-purpose flour
2 tbsp (12 grams) nonfat milk powder (optional)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup + 2 tbsp (125 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
2 1/2 tbsp white miso
1 1/2 teaspoons vanilla extract
1 large egg, room temperature
4 oz. dark chocolate, chopped into medium-sized chunks
Directions
I start by browning the butter in a small saucepan over medium-high heat. I stir continuously until brown specks appear and the sizzling begins to slow down. Then I transfer the butter to a bowl and let it cool until slightly warm or room temperature.
In a small bowl, I whisk together the flour, milk powder, baking soda, and kosher salt until evenly combined.
In a large bowl, I whisk the cooled brown butter with the brown sugar and granulated sugar. I add the white miso, vanilla extract, and egg, then whisk until smooth.
Using a rubber spatula, I fold the dry ingredients into the wet ingredients until only a few streaks of flour remain. I add the chopped dark chocolate and continue folding until everything is evenly incorporated.
I cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours.
When ready to bake, I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
I scoop the dough into 2-tablespoon portions and place them on the prepared baking sheets, leaving at least 2 inches between each cookie.
I bake for 12 minutes, rotating and switching the pans halfway through baking.
As soon as the cookies come out of the oven, I carefully lift each baking sheet a few inches and gently drop it onto the counter to create ripples and a chewier texture.
I let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 21 cookies
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 12 minutes
Total Time: Approximately 1 hour 32 minutes
Variations
I sometimes swap the dark chocolate for semi-sweet chocolate chips when I want a sweeter cookie.
For an extra nutty flavor, I like adding a handful of toasted pecans or walnuts to the dough.
When I want a stronger sweet-and-salty contrast, I sprinkle flaky sea salt over the cookies immediately after baking.
I also enjoy using bittersweet chocolate for a richer, more intense chocolate flavor.
storage/reheating
I store the baked cookies in an airtight container at room temperature for up to 5 days.
For longer storage, I freeze the baked cookies for up to 3 months. I also like freezing portions of cookie dough so I can bake fresh cookies whenever I want.
To reheat, I warm a cookie in the microwave for about 10 to 15 seconds or in a low oven for a few minutes until soft and warm.
FAQs
What does miso add to chocolate chip cookies?
I find that white miso adds a subtle savory flavor that enhances the caramel notes in the brown butter and balances the sweetness.
Can I skip the milk powder?
Yes, I can leave it out. The cookies will still be delicious, although the milk powder adds extra richness and depth.
Why do I need to chill the dough?
I chill the dough because it helps the flavors develop and prevents the cookies from spreading too much while baking.
Can I make the dough ahead of time?
Yes, I can refrigerate the dough for up to 24 hours before baking, which often improves the flavor even more.
Why do I slam the baking sheet after baking?
I gently drop the baking sheet to create wrinkled edges and a chewier texture, giving the cookies a bakery-style appearance.
Conclusion
These Miso Brown Butter Chocolate Chip Cookies combine everything I love in a cookie: nutty brown butter, rich chocolate, chewy centers, and a subtle savory twist from the miso. They are easy to make, full of flavor, and perfect for anyone looking to elevate a classic chocolate chip cookie recipe.
These Miso Brown Butter Chocolate Chip Cookies are perfectly chewy, rich, and packed with deep caramelized flavor from brown butter and savory miso.
Author:Ella
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:1 hour 27 minutes
Yield:21 cookies
Category:Dessert, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
½ cup (113 g) unsalted butter
1½ cups (180 g) all-purpose flour
2 tbsp (12 g) nonfat milk powder (optional)
½ tsp baking soda
¼ tsp kosher salt
½ cup + 2 tbsp (125 g) light brown sugar
¼ cup (50 g) granulated sugar
2½ tbsp white miso
1½ tsp vanilla extract
1 large egg, room temperature
4 oz dark chocolate, chopped into medium-sized chunks
Instructions
In a small saucepan over medium-high heat, brown the butter. Stir continuously with a silicone spatula as the butter melts, foams, and develops brown specks. Once the sizzling begins to subside and the butter is golden brown, transfer it to a bowl and let it cool to room temperature or slightly warm.
In a medium bowl, whisk together the flour, milk powder, baking soda, and kosher salt. Set aside.
In a large mixing bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until combined. Add the white miso, vanilla extract, and egg, whisking until smooth.
Fold the dry ingredients into the wet ingredients using a rubber spatula until only a few streaks of flour remain. Add the chopped dark chocolate and fold until evenly distributed.
Cover the dough and refrigerate for at least 1 hour or up to 24 hours.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheets, spacing them at least 2 inches apart.
Bake for 12 minutes, rotating and switching the pans halfway through baking.
Remove the pans from the oven and carefully drop them from a few inches above the counter to create rippled cookie tops.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough enhances flavor and improves texture.
White miso adds a subtle savory depth without making the cookies taste salty.
Milk powder is optional but helps create a richer, chewier cookie.
Store in an airtight container for up to 5 days.
