Miso Brown Butter Cookies (Printable)

Nutty brown butter and white miso blend with chocolate chips for a rich, flavorful fusion dessert.

# What you 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 frequently until it foams and develops deep golden color with brown bits, about 5 to 7 minutes. Immediately transfer to a large mixing bowl and let cool for 10 minutes.
02 - Whisk together brown sugar, granulated sugar, and white miso paste in the cooled brown butter until smooth and fully incorporated.
03 - Add eggs and vanilla extract, whisking until mixture becomes glossy and slightly thickened.
04 - In a separate bowl, combine all-purpose flour, baking soda, baking powder, and fine sea salt. Gradually fold these dry ingredients into the wet mixture using a spatula until just combined.
05 - Fold in the dark or semisweet chocolate chips or chunks evenly.
06 - Cover the dough and refrigerate for at least 30 minutes or up to overnight to develop flavor and firm texture.
07 - Preheat oven to 350°F (175°C) and 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 just set.
10 - Remove from oven, immediately sprinkle with flaky sea salt if desired. Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

# Expert tips:

01 -
  • The brown butter creates this nutty depth that makes people ask what makes them taste so unexpectedly good.
  • White miso adds a savory whisper that keeps you coming back for another bite without knowing why.
  • They're chewy in the center, crispy at the edges, and finished with flaky salt that feels almost gourmet for a weeknight dessert.
02 -
  • Don't skip the chilling step—it's what separates chewy cookies from thin, crispy ones that spread too much, and it actually improves the miso flavor.
  • The brown butter solids that sink to the bottom of the bowl are a gift, not something to discard, so scrape them in when you're whisking in the sugars.
  • If your miso paste has lumps, whisk it extra hard or press it through a fine-mesh strainer before adding eggs so your dough stays smooth.
03 -
  • If you want extra nuttiness, use the browned butter solids from the very bottom of the pan instead of straining them out—they're concentrated flavor bombs.
  • Don't overbake—the centers should look barely set when you pull them from the oven because they continue cooking slightly on the warm baking sheet, which keeps them chewy.
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