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Browned Butter Cookies Recipe

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★★★★★

5 from 115 reviews

Delicious browned butter cookies enhanced with the umami flavor of white miso and studded with semi-sweet chocolate chunks. These cookies have a rich, nutty aroma from the browned butter and a perfect balance of sweet and salty with a sprinkle of flaky sea salt on top.

Ingredients

Scale

Butter Mixture

  • 9 tablespoon (128 g) unsalted butter
  • 3/4 cup (150 g) brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoon (40 g) white miso

Wet Ingredients

  • 1 large egg
  • 1/2 teaspoon (3 g) vanilla extract

Dry Ingredients

  • 1 1/2 cup (200 g) all purpose flour
  • 1/2 teaspoon (3 g) baking soda
  • 1/4 teaspoon (2 g) salt

Add-ins & Topping

  • 1 1/2 cup semi sweet chocolate, chopped
  • Flaky Sea Salt (for topping)

Instructions

  1. Browning the Butter: In a saucepan over medium heat, melt the unsalted butter, swirling constantly. Continue cooking until the butter foams, begins to brown, and releases a nutty aroma. Remove from heat immediately to avoid further cooking. Transfer the browned butter to a liquid measuring cup to check volume, ensuring you have 1/2 cup. If less, stir in additional butter as needed. Let cool.
  2. Mixing Wet Ingredients: Once the browned butter has cooled slightly, whisk it together in a large bowl with the brown and granulated sugars until fully combined and smooth with no lumps. Add the egg, white miso, and vanilla extract, whisking until the mixture is smooth and glossy.
  3. Preparing Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Gradually fold half of the dry ingredients into the wet mixture using a rubber spatula until just combined. Slowly fold in the remaining dry ingredients, mixing until the dough comes together. Fold in the chopped semi-sweet chocolate evenly throughout the dough.
  4. Scooping and Chilling Dough: Using a 1-ounce cookie scoop, portion the dough into balls and place them on a parchment paper or slipmat-lined baking sheet. Cover with plastic wrap and refrigerate the dough for at least 30 minutes and up to 24 hours to firm up and develop flavor.
  5. Baking the Cookies: Preheat the oven to 350°F (175°C). Arrange dough balls approximately 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 baking sheet on the counter right after removing it from the oven. Immediately sprinkle the warm cookies with flaky sea salt. Allow to cool on the baking sheet before serving.

Notes

  • Browning the butter adds a rich, nutty flavor that elevates the cookies.
  • White miso adds subtle umami and depth, but can be omitted if unavailable.
  • Chilling the dough helps prevent spreading for thicker, chewier cookies.
  • Scooping the dough with a 1 oz scoop ensures consistent cookie sizes and even baking.
  • The flaky sea salt topping contrasts nicely with the sweetness and enhances flavor complexity.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: brown butter cookies, miso cookies, salted chocolate chip cookies, browned butter dessert, chewy cookies

Find it online: https://cookwithlea.com/browned-butter-cookies-recipe/