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+ servings
miso chocolate chip cookies on a wire cooling rack.
5 from 18 votes
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Miso Chocolate Chip Cookies with Brown Butter

These salty-sweet miso chocolate chip cookies feature rich brown butter, melty dark chocolate, and an unexpected, yet wonderful savory saltiness from miso paste. They are unlike any chocolate chip cookie you've ever had and have the BEST salted toffee-esque flavor!
Servings 12 servings
Prep 35 mins
Cook 11 mins
Total 46 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!


  • ½ cup unsalted butter
  • 1 tablespoon white miso paste
  • ¾ cup dark or light brown sugar packed
  • ½ cup + 1 tbsp granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • cup chopped dark chocolate


  • 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!


recipe notes

  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Use a light-colored pan: It can be difficult to see the butter browning in a dark-colored pan, so I recommend using a light-colored or stainless steel pan so the butter doesn't get too brown and burn.
  • Don't over-mix: Overmixing can lead to tough and dense cookies.
  • Don't overbake: In order for the cookies to have soft gooey centers and stay soft for days, they must be slightly underbaked. They will continue to bake on the tray even after being pulled out so it's always best to underbake them!
  • Use room temperature ingredients: Make sure the eggs are at room temperature for uniform texture and even baking.

storage & freezing

  • Room temperature: Once baked, store the cookies in a bag or sealed container at room temperature. They will stay soft for 3-4 days if baked correctly!
  • Freezer: The scooped dough can be stored in the freezer for up to 1 month in a freezer bag or sealed container. They may take an extra minute or two longer to bake!


Serving: 1serving | Calories: 244kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 209mg | Potassium: 116mg | Fiber: 2g | Sugar: 16g | Vitamin A: 284IU | Calcium: 28mg | Iron: 2mg