Miso Brown Butter Cookies (Print)

Nutty brown butter meets savory white miso for an unexpected flavorful cookie experience.

# Ingredients:

→ 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)

# Instructions:

01 - Melt butter in a medium saucepan over medium heat, swirling frequently until it foams and develops a deep golden color with browned bits, approximately 5 to 7 minutes. Transfer immediately to a large bowl and allow to cool for 10 minutes.
02 - Whisk together the brown sugar, granulated sugar, and white miso paste in the cooled browned butter until fully combined and smooth.
03 - Add eggs and vanilla extract to the mixture and whisk until glossy and slightly thickened.
04 - In a separate bowl, sift together flour, baking soda, baking powder, and sea salt. Gradually fold dry ingredients into wet ingredients using a spatula until just combined.
05 - Fold chocolate chips or chunks into the dough evenly.
06 - Cover the dough and refrigerate for at least 30 minutes, or overnight to enhance flavor and texture.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls, spacing them 2 inches apart on the prepared sheets.
09 - Bake for 11 to 13 minutes, until edges turn golden and centers are just set.
10 - Remove from oven and immediately sprinkle with flaky sea salt if desired. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Pro Tips:

01 -
  • Brown butter gives you that deeply nutty, almost caramelized flavor that makes people ask what your secret ingredient is.
  • The miso paste creates a sophisticated savory-sweet balance that feels elegant without tasting precious or fussy.
  • They're crispy on the edges and tender in the middle, with chocolate that melts perfectly into each bite.
02 -
  • Brown butter separates as it cools—those solids that sink to the bottom are pure flavor, so make sure you whisk them back in instead of leaving them behind.
  • Chilling the dough isn't just for convenience; it actually allows the miso's savory notes to mellow into the other flavors, making the cookies taste noticeably better.
  • The cookies will look slightly underdone when you pull them from the oven, and that's exactly right—they finish setting on the warm baking sheet and stay chewy inside.
03 -
  • If you love the brown butter flavor even more than I do, save those toasted milk solids at the bottom of the pan and sprinkle them directly into your dough for extra nuttiness.
  • White miso is milder and sweeter than red miso; using the wrong type will make your cookies taste noticeably different, so don't substitute unless you're intentionally experimenting.
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