Who me? Create a ridiculously long name for a cookie recipe just because I can’t BEAR the idea of thinking my burnt-miso-brown-butter-dark-chocolate-chip cookies are ordinary? COULDN’T BE ME.
But truly, these cookies got an intense name because they are an intense cookie. But in the absolute BEST way. They are rich with dark chocolate, packed with salty miso contrast, and filled with brown butter flavor. It’s like I was tasked with building my dream cookie, and these are it.
How to brown the butter for this miso chocolate chip cookie
It all starts with the butter. But don’t think that miso is just the sidekick here. In this recipe we brown the butter with the miso, so both ingredients benefit from the rich caramelization that happens when you add that extra layer of heat.
When you brown butter you are essentially toasting the milk solids, getting an extra layer of caramelly flavor and brown color. When you burn miso, you are adding to the depth of the miso’s flavor as well, so you get double the flavor with just one single process.
To brown the butter, it’s best to put a skillet on medium-low heat, and melt the butter until it is golden yellow. Add in the miso and stir with a spatula until it is fully combined and no clumps remain.
Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.
Then you’re ready for the next step!
Ingredients for these brown butter miso chocolate chip cookies
The next step really just means combining all the ingredients in with the brown butter and miso. So here is a comprehensive list of everything you’ll need:
- 113 grams butter, 1/2 cup
- 2 tbsp white miso
- 118 grams brown sugar spooned and packed, ½ cup & 2 tbsp
- 2 tbsp milk of choice
- 1 large egg at room temperature
- 50 grams white sugar, 1/4 cup
- 1 tsp vanilla extract
- 175 grams flour, 1 & 3/4 cup
- 8 grams cornstarch, 1 tbsp
- 1 ½ tsp baking powder
- 113 grams dark chocolate about 1 bar, chopped
You need to let the brown butter completely cool before adding in the eggs and sugar, this is so the eggs don’t curdle and the sugar doesn’t, essentially, melt into the batter.
We use the milk to temper the butter, making the cooling process quicker.
The dough will look kind of like thick peanut butter, but don’t panic, it’ll get thicker and easier to scoop as it rests!
And then there is the chocolate. When it comes to a miso dark chocolate chip cookie, we love the chocolate.
I use a generous amount of dark chocolate, about 1 full bar, and I like to chop it into big pieces. I reserve about 2 tbsp for putting on top of the cookies, but everything else I throw right in.
And how you scoop and chill the dough is totally up to you. Just know that the longer you chill the dough, the longer you might have to bake the cookies to get the desired result.
I like to bake these cookies for a very short amount of time, it maximizes the texture and keeps their gooeyness long after they have cooled. But if you prefer a firmer cookie, feel free to leave them in the oven for just a bit longer!
Looking for other baking recipes?
Look no further – here are a few great ones on the blog:
Brown Butter & Black Sesame Banana Bread
The Trademark Chocolate Chip Cookie
Gideon’s Bakehouse Chocolate Chip Cookie Copycat Recipe
And that’s it for this burnt miso dark chocolate chip cookie recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 113 grams butter, 1/2 cup
- 2 tbsp white miso
- 118 grams brown sugar, spooned and packed, ½ cup & 2 tbsp
- 2 tbsp milk of choice
- 1 large egg, at room temperature
- 50 grams white sugar, 1/4 cup
- 1 tsp vanilla extract
- 175 grams flour, 1 & 3/4 cup
- 8 grams cornstarch, 1 tbsp
- 1 ½ tsp baking powder
- 113 grams dark chocolate, about 1 bar, chopped
Instructions
- Preheat the oven to 350F.
- Put a skillet on medium-low heat, melt the butter until it is golden yellow. Add in the miso and stir with a spatula until it is fully combined and no clumps remain.
- Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.
- Whisk in the milk to the butter, it should turn into a creamy yellow liquid. Allow this mixture to cool slightly before adding in the eggs. Beat well.
- Then add in the sugars and vanilla, mix until smooth.
- If the bowl is large enough, add in the flour, cornstarch, baking powder and whisk to combine. The dough should be sticky and a little wet feeling, but it will thicken up.
- Chop the chocolate and add to the bowl. Mix well.
- Scoop the dough into 40 gram sized balls, refrigerate for 10 minutes or until the oven is preheated.
- Bake at 350F for 9-11 minutes. You want the cookies to still feel gooey in the center, because the residual heat from the pan will continue to cook them after they are out of the oven.
- Serve whenever!
Comments
Can I use brown miso?
yes but the flavor might be a bit more intense!
This recipe deserves more than 5 starts. Absolutely amazing. I was sceptical with the amount of miso paste but rest assured that it will beautifully balance all the flavours and it leaves you with a sweet & umami heavenly flavour. Currently making another batch to give to friends and family. Wow, wow, wow! Thank you, Justine!
So SO glad you liked it!!
I finally made these and they are so delicious! Nutty, umami, and sweet. The only thing is the texture was very soft and delicate and they broke apart easily, but I think this was due to me using oat flour instead of regular. Next time if I use oat flour I will have to bake longer! But otherwise, amazing and addicting.
So glad you liked them! And yes, for a firmer texture I’d even recommend a gluten free 1:1 flour might help!
Soooo good! I used a brown/red miso that’s a lil chunky but I took my time whisking and it became a smooth texture. I just made a few cookies and froze rolled scoops of dough so we’ll see how those bake. I watched the whole video of Justine yapping while making these and I love all the food science and reasoning she gives for her technique and ingredients!! Yields perfect cookies 🙂
Ah, thank you so much, love u!! I’m so thrilled you loved the cookies. Thanks so much for your kind review <3
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