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Browned Butter Miso Chocolate Chip Cookies

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A giant, gooey cookie cake laced with nutty browned butter, sweet-salty white miso, and pools of melty chocolate chips. Baked in a single pan, it delivers crisp edges, a soft center, and irresistible umami depth in every slice.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and line the base of a 9-inch (23 cm) spring-form pan or cast-iron skillet with parchment.
  2. In a medium saucepan melt the butter over medium heat. Cook, stirring, until the milk solids turn deep amber and smell nutty, 3–4 min. Immediately pour into a heat-proof bowl and cool 10 min.
  3. Whisk the miso into the warm browned butter until smooth, then whisk in the brown sugar and granulated sugar until the mixture resembles wet sand.
  4. Beat in the eggs one at a time, followed by the vanilla.
  5. In a separate bowl whisk together the flour, baking soda, baking powder, cornstarch and salt. Fold the dry mixture into the wet just until no dry streaks remain.
  6. Stir in the chocolate chips and dark chocolate chunks.
  7. Scrape the dough into the prepared pan, pressing it into an even layer. Dot the top with a few extra chocolate chunks.
  8. Bake 22–25 min, until the edges are deep golden and a toothpick inserted 2 in (5 cm) from the edge comes out mostly clean; the center should still look slightly under-baked.
  9. Immediately sprinkle with flaky sea salt. Cool in the pan on a rack for at least 20 min before releasing the ring and slicing.

Notes

  • Use white (shiro) miso for a subtle savory note; red miso will make the cake saltier and bolder.
  • For thicker, chewier slices, chill the pressed dough for 30 min before baking and add 3–5 min to the bake time.
  • Feel free to swap milk, dark or ruby chocolate chips, or add toasted nuts for extra crunch.
  • Leftovers keep, covered, at room temperature up to 3 days; warm individual slices 10 sec in the microwave to revive gooey centers.

Nutrition

Keywords: brown butter miso cookie cake, chocolate chip skillet cookie, umami dessert

Find it online: https://recipesfoodeasy.com/browned-butter-miso-chocolate-chip-cookies/