Browned-Butter Miso Chocolate Chip Cookies
I had been wanting to experiment with miso paste in a chocolate chip cookie for a long time before I finally made these cookies. For me, these are some of the best chocolate chip cookies I’ve ever had. The miso paste adds a magical depth of flavor. They are chewy and decadent.
I started making chocolate chip cookies before I could even reach on top of the counter in the kitchen. My mom used to stand me on a chair or sit me on the counter to help make them. We made cookies at least once a week. She used to serve me a heaping scoop of dough and crack open a Pepsi, while we waited for the cookies to bake. Long before anyone knew sugar should really be consumed in moderation, and margarine was worse for your health than good old-fashioned butter. Needless to say, I've had a long love affair with chocolate chip cookies. I still consider myself a novice in creating baking recipes from scratch, but these browned-butter miso chocolate chip cookies really something special.
Use a Scoop and Mat!
Using a cookie scoop will provide uniformly shaped cookies, and a mat will keep them from sticking.
As always, baking is one area where a digital scale to measure ingredients is really best, but don’t let a lack of scale stop you. I would also like to take this moment to recommend an investment in commercial cookie scoops, especially if you do a lot of baking. I have a range of scoops. I use them for cookies, muffins, pancakes, meatballs, you name it. The are far superior to the scoops you get at Target or Walmart, which stop working after a few months. I’ve been using mine for 15 years. I’ve linked a couple below.
Ingredients
1/2 Cup or 1 Stick Browned Butter
1/2 Cup or 1 Stick Butter-Room Temperature
1/3 Cup (100 grams) White Miso Paste
1 Cup (180 grams) Brown Sugar
3/4 Cup (150 grams) White Granulated Sugar
1 Egg
1 Tsp Vanilla
1 Tsp Baking Soda
1/4 Tsp Salt
2 1/4 Cups (270 grams) All-Purpose Flour
1 1/2 Cups Dark Chocolate Chips
Flaked, Sea Salt, I love Maldon
Step 1
Brown butter in a sauce pan and pour into a large glass or metal bowl. Place in fridge for 10-15 minutes to cool. Remove browned butter from fridge. Add other stick of butter to bowl along with Miso Paste (1/3 Cup or 100g). Mix with a hand blender or kitchenaid for several minutes until well combined.
Step 2
Add brown (1 Cup or 180g) and white (3/4 Cup or 150g) sugars to butters and mix will with mixer. Add egg and vanilla. Mix well.
Step 3
Sprinkle baking soda (1tsp) and salt (1/4 tsp) over wet ingredients and mix. Then add flour (2 1/4 Cups or 270g) and mix until just combined or stir by hand (I love to use a Spurtle for this!). Then mix in chocolate chips (1 1/2 cups).
Step 4
Preheat oven to 350 degrees. On a large cookie sheet with a silicone mat, scoop out cookie dough. I like to use either a #24 Cookie Scoop or a #40 Cookie Scoop. The smaller number #40 scoop is great for keeping treat size small or making cookies for a crowd. The larger #24 scoop makes for a more impressive cookie. Place cookie sheet in freezer for 10-15 minutes to chill and rest.
Step 5
Remove cookie sheet from freezer. Sprinkle with Flaked Sea Salt. Bake for 8-12 minutes, depending on size of scoop used and how goey you like your cookies! Enjoy, my family has found them quite magical!