These Brown Butter Miso Chocolate Chip Cookies create the most delicious flavor pairing. Made with classic cookie ingredients with the inclusion of savory white miso paste, these cookies bring the combination of sweet and salty to the next level.
Everyone is loving these cookies right now and for good reason! The nutty richness of browned butter goes so well with the complexity of the miso flavor. Topped with melty chocolate and finished with a sprinkle of flaky sea salt, these cookies are the epitome of a perfect flavor contrast.
What makes this recipe even better is how easy it is to create. Whether you’re baking for a casual get-together, gifting homemade sweets, or treating yourself to something extra unique, these cookies are guaranteed to impress.
Plus you can be sure that these cookies will turn out extra delicious because I made them 4 times before they were perfect! Perfectly soft and chewy, packed with chocolate chunks, and super impressive in flavor!
Since you are here and love fun cookie recipes, check out this Biscoff White Chip Cookies Recipe, these Cookies and Cream Milkshake Cookies, or these Chocolate Chip Black Cocoa Cookies.
Ingredients for these brown butter miso chocolate chip cookies
Here are the ingredients you will need to make salty brown butter cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Butter: is browned to create a nutty flavor that adds depth to the cookies. Make sure to use unsalted butter so that it doesn’t overpower the saltiness of the miso paste.
- All-purpose Flour: is the base of the dough. You can add an extra ¼ cup if you want a slightly thicker texture.
- Baking Soda and Baking Powder: help the cookies spread and rise slightly during baking.
- Salt: balances the sweetness and enhances the overall flavor of the cookies.
- Granulated sugar and Light Brown Sugar: add sweetness and contribute to the cookies’ slight crispiness.
- Egg (room temperature): acts as a binder and provides moisture which helps to create a soft and chewy texture.
- Vanilla Extract: enhances the flavor and aroma of the cookies.
- White Miso Paste: adds a salted umami flavor that balances the sweetness and creates a unique depth.
- Semi-sweet Chocolate Chips or Chunks or Dark Chocolate Chunks or Chips: provides bursts of rich chocolate in every bite, complementing the brown butter and miso. Of course, you cal also play around with the flavors by adding milk chocolate or white chocolate chips!
How to make these brown butter miso chocolate chip cookies
This is how you can make these miso cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven and line baking sheets with parchment paper.
- In a medium-sized saucepan or a small saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking until the butter begins to foam, develops a golden brown color, and releases a nutty aroma. This allows those milk solids to caramelize and give us an amazing depth of flavor.
- Pour the browned butter into a heatproof bowl and let it cool to room temperature, about 10-15 minutes.
- Whisk together the flour, baking soda, baking powder, and salt in a separate medium bowl. Set aside.
- In a large mixing bowl, blend the cooled brown butter with granulated and brown sugar until smooth and creamy.
- Beat in the egg, the vanilla extract and miso paste until everything is evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring just until a dough forms.
- Gently fold in the chocolate chips or chunks, being careful not to overmix.
- Scoop the dough into balls, about 2 tablespoons each, and arrange them on the baking sheets with 2 inches of space between each ball. If desired, sprinkle a pinch of flaky sea salt over the tops of the dough balls.
- Bake the cookies in the oven until the edges look golden and the centers appear just set.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Miso Brown Butter Chocolate Chip Cookies Tips
- Work quickly and smoothly when mixing the dough. We want to avoid over-mixing so that the gluten doesn’t develop and our cookies will become too chewy.
- Use a kitchen scale instead of a measuring cup to weigh your dry ingredients, especially the flour.
- This recipe doesn’t require you to chill the dough but if you want even more depth of flavor feel free to chill it for a few hours or overnight then bake for a few more minutes.
Why do you need to make this miso chocolate chip cookie recipe?
- This recipe creates a cookie with a unique umami miso flavor, a gooey center, and crispy edges.
- It only requires simple ingredients that can be found at any grocery store. Miso paste is most likely to be available anywhere.
- It’s a great way to switch up a perfect chocolate chip cookie recipe and make it more fun!
Frequently Asked Questions – FAQ
Can I use different types of miso?
Using white miso or sweet white miso paste is your best option because it’s the mildest in terms of saltiness and flavor. If you go with one of the darker-colored ones like yellow miso or red miso, they might overpower the other flavors and be too salty. So, no I don’t recommend using a different type of miso.
How do I store my leftover brown butter miso chocolate chip cookies?
You can store your cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. For longer storage, you can freeze them in an airtight plastic bag for a couple of months.
Can I skip browning the butter?
You shouldn’t! Browning the butter is key to developing a deep, nutty flavor that adds to the cookies’ unique flavor. They just won’t have the same rich and complex taste. Plus by browning the butter some of the water content will evaporate which is accounted for in this recipe so you might end up with a cookie that is too thin.
Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free all-purpose flour blend. Just make sure the blend contains xanthan gum or a binding agent for proper texture.
Can I make the dough ahead of time?
Absolutely! You can do so by scooping the dough into balls, freezing them on a baking sheet, and then transferring them to a freezer-safe bag or container. When you’re ready, bake directly from frozen and add an extra minute or two to the baking time.
The Best Brown Butter Miso Chocolate Chip Cookies
Brown Butter Miso Chocolate Chip Cookies
Ingredients
- 9 tablespoon butter unsalted
- 1 & ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 1 ½ teaspoon vanilla extract
- 2 & ½ tablespoon white miso paste
- 4 oz semi sweet chocolate bar chopped, or dark chocolate bar
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir occasionally until the butter foams, turns golden brown, and smells nutty (about 5-6 minutes).9 tablespoon butter
- Remove from heat and pour into a heatproof bowl. Allow it to cool to room temperature (about 15 minutes).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.1 & ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat until smooth and creamy.⅓ cup granulated sugar, ½ cup light brown sugar
- Add the egg, the vanilla extract and miso paste until fully incorporated.1 large egg, 1 ½ teaspoon vanilla extract, 2 & ½ tablespoon white miso paste
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently, being careful not to overmix.4 oz semi sweet chocolate bar
- Scoop the chilled dough into balls 2 tablespoons each and place 2 inches apart on the baking sheets. Sprinkle each dough ball with a pinch of flaky sea salt, if desired.Flaky sea salt
- Bake for 10 minutes, or until the edges are golden brown and the centers look just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
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