Rich brown butter, melty dark chocolate, and a hint of umami miso make these brown butter miso chocolate chip cookies totally irresistible. They have the perfect balance of sweet and savory, with crispy edges, chewy middles, and an insanely delicious salted caramel flavor. The best part? You can make them in one bowl!
Cook the butter in a stainless steel pan over medium heat until it smells nutty and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks- this is normal! Scrape into a large bowl, roughly whisk in the miso paste (it will not dissolve, so don’t worry if it’s clumpy!), then let it cool at room temperature. You should have about ¾ cup (160 grams) of browned butter. The time it takes for the butter to cool will depend on how warm your kitchen is. Do not continue to the next step until it feels room temp, otherwise the cookies will be greasy and spread in the oven.
Preheat the oven to 350 F/180 C. Line 3 baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
Once cool, whisk the white sugar and brown sugar into the butter. Then, whisk in the egg, egg yolk, and vanilla until thick.
Fold in the dry ingredients, then when almost combined, fold in the chocolate chips. Set aside for 15 minutes. This will firm up the dough and make it easier to scoop!
Scoop the dough into 3-tablespoon-sized balls, rolling each one in your hand and arranging them on the baking sheet (only 6 a tray). Bake for 9-10 minutes. Let the pan cool on a wire rack for 10 minutes, then use a spatula to transfer the cookies from the pan to the wire rack to finish cooling.
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*Chocolatechips: For pools of melty chocolate, I use two different types: chocolate wafers and a chopped chocolate bar. Feel free to use regular chocolate chips, milk chocolate chips, chocolate chunks, or a combination!Storage: Keep baked cookies in an airtight container at room temperature for 2-3 days.Freezing: You can freeze the cookie dough balls in an airtight container or freezer bag for up to one month. They can be baked straight from the freezer but will be thicker with gooier centers. Add 1-3 minutes to the baking time!Make ahead: Once scooped and rolled into balls, keep the raw dough balls on a tightly wrapped sheet pan in the fridge overnight. Bake them straight from the fridge the next day!