In a stainless steel saucepan, heat the butter over medium-high heat. The butter will start to foam and pop, make sure to stand by it and stir every 30 seconds or so until the butter is an amber color and starts to smell nutty, about 8-9 minutes.
½ cup unsalted butter
Pour the butter into a large bowl and add the miso. Set aside to cool for 10 minutes.
1 tablespoon white miso paste
Whisk in the sugars until combined.
¾ cup dark or light brown sugar, ½ cup + 1 tablespoon granulated sugar
Whisk in the egg, egg yolk, and vanilla extract until combined.
1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
Add the flour, baking soda, and salt to the bowl and mix until almost combined, then add the chopped chocolate.
1 ⅓ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt, ⅔ cup chopped dark chocolate
Scoop into large (3 tablespoon) balls and place them on a lined baking tray.
Freeze the cookie dough for 20-25 minutes or until they feel solid. While the dough is freezing, preheat the oven to 350 F/180 C.
Bake for 11-12 minutes, or until the edges are just barely brown and the centers are still soft.
Let cool on a wire rack then enjoy!