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A pulled apart melty chocolate chip cookie
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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.
Course Dessert
Cuisine Asian Fusion
Keyword chocolate chip cookie, miso chocolate chip cookie
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings 1 dozen cookies
Calories 357kcal
Author Takes Two Eggs

Ingredients

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 1/2 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 ingredients. Whisk 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