Name: Browned Butter Miso Chocolate Chip Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, browned and cooled slightly; 2 Tbsp white miso paste; 1 cup (200 g) packed light brown sugar; 1/2 cup (100 g) granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; 2 3/4 cups (345 g) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 2 tsp cornstarch; 1/2 tsp fine sea salt; 1 1/2 cups (270 g) semisweet chocolate chips; 1/2 cup (85 g) dark chocolate chunks, plus extra for topping; Flaky sea salt, for finishing (optional)

A sophisticated twist on the classic cookie: nutty browned butter and umami-rich white miso paste mingle with pools of dark chocolate to deliver a deeply flavored, irresistibly chewy treat.

Why You’ll Love This Recipe

Browned butter lends a toasty, caramel-like depth; miso balances the sweetness with subtle savoriness; and a short rest in the refrigerator develops the dough’s structure for a bakery-style texture. The recipe uses pantry staples, requires no stand mixer, and freezes beautifully for fresh-baked cookies on demand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter, browned and cooled
White (shiro) miso paste
Light brown sugar
Granulated sugar
Large eggs, room temperature
Pure vanilla extract
All-purpose flour
Baking soda
Fine sea salt
Dark or semisweet chocolate, roughly chopped into chunks
Flaky sea salt, for finishing (optional)

Directions

Brown the butter: Melt butter in a light-colored saucepan over medium heat, swirling until milk solids turn amber and emit a nutty aroma. Immediately pour into a heat-proof bowl; cool 10 minutes.
Whisk wet ingredients: Add miso, brown sugar, and granulated sugar to the cooled browned butter; whisk until glossy. Beat in eggs one at a time, followed by vanilla.
Combine dry ingredients: In a separate bowl, sift flour, baking soda, and fine sea salt.
Make the dough: Fold dry mixture into wet just until streaks disappear. Stir in chocolate chunks.
Chill: Cover and refrigerate 30 minutes (or up to 48 hours) for improved flavor and texture.
Preheat & portion: Heat oven to 175 °C / 350 °F. Line trays with parchment. Scoop 45 g (3 Tbsp) mounds, spacing 5 cm apart.
Bake: Bake 12–14 minutes, rotating once, until edges are set and centers look slightly under-baked.
Finish & cool: While hot, sprinkle with flaky sea salt. Let stand on trays 5 minutes before transferring to a rack to cool.

Servings and timing

Yield	Prep Time	Chill Time	Bake Time	Total Time
About 24 cookies	20 min	30 min	12–14 min	~1 hr 10 min

Variations

Matcha-Miso: Replace 2 Tbsp flour with 2 Tbsp culinary-grade matcha for a delicate green hue and earthy note.
Tahini Swap: Substitute half the browned butter with tahini for a sesame-forward profile.
Nutty Crunch: Fold ½ cup toasted pecans or hazelnuts with the chocolate.
Gluten-Free: Use a measure-for-measure gluten-free flour blend; add ½ tsp xanthan gum if not included.

Storage/Reheating

Room Temperature: Store cooled cookies in an airtight tin up to 4 days.
Freezer (Baked): Freeze in single layers, then bag for up to 2 months. Thaw at room temperature.
Freezer (Unbaked): Freeze scooped dough balls on a tray, transfer to a freezer bag, and bake straight from frozen at 165 °C / 330 °F for 14–16 minutes.

FAQs

Can I use red miso instead of white?

Red miso is stronger and saltier; if using it, reduce the quantity by one-third and taste the dough.

Why brown the butter rather than melt it?

Browning develops Maillard flavors—nutty, butterscotch-like notes—that elevate the cookie beyond a standard melt-and-stir version.

Do I need to chill the dough?

Yes. Chilling firms the fat, controls spread, and allows flour to hydrate, yielding chewier centers and defined edges.

How do I know when the butter is sufficiently browned?

Look for deep amber specks at the saucepan’s bottom and a distinct nutty aroma; remove from heat promptly to avoid burning.

What type of chocolate is best?

A chopped bar (60–70 % cacao) creates varied pockets of molten chocolate; chips are convenient but contain stabilizers that limit flow.

Can I reduce the sugar?

Up to 20 % can be reduced without affecting texture significantly, but further reduction may produce a drier crumb.

Are these cookies salty?

The miso provides gentle salinity; finishing with flaky salt accentuates flavors but is optional.

How long can the dough rest in the fridge?

Up to 48 hours. Beyond that, the baking soda’s leavening power wanes, resulting in flatter cookies.

Can I make the dough in advance and bake later?

Absolutely—freeze portioned dough and bake from frozen, adjusting bake time by about 2 minutes.

My cookies spread too much; what went wrong?

Likely causes: butter still warm when mixing, insufficient chilling, or under-measuring flour. Ensure butter is cool and dough is cold before baking.

Conclusion

Browned Butter Miso Chocolate Chip Cookies deliver a harmonious balance of sweet, salty, and umami flavors wrapped in a chewy-centered, crisp-edged bite. With straightforward steps and pantry ingredients, this recipe offers an elevated take on a beloved classic—ideal for gifting, gatherings, or satisfying late-night cravings.