If you make just one cookie recipe from Well Seasoned this year, it’s gotta be my Browned Butter Miso Chocolate Chip Cookies! These are next-level delicious. First, they feature browned butter, which to me, is a necessity in any chocolate chip cookie recipe. But then you add in sweet white miso and I’m telling you, the flavor is beyond.
If I had to describe these miso cookies in one sentence, I’d say: they have a soft chewy center with crisp, golden brown edges and a nutty sweet taste! Guys, they’re simply irresistible!
And please don’t be intimidated by baking with miso paste, it adds a really lovely depth of flavor with a hint of umami, salty goodness (which I really love in sweets!). It’s kind of similar to baking with tahini — it’s not overpowering, it just gives it that little extra oomph or burst of flavor.
Be sure to try more of our cookie recipes, like these or these tender chocolate chip mandel bread (kind of like biscotti, but a bit softer!), browned butter crinkle cookies, chewy dark chocolate cookie butter cookies!
What You’ll Need
- Unsalted butter: This gets browned in a saucepan until nutty, fragrant, and beautifully golden brown.
- White miso paste: I have only tested these cookies with white miso paste, which tends to be sweeter than red or yellow miso. If you try another variety, let me know in the comments what you think!
- Dry ingredients: all-purpose flour, baking powder, and baking soda
- Wet ingredients: brown sugar, granulated sugar, an egg, and vanilla bean paste
- For chocolate, I like a combination of dark chocolate and semi-sweet chocolate. This is personal preference, so use whatever you like best!
- Flaky sea salt, for sprinkling on top of the freshly baked miso cookies. A must!
Ingredient Notes
- Use high-quality chocolate and miso paste for the best flavor. And opt for real vanilla extract instead of imitation extract. I make my own at home, which has a strong flavor that I just love!
- To make gluten-free miso chocolate chip cookies, simply substitute all-purpose flour with your favorite gluten-free flour.
- I use miso paste for a ton of different recipes. If you’re looking for ways to use up the leftovers, start with my easy miso salmon, which has a cook time of just 8 minutes and is wildly popular!
How To Make Browned Butter Miso Chocolate Chip Cookies
Ok, let’s get baking!
- Make browned butter. The biggest tip here is to stir frequently and watch closely as the butter transforms from yellow to golden brown. Be sure to remove it from the heat as soon as it develops a nutty aroma. Full instructions in the recipe card below!
- Whisk in the miso paste, then chill the browned butter for at least 5 minutes. Don’t skip this step! This will prevent the sugars from melting and creating a greasy cookie.
- Mix the dry ingredients in one bowl, then mix the wet ingredients in another.
- Combine wet and dry ingredients. Add the flour mixture to the miso mixture, then fold until only a few flour streaks remain. Fold in chocolate chips or chocolate chunks to fully combine.
- Use a cookie scoop to portion the cookie dough, then transfer to a parchment-lined baking sheet. I like to top each cookie dough ball with 1 or 2 large pieces of chocolate. Also, I recommend baking no more than 6 cookies at a time, to make sure they have enough space to cook evenly.
- Bake for 11-12 minutes, or until the edges are golden brown. Immediately sprinkle with flaky sea salt, then wait 5 minutes and transfer to a wire rack to cool slightly. Repeat with remaining cookie dough, then enjoy!
FAQs
White miso is the most common type used in baking, but you can also experiment with yellow or red miso for a slightly stronger flavor.
My preference is for a combination of dark chocolate and semi-sweet chocolate. Certainly you can use milk chocolate if preferred, or experiment with white chocolate. It’s really about personal preference! Just be sure to use high-quality for the best flavor.
Yes! If you like saltier baked goods, absolutely. Just be cautious when sprinkling flaky sea salt on top of the baked cookies so you don’t accidentally over do it.
Yes, you can substitute gluten-free all-purpose flour in place of regular flour. Just ensure that all other ingredients are also gluten-free.
The Secret To Chewy Cookies!
- Use a combination of white and brown sugar to achieve a chewier texture!
- Don’t overmix the dough. Mix just until combined to prevent tough cookies.
- This is not required for this recipe, but if you have time and/or just want to prep these in advance, you can chill the dough before baking. This helps to solidify the fat and prevents spreading, which ultimately yields chewier cookies.
- Want them extra chewy? Bake for a minute less. Prefer them crispier? Add a minute to the baking time.
How To Get Perfectly Round Cookies Every Time
Use a large round biscuit mold to help shape the cookies immediately after baking. Place over a freshly baked cookie, then pressing down onto the baking sheet, swirl the mold in a circle. This makes them perfectly round!
Make-Ahead, Leftovers, & Storage
- Leftovers and storage: Miso chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days, though I promise they never last that long!
- To maintain freshness, you can also freeze the cookie dough or baked cookies for up to 3 months. Simply thaw the dough in the refrigerator before baking or reheat baked cookies in the oven or a microwave for a few minutes.
For serving: These Browned Butter Miso Chocolate Chip Cookies are perfect for enjoying on their own with a cold glass of milk. They also pair beautifully with a cup of coffee or tea.
One bite, and I’m certain you’ll be a miso paste convert and want to bake with it all the time. Truly, you won’t believe the flavor!
If you make this Miso Chocolate Chip Cookie recipe, please let us know by leaving a review and rating below!
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Browned Butter Miso Chocolate Chip Cookies
Equipment
- 1-ounce small cookie scoop
Ingredients
- 14 Tbsp (180g) unsalted butter, cut into 1-tablespoon size pieces
- 1 heaping Tbsp white miso paste
- 1½ cup (200g) bread flour or all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1½ cup (150g) dark brown sugar
- ½ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla bean paste
- 6 oz dark chocolate, chopped
- 3 oz semi-sweet chocolate, cut into large pieces for pressing on to
- Flaky sea salt
Instructions
- Prepare the baking sheet. Preheat an oven to 350F, then line a baking sheet with parchment paper.
- Make browned butter. Add 14 Tbsp (180g) cubed unsalted butter to a medium saucepan over medium heat. Allow the butter to melt, then continue cooking for an additional 5-10 minutes, stirring constantly. You should see the butter begin to foam vigorously – keep stirring. Once the butter begins to turn golden brown and smells nutty, it’s done. Transfer the browned butter to a large mixing bowl before the milk solids burn (and be sure to use a spatula to scrape out all the browned bits!). Whisk in 1 heaping Tbsp white miso paste until well mixed. Allow the butter mixture to cool slightly, at least 5 minutes.
- While the butter cools, mix the dry ingredients. In a medium bowl, whisk together 1½ cup (200g) all-purpose flour, 1 tsp baking powder, ¾ tsp baking soda, and ¼ tsp Kosher salt.
- Mix the wet ingredients. To the cooled brown butter miso mixture, add 1½ cup (150g) brown sugar and ½ cup (50g) granulated sugar, then whisk well to combine. Add 1 large egg and 1 Tbsp vanilla bean paste, then whisk vigorously for about 1 minute. The mixture will lighten in color and become very smooth.
- Fold in the dry ingredients. Add the dry ingredients all at once, then use a spatula to gently fold into the wet ingredients until only a few streaks of flour remain.
- Add chocolate. Pour in 6oz chopped dark chocolate, then fold to fully combine.
- Portion the cookies. Use a cookie scoop (1-ounce) to measure out cookie dough. Press 1 or 2 large pieces of semi-sweet chocolate into the top of each cookie, then transfer to the prepared baking sheet leaving a couple inches in between each. I bake 6 cookies at a time.
- Bake the cookies. Bake for 11-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but this is okay! Sprinkle each cookie immediately with a pinch of flaky sea salt. Cool slightly for about 5 minutes, then use a spatula to transfer the cookies to a cooling rack. Repeat with remaining cookie dough. Enjoy!
Notes
- Use a large round biscuit mold to help shape the cookies immediately after baking. Place over a freshly baked cookie, then pressing down onto the baking sheet, swirl the mold in a circle. This makes them perfectly round!
- You can use a larger 2-ounce cookie scoop to make 9 large cookies. These will need an additional 1-2 minutes to bake.
- Leftovers and storage: Miso chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days, though I promise they never last that long!
- To maintain freshness, you can also freeze the cookie dough or baked cookies for up to 3 months. Simply thaw the dough in the refrigerator before baking or reheat baked cookies in the oven or a microwave for a few minutes.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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