Miso Brown Butter Chocolate Chip Cookies: The Ultimate Umami Twist
If there is one baking technique that transforms the good into the extraordinary, it is browning butter. That nutty, toasted aroma lays the foundation for what I believe is the most sophisticated cookie you will ever bake. But the secret weapon here isn't just the butter—it's White Miso. This fermented soybean paste adds a layer of savory 'umami' depth that amplifies the caramel notes of the brown sugar and cuts through the richness of the dark chocolate. It doesn't taste like soup; rather, it provides a salted-toffee complexity that lingers on the palate. These cookies feature crisp edges, chewy centers, and a flavor profile that perfectly balances sweet and salty. This recipe represents a beautiful fusion of classic American comfort food with a Japanese staple, creating a modern classic that feels both nostalgic and thrillingly new.
The Masterplan
Start by browning the butter. Melt the butter in a saucepan over medium heat. Swirl constantly as it foams and crackles. Once the crackling stops and you smell a nutty aroma and see brown specs at the bottom (about 5-8 minutes), remove immediately from heat and pour into a heat-proof mixing bowl to stop the cooking. Let it cool for 10 minutes.
Whisk the white miso paste into the warm brown butter until smooth and fully incorporated. This ensures no lumps of miso remain in the dough.
Add both the brown and white sugars to the butter-miso mixture. Whisk vigorously for about 2 minutes until the mixture looks glossy and slightly thickened.
Add the whole egg, egg yolk, and vanilla extract. Whisk again until the mixture is smooth and ribbon-like.
In a separate bowl, sift together the flour, baking soda, and baking powder. Fold the dry ingredients into the wet mixture using a spatula just until streaks of flour disappear. Do not overmix.
Fold in the chopped chocolate chunks.
Cover the dough and chill in the refrigerator for at least 30 minutes (up to overnight). This step allows the flour to hydrate and the flavors to meld, resulting in a chewier texture.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop the dough into 2-tablespoon sized balls and place them on the baking sheets, spaced 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and crispy, but the centers still look slightly soft. They will firm up as they cool.
Immediately sprinkle with flaky sea salt upon removing from the oven. Let cool on the pan for 5 minutes before transferring to a wire rack.
Perfect Pairings
Zero-Waste Candied Citrus Peel & Golden Syrup Duo
Spicy Hot Honey & Chili Candied Orange Peels
Chewy Ube & Candied Orange Peel Mochi Brownies
Gather Your Energy
Step by Step
Start by browning the butter. Melt the butter in a saucepan over medium heat. Swirl constantly as it foams and crackles. Once the crackling stops and you smell a nutty aroma and see brown specs at the bottom (about 5-8 minutes), remove immediately from heat and pour into a heat-proof mixing bowl to stop the cooking. Let it cool for 10 minutes.
Whisk the white miso paste into the warm brown butter until smooth and fully incorporated. This ensures no lumps of miso remain in the dough.
Add both the brown and white sugars to the butter-miso mixture. Whisk vigorously for about 2 minutes until the mixture looks glossy and slightly thickened.
Add the whole egg, egg yolk, and vanilla extract. Whisk again until the mixture is smooth and ribbon-like.
In a separate bowl, sift together the flour, baking soda, and baking powder. Fold the dry ingredients into the wet mixture using a spatula just until streaks of flour disappear. Do not overmix.
Fold in the chopped chocolate chunks.
Cover the dough and chill in the refrigerator for at least 30 minutes (up to overnight). This step allows the flour to hydrate and the flavors to meld, resulting in a chewier texture.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop the dough into 2-tablespoon sized balls and place them on the baking sheets, spaced 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and crispy, but the centers still look slightly soft. They will firm up as they cool.
Immediately sprinkle with flaky sea salt upon removing from the oven. Let cool on the pan for 5 minutes before transferring to a wire rack.