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, swirling, 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 and egg yolk, 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 mixi 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. 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.