Brown Butter Miso Cookies
ps: I have weekly cookie drops with a wide variety of artisanal flavours available to order through my site!
Ingredients:
110g Unsalted Butter
30g White Miso paste
100g Brown Sugar
70g White sugar
200g Plain Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 Egg
180g Chocolate of choice (I personally love chunks of chocolate so I use a roughly chopped bar)
Instructions:
Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue to cook it, swirling occasionally, until it turns golden brown and gives off a nutty aroma—about 5-7 minutes. Be sure to keep a close eye on it to avoid burning.
Mix the other Ingredients:
In a large mixing bowl, whisk together the egg, brown sugar, and white sugar until smooth and combined. Set aside.
Finish the Butter Mixture:
Remove the browned butter from the heat and stir in the miso paste until fully combined. Let the butter mixture cool for a few minutes.
Combine Wet and Dry Ingredients:
Slowly add the cooled butter mixture into the bowl with the sugars and egg. Mix well until everything is fully combined.
Add Dry Ingredients:
Sift in the flour, baking soda, and baking powder, and fold gently into the wet ingredients. Be careful not to overmix. The dough should be slightly thick but soft.
Fold in Chocolate:
Stir in the chocolate chips or chunks, making sure they’re evenly distributed throughout the dough.
Shape the Cookies:
Using a spoon or cookie scoop, divide the dough into 9, roll each portion into a ball, and form a round shape.
Chill the Dough (for the best results!):
Tip: For the most round, pretty cookies, place the dough balls on a baking sheet or plate and chill in the fridge for at least 7 hours, or up to 24 hours. This step also helps the cookies bake evenly and results in a chewier texture.
Preheat the Oven:
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
Bake:
Arrange the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the center is still soft.
Cool (if you can resist!):
Resist the urge to eat immediately—let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and reach the perfect chewy texture.
Enjoy!
These cookies are the perfect balance of sweet and savory with that hidden umami richness from the miso paste. They’re best enjoyed with a cup of coffee or a cold glass of milk. Happy baking!
Notes:
The miso paste adds a subtle savory depth to the cookies, so be sure not to skip it! If you prefer a stronger miso flavor, you can adjust the amount slightly to taste.
For the best texture, let the dough chill for as long as possible. The longer the dough rests, the better the cookies will turn out
This cookie recipe's key takeaway is the brown butter's nuttiness and the miso's salty umami notes.
This cookie is a perfect amalgamation of my love for sweet yet slightly salty desserts.
