Browned Butter Miso Chocolate Chip Cookies have taken the baking world by storm, giving a modern twist to a beloved classic. Combining the deep, nutty flavors of browned butter with the savory umami of white miso paste, these cookies deliver a one-of-a-kind tasting experience.
Since their recent surge on social media and food blogs, these cookies have captivated bakers looking for something beyond the expected. The rich flavor profile is perfectly balanced by pockets of gooey chocolate, while the miso adds a subtle saltiness and depth that elevates the entire cookie.
Chocolate chip cookies first appeared in the 1930s when Ruth Wakefield famously created the original using Nestlé chocolate pieces. Over the decades, people have experimented with various additions and techniques, but the latest trend is to blend savory with sweet.
Miso, a fermented soybean paste from Japan, has been traditionally used in soups and sauces but shines in desserts like these cookies, offering a balancing act to the sweetness of sugar and chocolate. Browned butter, with its nutty aroma, only improves upon the classic, intensifying every note of flavor.
Whether you are new to baking or a seasoned pro, Browned Butter Miso Chocolate Chip Cookies offer complexity in taste yet remain approachable to make. These cookies are perfect for anyone looking to impress with something just a little different yet completely comforting.
Ingredients
- 1 cup (227g) unsalted butter
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons white miso paste
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (340g) semisweet or dark chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium-sized saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams, then the milk solids at the bottom turn golden brown and smell nutty. Remove from heat immediately and pour into a heatproof bowl to cool slightly.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the slightly cooled browned butter, brown sugar, and granulated sugar. Beat until well combined.
- Add the miso paste to the sugar-butter mixture and beat until fully incorporated.
- Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips or chunks using a spatula.
- Cover the dough and chill in the refrigerator for at least 1 hour, or overnight for best flavor and texture.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the chilled dough into 2-tablespoon-sized balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone.
- Remove from the oven and sprinkle with flaky sea salt if desired. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Each Browned Butter Miso Chocolate Chip Cookie contains a unique blend of nutrients borrowed from both classic baking and innovative ingredients.
Thanks to browned butter, these cookies offer a heightened flavor profile while also providing about 110-130 calories per cookie (based on a 2-tablespoon serving size and a batch of 24). You can expect each cookie to have about 6 grams of fat, primarily from butter and chocolate.
These fats include a small portion of saturated fat, which, while best enjoyed in moderation, is offset by the small individual serving. The inclusion of white miso paste introduces modest amounts of protein and minerals, thanks to the fermentation process.
Each cookie contains roughly 16 grams of carbohydrates, mostly from flour and sugar, and approximately 1 gram of dietary fiber, depending on the type of chocolate used. The sugars from brown and granulated sugar make these cookies a treat best enjoyed occasionally.
Sodium content sits at around 90mg per cookie, slightly elevated by the miso and the optional sprinkle of flaky sea salt.
While these cookies do not offer significant vitamins or minerals in the context of a daily diet, their unique composition means they include trace minerals from miso such as manganese and copper.
As with all desserts, enjoy Browned Butter Miso Chocolate Chip Cookies in moderation for the most balanced dietary approach.
Wine and Beverage Pairings
Browned Butter Miso Chocolate Chip Cookies pair exceptionally well with a range of beverages. For a classic combination, serve them with a cold glass of full-fat milk, which complements the richness of the butter and chocolate while mellowing the salty undertones of miso.
Coffee drinkers will find the cookies particularly satisfying alongside a medium or dark roast coffee, whose robust flavors contrast beautifully with the sweet-and-savory notes. If tea is more your style, opt for a Japanese matcha or a roasted hojicha; these teas enhance the miso's umami character.
For an adult twist, try pairing the cookies with a late-harvest dessert wine such as Sauternes or a nutty sherry. Their sweetness and complexity make for a sophisticated dessert experience.
Cooking Tips and Variations
To achieve the best results with Browned Butter Miso Chocolate Chip Cookies, start by using high-quality butter for the browning process. Take care not to burn the butter; as soon as it turns golden and emits a nutty aroma, pour it promptly into a heatproof bowl to stop cooking.
Chilling the dough is essential-do not skip this step. It allows the flour to fully hydrate, deepens the flavors, and ensures the cookies bake up thick rather than spreading too thin.
Try swapping out chocolate chips for chocolate chunks for varied texture, or experiment with dark, milk, or even ruby chocolate for unique flavor notes. If you're looking for a gluten-free option, substitute a reliable 1:1 gluten-free flour blend.
For a chewy cookie, slightly underbake them, or bake a bit longer for crisp edges. The addition of white miso is what sets this recipe apart, but you can try red miso for a deeper umami kick; just start with a little less and adjust to taste.
Adding roasted nuts like walnuts or pecans can also complement the savory-sweet profile. For those who enjoy a bit of heat, a pinch of cayenne can introduce a whole new dimension. Always bake a test cookie first to ensure your oven runs true to temperature and the dough reacts well.
Remember to sprinkle flaky sea salt right after baking, while the cookies are still warm, for that perfect finish.
Serving Suggestions
Browned Butter Miso Chocolate Chip Cookies shine brightest when served fresh and slightly warm, as this allows their signature gooey chocolate puddles to contrast with crisp, caramelized edges.
For a showstopping dessert, plate a couple of cookies with a scoop of high-quality vanilla bean ice cream, letting the warmth from the cookie create soft, melty moments.
A light dusting of powdered sugar or a drizzle of melted chocolate will add an elegant touch for dinner parties or special occasions.
If you are hosting a gathering, consider creating a cookie platter with a variety of miso baked goods such as miso brownies or miso blondies to highlight the versatility of this star ingredient. Individually wrapped cookies also make for thoughtful edible gifts during holidays or special events.
To maintain freshness, store in an airtight container at room temperature for up to five days. These cookies also freeze exceptionally well; simply allow them to cool completely and store in a zip-top bag or freezer-safe container for up to three months.
Serve straight from the freezer or thaw briefly for an instant gourmet treat.
Health Benefits
Browned Butter Miso Chocolate Chip Cookies, while indulgent, offer an interesting array of health benefits derived from their unique ingredients. The use of miso paste brings probiotics, enzymes, and essential minerals like zinc, manganese, and copper into the mix, all known for supporting digestive and metabolic health.
Miso, being a fermented product, may also help promote beneficial gut bacteria. Although butter is a source of saturated fat, it also includes fat-soluble vitamins such as A, D, E, and K when consumed as part of a balanced diet.
Opting for good-quality dark chocolate chips can provide antioxidants and flavonoids, which are linked to heart health. While these cookies do contain sugar, enjoying them in moderation within the broader context of a healthy lifestyle is key.
If dietary restrictions are a concern, you may substitute gluten-free flour or lower-sugar chocolate to adapt the recipe. While not a health food, these cookies offer more than just empty calories, thanks to the self-contained benefits of their special ingredients.
For the best balance, savor one or two with plenty of water, fruit, or a fiber-rich snack.
Frequently Asked Questions
Yes, you can use red miso, but it has a more intense flavor. Start with half the amount and adjust to your taste preferences.
For optimal flavor and texture, chill the dough for at least 1 hour. Overnight refrigeration yields the best results.
Absolutely. Substitute a 1:1 gluten-free flour blend for the all-purpose flour to accommodate gluten sensitivities.
No, store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Yes, portion the dough into balls and freeze on a sheet, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to baking time.
Browned Butter Miso Chocolate Chip Cookies deliver a sophisticated twist on the traditional chocolate chip cookie, blending nutty browned butter with the incredible umami boost of white miso. From their first bite, you'll experience a harmonious balance of flavors-salty, sweet, nutty, and deeply satisfying. Perfect for indulging at home, gifting to friends, or impressing at your next potluck, these cookies are as memorable as they are easy to make. By following the tips above, you can personalize every batch to suit your own tastes and dietary needs. Next time you're craving cookies, reach for miso and browned butter to transform your baking repertoire. Enjoy every delicious, innovative morsel these cookies have to offer.
Ingredients
- 1 cup (226g) unsalted butter
- 2 ½ cups (313g) all-purpose flour
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 tablespoons white miso paste
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255g) semisweet chocolate chips
Instructions
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1In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5 minutes. Transfer to a bowl and let cool for 10 minutes.
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2In a large mixing bowl, whisk together the browned butter, brown sugar, granulated sugar, and miso paste until well combined.
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3Add eggs and vanilla extract to the butter mixture and whisk until smooth.
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4In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
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5Fold in the chocolate chips. Cover dough and chill for at least 30 minutes, if desired, for thicker cookies.
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6Preheat oven to 350°F (175°C). Scoop tablespoons of dough onto a lined baking sheet, spacing 2 inches apart. Bake for 12-14 minutes, until edges are golden and centers are set. Cool on wire rack before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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