Miso Brown Butter Cookies (Printable View)

Nutty brown butter and white miso create a rich, sweet-savory baked treat with chocolate chips and sea salt.

# Ingredient List:

→ 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)

# How to Make:

01 - Melt butter in a medium saucepan over medium heat, swirling often until it foams and develops deep golden color with brown bits, about 5 to 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 browned butter until smooth and fully incorporated.
03 - Add eggs and vanilla extract to the mixture, whisking until glossy and slightly thickened.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
06 - Fold in the dark or semisweet chocolate chips or chunks evenly through the dough.
07 - Cover and refrigerate the dough for at least 30 minutes or up to overnight to enhance flavor and texture.
08 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Scoop dough into 2-tablespoon balls and space them 2 inches apart on the prepared baking sheets.
10 - Bake for 11 to 13 minutes until edges are golden and centers are just set.
11 - Remove from oven, sprinkle with flaky sea salt if desired, cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste like caramelized butter and chocolate had a sophisticated conversation, with miso playing the elegant third guest.
  • The savory-sweet balance hits different than regular cookies—rich without being cloying, complex without being weird.
  • They actually get better the next day, which means you can make them ahead and pretend you're naturally organized.
02 -
  • Don't skip browning the butter—it's the entire flavor foundation, and taking shortcuts here means missing the whole point.
  • White miso is non-negotiable; red or darker miso will overpower everything and taste weirdly fishy instead of subtly salty-sweet.
  • Room temperature eggs and chilled dough are the difference between cookies that spread into thin crisps and cookies that stay thick and chewy.
03 -
  • Brown the butter the night before and store it in the fridge—you'll be shocked how much easier the whole process becomes, and cold browned butter is actually easier to work with than hot.
  • Use a cookie scoop if you have one; it ensures even sizing so everything bakes at the same rate, and honestly, it makes you feel like you know what you're doing.
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