Miso Brown Butter Cookies (Printable)

Nutty brown butter and white miso combine with chocolate chips for a unique, golden treat with savory depth.

# 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)

# Directions:

01 - Melt butter in a medium saucepan over medium heat, swirling often. Cook until foaming and golden with browned bits, about 5–7 minutes. Transfer immediately to a large bowl and cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into the cooled butter until smooth and fully integrated.
03 - Add eggs and vanilla extract. Whisk until the mixture becomes glossy and slightly thickened.
04 - In a separate bowl, mix flour, baking soda, baking powder, and sea salt. Gradually fold dry ingredients into wet mixture using a spatula until just combined.
05 - Fold dark or semisweet chocolate chips or chunks into the dough evenly.
06 - Cover the dough and refrigerate for at least 30 minutes or up to overnight for enhanced 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 and place them 2 inches apart on the prepared baking sheets.
09 - Bake for 11 to 13 minutes until edges are golden and centers are set but still soft.
10 - Remove from oven and immediately sprinkle with flaky sea salt if desired. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They hit that perfect sweet-salty balance that makes you reach for just one more.
  • Brown butter gives them a richness that makes people ask what your secret is.
  • The miso adds a depth that tastes elegant without being fussy or overthought.
02 -
  • Overcooking brown butter by even a minute makes it taste burnt instead of nutty—stay close to the stove.
  • The miso paste dissolves best when whisked with sugar, not added directly to warm butter.
  • Chilling overnight genuinely makes a difference in flavor complexity and texture.
03 -
  • Use a cookie scoop for uniform sizing—it helps them bake evenly and look intentional.
  • Don't skip the room temperature eggs; cold eggs create lumpy batter that's harder to fold together.
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