Brown-Butter Miso Chocolate Chip Cookies
A tablespoon of white miso turns the classic cookie into something deeper, saltier, and impossible to stop eating. Crisp edge, molten middle, flaky salt on top.
I will defend miso in dessert until the end of my life. A spoonful of white miso adds the depth that vanilla pretends to but never quite delivers, and it makes brown butter taste browner. These are the cookies people text you about a week later.
Make the dough Friday night. Bake them Saturday morning. Eat them warm with cold milk, on a chair near a window, with nothing else on the schedule.
Ingredients
Method
- 1
Brown the butter in a light-colored pan over medium heat until it smells like toffee. Cool 10 minutes.
- 2
Whisk in the miso, then both sugars. Whisk vigorously for 2 minutes.
- 3
Beat in the egg, yolk, and vanilla until glossy.
- 4
Fold in flour, baking soda, and salt until just combined. Fold in the chocolate.
- 5
Scoop into 14 balls, refrigerate uncovered overnight (this is the secret).
- 6
Bake at 180°C / 360°F for 11–12 minutes on parchment. Edges should be set; centers should look slightly underdone.
- 7
Bang the tray on the counter once out of the oven for crinkly tops. Finish with flaky salt while warm.
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