Browned Butter Miso Chocolate Cookies
This annual indulgence had me revisiting multiple recipes to capture everything we love about a warm chocolate chip cookie. I combined two favorites—BA’s Best Chocolate Chip Cookies and Miso Chocolate Chip Cookies to make the version our family loves.
My adaptations:
Kept the full sugar amount for a crisp exterior with a soft center.
Added an extra ounce of flour for a sturdier dough that holds its shape instead of spreading thin.
Freeze individual cookie doughs and bake frozen dough in small batches (you can have a treat of ONE piggies) at 350°F in a toaster oven for 17 minutes.
Always weigh the ingredients. The result: a big cookie with a perfectly crisp outside and a soft, gooey center when warm.
Ingredients:
1½ cups (200 g) + 1 ounce (29g) all-purpose flour
1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
¾ tsp. (4 g) baking soda
¾ cup (1½ sticks; 169 g) unsalted butter, divided
1 cup (200 g) (packed) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
2 large egg yolks
2 tsp. vanilla extract
Scant 2 tbsp white miso paste
6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips
Instructions:
Mix together flour, salt, and baking soda
Melt 1 stick of butter over medium heat in medium size pot, until butter fat is browned and smells aromatic, 4-6 minutes
Melt remaining 1/2 stick of butter in browned butter, off heat
Whisk in sugars and miso paste until no lumps remains
Whisk in egg and egg yolks, and vanilla extract
Fold in flour mixture and chocolate chips
Divide dough into 16 portions and form round dough balls
Freeze individually on baking sheet and store in freezer
Bake at 350F for 17 minutes, one or few at a time
Enjoy while warm