Miso Brown Butter Cookies (Print)

Nutty, caramelized brown butter treats with a savory-sweet depth from white miso and chocolate chips.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup light brown sugar, packed (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt

→ Mix-ins & Toppings

11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)

# Directions:

01 - Melt butter in a medium saucepan over medium heat, swirling frequently until it foams and turns a deep golden color with brown bits, about 5 to 7 minutes. Transfer immediately to a large mixing bowl and let cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and miso paste into the cooled butter until smooth and fully combined.
03 - Add eggs and vanilla extract; whisk until mixture is glossy and slightly thickened.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt. Gradually fold this dry mixture into the wet ingredients using a spatula until just combined.
05 - Fold dark or semisweet chocolate chips or chunks into the dough evenly.
06 - Cover and refrigerate the dough for at least 30 minutes, or up to overnight for enhanced flavor and texture.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop the chilled dough into 2-tablespoon portions and arrange them 2 inches apart on the prepared sheets.
09 - Bake for 11 to 13 minutes until edges are golden and centers are set.
10 - Remove from oven, sprinkle with flaky sea salt if desired, cool on baking sheets for 5 minutes, then transfer to a wire rack until completely cooled.

# Expert Advice:

01 -
  • The brown butter creates this incredible toasted richness that makes people ask what your secret ingredient is (then laugh when you tell them).
  • White miso adds a subtle salty undertone that makes these taste sophisticated without being weird or overly savory.
  • They're crispy at the edges and chewy in the middle—basically the cookie texture sweet spot.
  • Once you make them, you'll find yourself baking another batch just to have them around.
02 -
  • Don't skip the browning step or rush it—pale brown butter won't give you that complex, toasted flavor that makes these cookies special.
  • If your white miso is clumpy or won't dissolve into the butter mixture, strain it through a fine mesh before adding eggs; this one time saved me from grainy cookies.
  • Overbaking is the fastest way to lose the chewiness; pull them out when the edges are golden but the center looks just barely set.
03 -
  • Keep the brown butter solids in the bottom of the pan and fold them into your dough at the end for even more toasted flavor and texture.
  • Chill dough overnight if you can; the flavors mellow and deepen in a way that makes a real difference in the final cookie.
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