These chewy browned butter miso chocolate chip cookies are made with browned butter and large chunks of chocolate for that irresistible crunchy on the outside, gooey in the center cookie of your wildest dreams.
When it comes to chocolate, I take it 100% seriously. If I could eat only one cookie for the rest of my life, it would be these browned butter miso chocolate chip cookies. This cookie has EVERYTHING you want in a cookie. It is sweet yet not too sweet because of the balance of savory notes from the miso paste and salt flakes. It is crispy but only on the outside and soft and gooey in the center. This cookie is truly the GOAT of chocolate chip cookies. Pair this with a glass of cold milk or your favorite brown sugar milk tea and you have the best treat to calm that sweet tooth craving. So may I present to you— the best chocolate chip miso cookie that you will ever make.
Ingredients For This Recipe
- Unsalted butter: the main reason behind using unsalted butter is so that you can control the amount of salt going into your cookies and ensure that it will brown evenly.
- Brown sugar and granulated sugar: every solid chocolate chip cookie recipe is made with a mixture of brown and white sugar. This recipe uses 3x as much brown sugar to white sugar to have a richer molasse-y taste.
- White miso: Miso has that saltiness that enhances the sweetness of the chocolate, as well as that richness that just brings everything together. Choose a white miso so that the flavor does not overpower the cookie.
- Egg: the egg binds the cookie together and gives the cookie their soft, chewy yet not cakey texture.
- Vanilla: vanilla extract is a MUST to add to the flavor profile of the cookie. I suggest using a high quality vanilla extract for the purest taste!
- All purpose flour: all purpose flour creates a tender yet hearty crumb. Make sure to measure your flour with a kitchen scale! If you don't have a scale, make sure to fluff up the flour before spooning it into your measuring cup and lightly leveling it off with a knife. Do not pack the flour into the cup!
- Baking soda: the baking soda aids in the subtle rise of the cookie to let some air in so the final texture is not too dense.
- Salt: all baked goods need salt. The salt is used to balance out the sweetness of the sugars. The salt pushes a baked good from good to great.
- Semi sweet dark chocolate block: the chocolate is the star of the show. Splurge on a high quality semi sweet or dark chocolate. I love using the Callebaut Block chocolate. You will want to mix in large and small chunks of chocolate to distribute throughout the cookie so you will have both barely there streaks and large gooey pools of chocolate.
- Flaky sea salt to finish: the flaky sea salt on top is the cherry on top of a delicious chocolate chip cookie.
Kitchen Equipment For This Recipe
For these browned butter miso chocolate chip cookies, I recommend checking your kitchen to make sure you have all of these kitchen essentials before you start baking.
- Kitchen Scale: for every baking recipe, you will notice that the ingredients are listed by measurement and by grams. Trust me, you will want to follow the grams for the most exact fool proof recipe. I love my cute pink little kitchen scale that is incredibly accurate!
- Half Sheet aluminum baking sheet: the half sheet baking sheet is a universal kitchen essential. I use it for almost all of my bakes and dinner recipes. I bought these Nordic ware aluminum baking sheets and they've lasted for years.
- Slipmat Silicone Baking Sheet: a slipmat silicone baking sheet is a LIFE SAVER. When my mom introduced me to this in college I never went back to parchment paper ever again. This slipmat is truly non stick and all of my baked goods slide right off.
- Mixing Bowls: for every bake you always need a set of nesting mixing bowls to hold all of your ingredients to keep you organized. I use these glass mixing bowls for all of my recipes. They are super strong and durable.
- Cookie Scoop: if you want that perfect circle cookie without using cookie cutters using these cookie scoops are your new best friend!
How To Make This Recipe
This browned butter miso chocolate chip cookies recipe is fairly simple! The only step you need to pay proper attention to is the browning of butter. You need to closely watch it to prevent from burning away too much liquid in the butter.
- Brown the butter. Brown butter in a saucepan on medium heat, swirl the butter around the saucepan, until butter foams and starts to turn brown and has a nutty aroma. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have ½ cup of butter, so stir in the 1-2 tablespoons of butter if you need it. Set aside to cool.
- Mix wet ingredients. When the butter is melted and slightly cool, whisk in the brown and white sugars until incorporated with no lumps remain. Add in the egg, miso and vanilla until smooth and glossy.
- Whisk the remaining dry ingredients. Whisk together the flour, salt and baking soda in a separate mixing bowl. Using a rubber spatula, fold in half the dry ingredients into wet ingredients until everything comes together. Slowly add in the remaining flour and mix until combined. Fold in the chocolate.
- Scoop then chill the cookie dough. Use a 1 oz cookie scoop and scoop out into balls placing them parchment paper, or slipmat lined baking sheet. Cover with plastic wrap and refrigerate the cookie dough for at least 30 minutes or up to 24 hours.
- Preheat the oven to 350°F. Bake the dough 2 inches apart until golden brown and firm around the edges, 10-11 minutes or until the edges are just golden brown and the center is puffed up and gooey. (For a more flattened cookie, lightly tap the tray on the counter when you remove it from the oven.) Sprinkle with flaky sea salt, cool on the baking sheets and enjoy!
Tips for this Recipe
- Bring your egg to room temperature. If the egg is too cold it will shock the warm butter and harden the butter immediately. To bring an egg to room temperature quickly, place the egg in a bowl of warmed water for about 5-10 minutes.
- Do not over mix the batter. Over mixing the batter will run the risk of drying out the cookies and adding too much air into the cookies yielding an extra puffy cookie.
- Chill the dough. This is the most important step in making any type of cookie. To prevent cookies from spreading immediately into flat sad discs, you will need to chill the dough in the refrigerator to solidify the fat which will slow the spreading process when you bake the cookie.
- Do not over bake. When in doubt, UNDER bake the cookies. The cookies will continue to bake and solidify when they cool. Every oven is different, so keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be raw in the middle this will yield that gooey center.
Can you make chocolate chip cookies ahead? How do you store chocolate chip cookies?
Yes! You can scoop out the balls of these browned butter miso chocolate chip cookie dough and place them in a freezer-safe bag or container for up to 3 months. You can also freeze the already baked cookies as well.
These cookies are best freshly baked. They will last in a sealed container on the counter for up to 5 days.
You may also love...
👩🏻🍳 Recipe
Browned Butter Miso Chocolate Chip Cookies
These chewy browned butter miso chocolate chip cookies are made with browned butter and large chunks of chocolate for that irresistible crunchy on the outside, gooey in the center cookie of your wildest dreams.
Servings: 1 dozen cookies
Ingredients
- 9 tablespoon (128 g) unsalted butter
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tablespoon (50 g) white miso
- 1 large egg
- ½ teaspoon (3 g) vanilla extract
- 1 ½ cup (200 g) all purpose flour
- ½ teaspoon (3 g) baking soda
- ¼ teaspoon (2 g) salt
- 1 ½ cup semi sweet chocolate, chopped
- Flaky Sea Salt for topping
Instructions
- Brown the butter. Brown butter in a saucepan on medium heat, swirl the butter around the saucepan, until butter foams and starts to turn brown and has a nutty aroma. As soon as the butter starts to have some brown bits and smell nutty, take it off the heat to prevent any more liquid from escaping. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have ½ cup of butter, so stir in 1 tablespoon of butter if you need it. Set aside to cool.
- Mix wet ingredients. When the butter is melted and slightly cool, in a large mixing bowl, whisk the butter with the brown and white sugars until incorporated with no lumps remain. Add in the egg, miso, and vanilla until smooth and glossy.
- Whisk the remaining dry ingredientsWhisk together the flour, baking soda, and salt in a separate mixing bowl. Using a rubber spatula, fold in half the dry ingredients into wet ingredients until everything comes together. Slowly add in the remaining flour and mix until combined. Fold in the chocolate.
- Scoop then chill the cookie dough.Use a 1 oz cookie scoop and scoop out into balls placing them parchment paper, or slipmat lined baking sheet. Cover with plastic wrap and refrigerate the cookie dough for at least 30 minutes or up to 24 hours.
- Preheat the oven to 350°F.Bake the dough 2 inches apart until golden brown and firm around the edges, 10-11 minutes, or until the edges are just golden brown and the center is puffed up and gooey. (For a more flattened cookie, lightly tap the tray on the counter when you remove it from the oven.) Sprinkle with flaky sea salt, cool on the baking sheets, and enjoy!
Notes
- Bring your egg to room temperature. If the egg is too cold it will shock the warm butter and harden the butter immediately. To bring an egg to room temperature quickly, place the egg in a bowl of warmed water for about 5-10 minutes.
- Do not over mix the batter. Over mixing the batter will run the risk of drying out the cookies and adding too much air into the cookies yielding an extra puffy cookie.
- Chill the dough. This is the most important step in making any type of cookie. To prevent cookies from spreading immediately into flat sad discs, you will need to chill the dough in the refrigerator to solidify the fat which will slow the spreading process when you bake the cookie.
- Do not overbake. When in doubt, UNDER bake the cookies. The cookies will continue to bake and solidify when they cool. Every oven is different, so keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be raw in the middle this will yield that gooey center.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 35g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 461mg | Fiber: 2g | Sugar: 9g
Elaine
Tried this recipe for the first time yesterday! It’s easy to follow and the cookies came out so delicious! They were soft, chewy, and nice & gooey from the chocolate. My son is picky about his cookies and he loved these!
Linda
I think these are the best chocolate chip cookies I ever made! Never imagined miso could be put in cookies!
Mary
These cookies are yummy, and very different from the traditional chocolate chip cookie. Recipe is easy to follow, cookies are soft and full of chocolate chips. Miso lends an almost caramel note. I followed the recipe to the letter and if anything, i would decrease the chips by a scant 1/4 cup. After forming into balls i had a scant 1/4 cup left in the bowl
Cassidy
Loved the miso in this! I made this for my entire extended family and everyone loved it! I didn't have semi-sweet dark chocolate but I just bought two bars each of dark chocolate and milk chocolate and chopped them together. These cookies were mouth-watering good
Wing
First time using miso in a non traditional way, it was so good!!
Raechel
I added some white chocolate chunks because I ran out of semi sweet, and it tasted great! I was worried the miso would be a bit too strong for some of my friends, but they said they couldn't even taste it. The brown butter was perfectly fragrant! Thank you for this recipe!
R.
Can you substitute and other miso?
takestwoeggs
I have not personally tried other types of miso so I am not sure what the end result would taste like. But to my understanding, white miso is the mildest type of miso with a slight amount of sweetness. The other miso flavors, yellow, red, or mixed miso are more concentrated and saltier in flavor. So take that into account when adding it to your recipe. I would probably reduce the amount of miso if I was using any of these alternatives.
Lauren
Loved these cookies! I bought white miso paste just for the purpose of making these. The only things I changed were reducing the sugar by 1/4 cup and reducing the amount of chocolate chips. Overall very delicious and the brown butter brings out such an amazing aroma.
takestwoeggs
We're so glad you enjoyed them and can't wait for you to share them with more friends and family! 🙂
Anne
These were supremely scrumptious but far too sweet when following the recipe exactly. Next time I make these, I will probably reduce the chocolate chips a little and the sugar by half. Despite that, the combination of miso and brown butter worked so well and these are definitely my favorite cookies now. Thank you for sharing, I am telepathically sending you all my love!
Patty
Great recipe! I’ve been experimenting with different flavor cookies lately and by far I think this is one of my favorites. It’s unexpected to mix miso as it’s more known to be used in savory dishes, but this recipe beautifully finds the balance between sweet and savory.
Heather
These are the best chocolate chip cookies I have ever made. Period. I had white miso in my fridge and thought it sounded good in a cookie so I googled and came across this recipe. It’s always risky trying a recipe from a random food blog but this is legit. I portion out and freeze half of the unbaked cookies so I can bake them fresh whenever. I’ve made this recipe at least four times in the past two months! I started increasing the miso to three tablespoons. Thank you so much for this recipe!
takestwoeggs
We're so glad you loved them! And we hope you discover more recipes on our blog that you'll enjoy too 🙂
Michelle
Ummm these are THE BEST cookies I’ve ever made!! So umami and carmel-ey and delicious! I doubled the recipe and used 3 tbsp CHICKPEA miso and it was actually perfectly salty and not overpowering in flavor. Everyone I shared these with loved them toooo. Saving and making again!! <3
takestwoeggs
Yay! We're so glad you loved them!! We can't wait for you to make them again and share them with friends and family 🥰
Melanie
I just made these and they are exceptional! I was wondering if you think they would freeze ok?
takestwoeggs
Yes, these cookies are perfectly fine to freeze for up to 3 months! You can either freeze them either before they are baked or after!
Vi
really good! i made it eggless but substituting egg with yogurt. turned out a bit cakey since i tried to compensate for the eggless-ness by using cake flour and added some baking powder. turns out it wasn't needed! now i have mini flat cakes, but they're great nonetheless. reduced the amount of sugar by quite a bit, especially white sugar and used 80% dark chocolate – the sweetness it just right, and the caramel-y and nutty flavours take centrestage! overall, quite simple to make and quite simply delicious 🙂
Radhika
Can these be made without eggs?
takestwoeggs
It is possible to make these brown butter miso chocolate chip cookies without eggs, but I, unfortunately, have not tried it myself. You can use any of these egg substitutes listed here https://www.marthastewart.com/8300996/8-best-egg-substitutes-for-baking. However, if you add anything with additional flavors it will change the overall taste of the cookie.
Tiffany
I've made these cookies several times now and I love them! However, they never come out as flat and chewy-looking as yours. Mine look like regular, decently tall cookies that when I flatten them out as you mentioned by tapping the tray, they are still at least double the height of yours! And they don't spread nearly as much. Any tips to get the cookies to look more like the pictures you have?
takestwoeggs
I totally understand! Not all baking sodas have the same potency and it sounds like yours works really well! If you want a flatter cookie, I suggest using slightly less baking soda, or alternatively, when you scoop the cookies out to bake, slightly smush the tops so they are not as round and are about 1/2 to 1/4 inch tall so when they bake and melt they should spread a little more.
Dara
These are the best cookies ever! I did make a minor change and used milk and dark chocolate vs all semisweet, that is what I had available. Wow, these are truly incredible!!! I also baked in mini silicone muffin mold’s which made them feel like mini cookie cakes!
Hana
I used red miso instead because I wanted a stronger flavor and it was delicious! It is saltier though so I left out the salt.
Also a note about the chocolate - this recipe calls for a ridiculous amount of chocolate. The recipe says 1.5 cups and I only used 1 cup, and the cookies still turned out to be half chocolate. I love chocolate but I want to taste the cookie part too. Maybe it’s different because I used chocolate chips instead of chocolate chunks? Anyway definitely going to use 1/3 less next time.