Miso Brown Butter Cookies (Print Version)

Nutty cookies with caramelized brown butter and a savory-sweet hint of white miso, perfect for a flavorful dessert.

# What You’ll Need:

→ 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)

# How to Make It:

01 - Melt unsalted butter in a medium saucepan over medium heat, swirling frequently until it foams and develops a deep golden color with browned bits forming, approximately 5 to 7 minutes. Immediately transfer to a large mixing bowl and allow to cool for 10 minutes.
02 - Whisk together light brown sugar, granulated sugar, and white miso paste in the browned butter mixture until smooth and fully incorporated.
03 - Add eggs and vanilla extract to the mixture, whisking until the batter is glossy and slightly thickened.
04 - In a separate bowl, combine all-purpose flour, baking soda, baking powder, and fine sea salt. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined.
05 - Gently fold dark or semisweet chocolate chips or chunks into the dough until evenly distributed.
06 - Cover the dough and refrigerate for a minimum of 30 minutes to enhance flavor and texture, up to overnight if preferred.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls and space them 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes until edges are golden and centers are just set.
10 - Remove from oven and, if desired, immediately sprinkle flaky sea salt atop cookies. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Additional Tips::

01 -
  • That savory-sweet depth from miso transforms a simple butter cookie into something unexpectedly sophisticated and crave-worthy.
  • They're nutty and complex without tasting like a health food, just pure, indulgent flavor that somehow feels less heavy than regular cookies.
02 -
  • Brown butter can go from golden to burnt in seconds, so watch it closely and don't wander away from the stove thinking you have time to check your phone.
  • If you overwork the dough after adding flour, you'll end up with dense, tough cookies instead of the tender, spread-out ones you want, so fold gently and stop as soon as the flour disappears.
03 -
  • Don't skip the overnight chill if you have time; the flavors meld and deepen in a way that noticeably improves the final cookie.
  • The flaky sea salt on top is essential—it's not optional garnish, it's the finishing touch that makes someone's face light up on the first bite.
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