Introduction

These browned butter cookies combine rich, nutty flavors with a hint of umami from white miso, creating a unique and irresistible treat. Soft and gooey with melty chocolate chunks and a sprinkle of flaky sea salt, they are perfect for any cookie lover looking to try something different.

A close-up of a broken chocolate chip cookie on crinkled white parchment paper over a white marbled surface, showing three thick layers: the soft, golden-brown cookie dough with a slightly crispy edge, large melted dark chocolate chunks in the middle layer, and a few flakes of white sea salt sprinkled on top, creating a shiny, gooey texture in the chocolate and a craggy, chewy texture in the cookie base, with parts of surrounding cookies slightly visible at the edges; photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tablespoons (128 g) unsalted butter
3/4 cup (150 g) brown sugar, packed
1/4 cup (50 g) granulated sugar
2 tablespoons (40 g) white miso
1 large egg
1/2 teaspoon (3 g) vanilla extract
1 1/2 cups (200 g) all-purpose flour
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (2 g) salt
1 1/2 cups semi-sweet chocolate, chopped
Flaky sea salt (for topping)

Instructions

Step 1: Brown the butter. In a saucepan over medium heat, swirl the butter constantly until it foams and turns golden brown with a nutty aroma. Remove from heat as soon as brown bits appear to avoid further moisture loss. Transfer to a liquid measuring cup, check the volume, and stir in an extra tablespoon of butter if needed to reach 1/2 cup. Set aside to cool.
Step 2: Mix wet ingredients. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth and lump-free. Add the egg, white miso, and vanilla extract, mixing until glossy and well combined.
Step 3: Whisk dry ingredients. In a separate bowl, combine the flour, baking soda, and salt. Fold half of the dry mixture into the wet ingredients using a rubber spatula until incorporated. Gradually fold in the rest until just combined. Fold in the chopped chocolate.
Step 4: Scoop and chill dough. Using a 1 oz cookie scoop, portion the dough into balls and place them on a parchment-lined or slipmat-lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
Step 5: Bake the cookies. Preheat the oven to 350°F (175°C). Arrange dough balls 2 inches apart on the baking sheet. Bake for 10-11 minutes, until edges are golden brown and centers are puffed and gooey. For flatter cookies, gently tap the tray on the counter once removed from the oven. Sprinkle with flaky sea salt, let cool on the baking sheet, and enjoy.

Tips & Variations

For a deeper flavor, try toasting the chopped chocolate lightly before folding it into the dough.
White miso can be substituted with regular miso for a stronger umami taste, but reduce the added salt accordingly.
Chill the dough overnight for even better flavor development and a chewier texture.
Use dark or milk chocolate chunks for a different chocolate profile.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time. Reheat baked cookies briefly in the microwave or oven for a warm, melty treat.

How to Serve

A close-up image of a woman's hand breaking a warm chocolate chip cookie in half, showing the gooey melted dark chocolate inside. The cookie is golden-brown with a slightly crispy edge and a soft, chewy center with visible melted chocolate chunks. The background is a white marbled texture with more cookies scattered around, each topped with a few grains of sea salt that sparkle lightly in the light. The woman's nails are painted light pink, adding a soft contrast to the rich colors of the cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

What does the white miso do in the recipe?

White miso adds a subtle umami flavor that enhances the sweetness and complexity of the cookies, giving them a unique savory note without tasting “miso-y.”