The Ultimate Brown Butter Miso Chocolate Chip Cookies: Sweet, Salty & Irresistible
Having honed my skills in numerous bakeries, I’ve uncovered many secrets to crafting the perfect chocolate chip cookie. Yet, among all the combinations, this particular recipe—featuring the luxurious depth of brown butter, the melting richness of dark chocolate, and the intriguing savory hint of umami miso—stands out as the one. Much like my beloved brown butter toffee chip cookies, the nutty, caramel-like notes developed from browning the butter introduce an unparalleled layer of flavor. What truly elevates these cookies, however, is the delicate addition of miso paste, which infuses them with a unique, slightly savory depth, making each bite utterly irresistible.
These cookies harmoniously blend the best characteristics: a delightful crispness at the edges, a satisfying chewiness throughout, and irresistibly soft, gooey centers. The flavor profile is a symphony of sweet and salty, reminiscent of a sophisticated salted caramel. And the best part? This incredible indulgence comes together effortlessly in just one bowl, streamlining your baking process for maximum enjoyment.
Craving a classic yet equally delicious treat? My super chewy brown butter chocolate chip cookies offer that timeless comfort you love, made even better with nutty brown butter!
Table of Contents
Why You’ll Love These Miso Chocolate Chip Cookies
These aren’t just any chocolate chip cookies; they are an experience. If you’re a fan of complex flavors and the delightful contrast of sweet and savory, then prepare to fall in love. Here’s why these brown butter miso chocolate chip cookies will become your new go-to recipe:
- Unmatched Flavor Depth: The combination of nutty brown butter, rich dark chocolate, and the subtle, earthy umami of miso paste creates a flavor profile that is truly unique and addictive. It’s like a salted caramel cookie, but even more interesting.
- Perfect Texture Every Time: Enjoy crispy golden edges, a delightfully chewy body, and a molten, gooey chocolate center that makes every bite heavenly.
- One-Bowl Convenience: Despite their gourmet taste, these cookies are incredibly simple to make. Our one-bowl method means less cleanup and more time to enjoy your delicious creations.
- A Gourmet Twist on a Classic: Elevate your standard chocolate chip cookie recipe into something extraordinary, impressing friends and family with this unexpected yet harmonious flavor pairing.
- Irresistibly Balanced Sweetness: The miso paste doesn’t make the cookies overtly savory; instead, it perfectly balances the sweetness, making them less cloying and incredibly satisfying.
The Magic of Miso in Baking
For those unfamiliar with baking with miso, you might be wondering about this unconventional ingredient in a dessert. Miso, a traditional Japanese seasoning made from fermented soybeans, is a powerhouse of umami. While it’s commonly found in savory dishes like soup or marinades, its rich, complex flavor profile can work wonders in sweets, adding an incredible depth that balances sugar and enhances other flavors.
Think of miso in desserts like adding a pinch of sea salt to caramel—it amplifies sweetness and introduces a layer of complexity. Miso brings a similar effect, but with its own unique, savory, and slightly funky notes. It doesn’t make your cookies taste “beany” or like a savory meal; rather, it provides a background note that makes the chocolate taste richer, the butter nuttier, and the cookie more profoundly satisfying.
There are different types of miso: white (shiro), yellow (shinshu), and red (aka). For these chocolate chip cookies, I highly recommend using white miso paste. It’s the mildest and sweetest variety, offering a gentle umami without overpowering the other delicate flavors. Yellow miso can also work, but red miso is generally too strong and salty for baking applications. You’ll typically find white miso paste in the refrigerated section of most grocery stores, often near the tofu or other Asian ingredients.
Mastering Brown Butter for Superior Cookies
Brown butter, or beurre noisette, is one of the easiest ways to elevate your baking. It’s butter cooked past its melting point, allowing the milk solids to toast, creating an intensely nutty, caramel-like, and toffee-esque flavor. This simple step transforms ordinary butter into a flavor bomb that makes these miso chocolate chip cookies truly exceptional.
To achieve perfect brown butter, use a light-colored, heavy-bottomed saucepan, which allows you to easily see the color change. Melt the butter over medium heat, stirring occasionally. It will foam, crackle, and pop as the water evaporates. Keep a close eye on it! Once the popping subsides, the milk solids at the bottom will start to turn golden brown, then amber. Remove it from the heat as soon as you see those beautiful amber flecks and smell a rich, nutty aroma. Don’t let it burn!
The secret to maximizing that delicious brown butter flavor is to scrape all the browned milk solids from the bottom of the pan into your mixing bowl. These tiny, toasted bits are where a significant portion of that amazing nutty flavor resides. Allowing the butter to cool properly is equally crucial. If it’s too warm, your cookie dough will be greasy, and your cookies will spread excessively in the oven, leading to a thin, crunchy texture rather than the desired crispy edges and gooey centers. Patience here is key!
Let’s Make These Unforgettable Miso Chocolate Chip Cookies!
Get ready to create some of the most flavorful chocolate chip cookies you’ve ever tasted. This straightforward, one-bowl method ensures a delightful baking experience from start to finish.
1
Begin by making the brown butter. This crucial step involves cooking unsalted butter just past its melting point until the milk solids turn a deep amber color and release a rich, nutty, caramel-like aroma. These browned bits are essential for flavor, so be sure to scrape every last speck from the bottom of your pan into your mixing bowl!
Allow the brown butter to cool completely to room temperature. This cooling process is vital; if the butter is too warm, your cookies will spread too much during baking. You should end up with approximately ¾ cup (160 grams) of luscious brown butter. The cooling time will vary depending on your kitchen’s ambient temperature, so patience is key before proceeding to the next step.
2
Whisk in the miso and wet ingredients. Once your glorious brown butter has cooled to room temperature, vigorously whisk in the white miso paste. Don’t worry if it remains slightly clumpy; it won’t fully dissolve at this stage, but the flavor will integrate beautifully. Next, add the granulated sugar and packed light brown sugar, whisking until well combined and slightly lighter in color. Finally, incorporate the room temperature large egg, egg yolk, and for an intensely rich and aromatic flavor, a high-quality vanilla paste or extract. Whisk until the mixture is thick and creamy.
Got extra miso paste? Don’t let it go to waste! Try my chewy peanut butter miso cookies for another sweet and savory delight, or treat your family to their favorite, my decadent black cocoa miso brownies!
3
Gently fold in the dry ingredients. Add the pre-whisked flour, baking soda, baking powder, and fine sea salt to the wet mixture. Mix carefully until the dry ingredients are about 75% combined, with a few streaks of flour still visible. This is the absolute perfect moment to introduce your chocolate! I love using a dynamic duo of bittersweet chocolate wafers and a chopped semi-sweet chocolate bar for varying melting points and textures. This combination creates those gorgeous pools of melty chocolate you see in bakery-style cookies. Continue to fold just until no dry flour spots remain and the chocolate is evenly distributed. Be careful not to overmix, as this can lead to tough cookies.
4
Scoop and bake the cookies to perfection. Once the dough is mixed, let it rest for 15 minutes. This brief rest helps the flour fully hydrate and firms up the dough, making it much easier to scoop. For beautifully large cookies with those coveted gooey centers, I highly recommend using a large cookie scoop (about 3 tablespoons). Roll each scoop lightly in your hands to create a neat ball, then arrange them on your prepared baking sheets, leaving plenty of space between each (I typically bake only 6 per tray). Bake in a preheated oven for 9-10 minutes, or until the edges are golden brown and the centers still look slightly soft. For an extra touch of bakery charm, press a few extra chocolate wafers or chunks onto the tops of the warm cookies immediately after removing them from the oven. Let the cookies cool on the baking sheets for at least 10 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to set up without breaking.
Ingredient Substitutions & Baking Tips
Miso Paste: As discussed, white miso paste is my top recommendation for its mild, sweet, and balanced umami. However, if you’re feeling adventurous and have access, yellow miso can also be used, though it has a slightly stronger flavor. Avoid red miso unless you specifically desire a much more intense, savory punch. Always check the refrigerated section of your grocery store for miso paste, typically near tofu or other Asian specialty items.
Chocolate Chips: For the ultimate textural contrast and those luxurious pools of melty chocolate, I swear by using two different kinds: high-quality bittersweet chocolate wafers (which melt beautifully) and a finely chopped semi-sweet chocolate bar (which provides larger, more irregular pockets of melted chocolate). Feel free to experiment! Regular chocolate chips, milk chocolate chips, or even white chocolate chunks can be used. A blend of different chocolates adds depth and visual appeal. Don’t be shy about pressing a few extra chocolate pieces onto the tops of the cookies immediately after baking for that perfect ‘Instagram-worthy’ finish.
Flour Measurement: This is a golden rule in baking! Never scoop your measuring cup directly into the flour bag. This compacts the flour, leading to too much being used and dry, dense cookies. Instead, use the “spoon-and-level” method: fluff the flour in its container, then spoon it into your measuring cup, leveling off the top with a straight edge. For the most consistently perfect results, I always recommend using a kitchen scale to measure your ingredients by weight.
Room Temperature Ingredients: Ensure your eggs and egg yolk are at room temperature. This helps them emulsify better with the fats and sugars, leading to a more uniform and tender cookie dough. Simply take them out of the fridge about 30 minutes to an hour before you plan to bake.
Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can result in tough, cakey cookies. A few streaks of flour remaining before you add the chocolate is perfectly fine.
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Frequently Asked Questions (FAQs)
Q: What kind of miso paste is best for these cookies?
A: I highly recommend using white (shiro) miso paste. It’s the mildest and sweetest variety, offering a subtle umami flavor that perfectly complements the sweetness and chocolate without being overpowering. You can usually find it in the refrigerated section of your grocery store.
Q: Can I use regular butter instead of brown butter?
A: While you technically can use regular melted butter, browning the butter is a crucial step for achieving the deep, nutty, caramel-like flavor that makes these cookies so special. It adds an incredible depth of flavor that is truly worth the extra few minutes of effort.
Q: What if my brown butter is too warm when I add the other ingredients?
A: It’s vital for the brown butter to cool to room temperature before combining it with the sugars and eggs. If it’s too warm, it can “cook” the eggs and cause the cookies to spread excessively in the oven, leading to a thin, greasy, and overly crispy texture. Patience is key here!
Q: Can I make the cookie dough ahead of time?
A: Absolutely! You can prepare the cookie dough and scoop it into balls, then store them on a tightly wrapped sheet pan in the fridge overnight. This also allows the flavors to meld beautifully. You can bake them straight from the fridge the next day, potentially adding an extra minute or two to the baking time.
Q: How do I store these brown butter miso chocolate chip cookies?
A: Baked cookies can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze baked cookies (once completely cooled) in a freezer-safe bag for up to a month. Thaw at room temperature or warm gently in the microwave for a fresh-baked experience.
Q: Can I freeze the cookie dough?
A: Yes! Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to an airtight freezer bag or container. They will keep for up to one month. You can bake them straight from frozen; just add 1-3 minutes to the usual baking time. They might be slightly thicker with even gooier centers!
Q: My cookies spread too much. What went wrong?
A: Several factors can cause cookies to spread: using butter that was too warm, over-measuring flour (or not using enough flour), or having too little leavening agent. Ensure your brown butter is at room temperature before mixing, measure your flour accurately (preferably by weight), and check your baking soda/powder dates for freshness.
Miso Chocolate Chip Cookies Recipe
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Equipment
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3 tablespoon cookie scoop
Ingredients
- 14 tablespoons unsalted butter
- 3 tablespoons white miso paste
- 2 cups all-purpose flour, *See notes below for measuring*
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla paste or extract
- 1 cup bittersweet chocolate wafers, plus more for topping
- 1/2 cup chopped semi-sweet chocolate bar
Instructions
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In a light-colored, heavy-bottomed saucepan, cook the unsalted butter over medium heat. Stir occasionally. The butter will first melt, then foam, crackle, and pop as the water evaporates. Continue cooking until the milk solids at the bottom of the pan turn golden brown to amber, emitting a rich, nutty, and caramel-like aroma. Immediately remove from heat and carefully scrape all the browned butter, including the flavorful milk solids, into a large mixing bowl. Roughly whisk in the white miso paste (don’t worry if it doesn’t fully dissolve and remains slightly clumpy). Set the bowl aside to cool completely to room temperature. This cooling process is crucial and can take anywhere from 1 to 1.5 hours depending on your kitchen’s temperature. You should have approximately ¾ cup (160 grams) of browned butter. It is imperative that the butter is at room temperature before proceeding; otherwise, your cookies will be greasy and prone to excessive spreading during baking.14 tablespoons (196 g) unsalted butter, 3 tablespoons (55 g) white miso paste
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While the butter cools, preheat your oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats.
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until thoroughly combined. Set this dry mixture aside.2 cups (260 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt
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Once the brown butter-miso mixture is at room temperature, add the packed light brown sugar and granulated sugar. Whisk vigorously for 2-3 minutes until the mixture is lightened in color and fluffy. Then, whisk in the room temperature large egg, egg yolk, and vanilla paste (or extract) until the mixture is thick, smooth, and well-emulsified.1/2 cup + 2 tablespoons (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar, 1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla paste or extract
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Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon until about 75% combined. There should still be some visible streaks of flour. At this point, add the bittersweet chocolate wafers and chopped semi-sweet chocolate bar. Continue to fold just until no dry flour patches remain and the chocolate is evenly incorporated. Be careful not to overmix the dough. Once mixed, cover the bowl and let the dough rest for at least 15 minutes at room temperature. This resting period allows the flour to fully hydrate and the dough to firm up, making it easier to scoop and contributing to a better cookie texture.1 cup (130 g) bittersweet chocolate wafers, 1/2 cup (70 g) chopped semi-sweet chocolate bar
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Using a 3-tablespoon-sized cookie scoop, portion the dough into even balls. Gently roll each ball in your hands to create a smooth, round shape, and arrange them on the prepared baking sheets, ensuring ample space between each cookie (no more than 6 per tray to prevent overcrowding). Bake for 9-10 minutes, or until the edges are golden brown and the centers are still slightly soft and puffy. For an extra bakery-style touch, you can press a few additional chocolate wafers or chopped chocolate pieces onto the tops of the hot cookies immediately after they come out of the oven. Let the baked cookies cool on the baking sheets for at least 10 minutes. This allows them to set and firm up before attempting to move them. Then, carefully transfer the cookies with a spatula to a wire rack to finish cooling completely. Enjoy your perfect brown butter miso chocolate chip cookies!
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Notes
Chocolate Chips: For incredible pools of melty chocolate, I use two different types: bittersweet chocolate wafers and a chopped semi-sweet chocolate bar. However, feel free to use your favorite regular chocolate chips, milk chocolate chips, chocolate chunks, or any combination that sparks your joy!
Storage: Keep these delicious baked miso chocolate chip cookies in an airtight container at room temperature for up to 2-3 days to maintain their freshness and chewiness.
Freezing Cookie Dough: Prepare the cookie dough as instructed and scoop it into balls. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to an airtight container or freezer bag. They can be stored in the freezer for up to one month. When you’re ready to bake, simply place them directly from the freezer onto a baking sheet. Note that baking from frozen may result in slightly thicker cookies with even gooier centers; add an additional 1-3 minutes to the baking time.
Make Ahead Tips: To prepare these delightful cookies in advance, once the dough is scooped and rolled into individual balls, you can store them on a tightly wrapped sheet pan in the refrigerator overnight. This chilling period also helps to deepen the flavors. Bake them straight from the fridge the next day following the recipe instructions; no need to bring them to room temperature first!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.