Who me? Create a ridiculously long name for a cookie recipe just because I can’t BEAR the idea of thinking my burnt-miso-brown-butter-dark-chocolate-chip cookies are ordinary? COULDN’T BE ME.
But truly, these cookies got an intense name because they are an intense cookie. But in the absolute BEST way. They are rich with dark chocolate, packed with salty miso contrast, and filled with brown butter flavor. It’s like I was tasked with building my dream cookie, and these are it.
Table of contents
What is miso and why do these cookies use it?
Good question! You might see miso popping up in desserts everywhere and wonder why, but there’s a good reason for it.
Miso is a Japanese ingredient made from fermented soybeans and is a fundamental ingredient in Japanese cooking. It’s salty, savory and carries lots of umami flavor that pulls together even the most simple dishes.
When used in baking, miso paste cuts sweetness and adds a unique richness that takes desserts to the next level. Think of miso as a replacement for a pinch of salt in dough or flaky salt on top of a cookie – it adds that extra oomph that’s so addicting, but brings a deeper flavor than salt.
How to brown the butter for this miso chocolate chip cookie
It all starts with the butter. But don’t think that miso is just the sidekick here. In this recipe we brown the butter with the miso, so both ingredients benefit from the rich caramelization that happens when you add that extra layer of heat.
When you brown butter you are essentially toasting the milk solids, getting an extra layer of caramelly flavor and brown color. When you burn miso, you are adding to the depth of the miso’s flavor as well, so you get double the flavor with just one single process.
To brown the butter, it’s best to put a skillet on medium-low heat, and melt the butter until it is golden yellow. Add in the miso and stir with a spatula until it is fully combined and no clumps remain.
Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.
Then you’re ready for the next step!
Ingredients for these brown butter miso chocolate chip cookies
The next step really just means combining all the ingredients in with the brown butter and miso. So here is a comprehensive list of everything you’ll need:
- 1/2 cup (113g)Â butter
- 2 tablespoons white miso
- 2 tablespoons milk of choice
- 1 large egg, room temperature
- 1/2 cup & 2 tablespoons (118g) brown sugar, spooned and packed
- 1/4 cup (50g)Â granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups (175g) all-purpose flour
- 1 tablespoon (8g)Â cornstarch
- 1 1/2 teaspoons baking powder
- 1 bar (113g)Â dark chocolate, chopped
Tips & tricks
You need to let the brown butter completely cool before adding in the eggs and sugar, this is so the eggs don’t curdle and the sugar doesn’t, essentially, melt into the batter.
We use the milk to temper the butter, making the cooling process quicker.
The dough will look kind of like thick peanut butter, but don’t panic, it’ll get thicker and easier to scoop as it rests!
And then there is the chocolate. When it comes to a miso dark chocolate chip cookie, we love the chocolate.
I use a generous amount of dark chocolate, about 1 full bar, and I like to chop it into big pieces. I reserve about 2 tbsp for putting on top of the cookies, but everything else I throw right in.
And how you scoop and chill the dough is totally up to you. Just know that the longer you chill the dough, the longer you might have to bake the cookies to get the desired result.
I like to bake these cookies for a very short amount of time, it maximizes the texture and keeps their gooeyness long after they have cooled. But if you prefer a firmer cookie, feel free to leave them in the oven for just a bit longer!
Storage tips
Here’s the best way to store these cookies, based on each method:
To store the baked cookies in the fridge:Â These will keep in an airtight container for up to 5 days. I like to wrap each cookie in a layer of wax paper to prevent the from sticking to each other.
To store the baked cookies in the freezer: These will freeze well for up to three months. I like to wrap them with wax paper so they don’t stick to each other, then place them in a freezer gallon bag. To thaw, remove the cookies from the bag and let them sit at room temperature for 3-4 hours. Then they should be ready to eat!
Why is this recipe in grams?
Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and mismatched results.
I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe.
Looking for other baking recipes?
Look no further – here are a few great ones on the blog:
Brown Butter & Black Sesame Banana Bread
The Trademark Chocolate Chip Cookie
Gideon’s Bakehouse Chocolate Chip Cookie Copycat Recipe
And that’s it for this burnt miso dark chocolate chip cookie recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 1/2 cup (113g) butter
- 2 tablespoons white miso
- 2 tablespoons milk of choice
- 1 large egg, at room temperature
- 1/2 cup & 2 tablespoons (118g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups (175g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- 1 1/2 teaspoons baking powder
- 1 bar (113g) dark chocolate, chopped
InstructionsÂ
- Preheat the oven to 350F.
- Put a skillet on medium-low heat, melt 113 grams of butter until it is golden yellow. Add 2 tablespoons of white miso and stir with a spatula until it is fully combined and no clumps remain.
- Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.
- Whisk in 2 tablespoons of milk to the butter mixture, it should turn into a creamy yellow liquid. Allow this mixture to cool slightly before adding the egg. Beat well.
- Add 118 grams of brown sugar, 50 grams of granulated sugar, and 1 teaspoon of vanilla. Mix until smooth.
- If the bowl is large enough, add 175 grams of flour, 8 grams of cornstarch, 1 1/2 teaspoons of baking powder. Whisk to combine. The dough should be sticky and a little wet feeling, but it will thicken up.
- Chop 113 grams of chocolate and add to the bowl. Mix well.
- Scoop the dough into 40 gram sized balls. Chill in the fridge for 10 minutes, or until the oven is preheated.
- Bake at 350°F for 9-11 minutes. You want the cookies to still feel gooey in the center, because the residual heat from the pan will continue to cook them after they are out of the oven.
- Serve whenever!
Comments
Can I use brown miso?
yes but the flavor might be a bit more intense!
This recipe deserves more than 5 starts. Absolutely amazing. I was sceptical with the amount of miso paste but rest assured that it will beautifully balance all the flavours and it leaves you with a sweet & umami heavenly flavour. Currently making another batch to give to friends and family. Wow, wow, wow! Thank you, Justine!
So SO glad you liked it!!
I finally made these and they are so delicious! Nutty, umami, and sweet. The only thing is the texture was very soft and delicate and they broke apart easily, but I think this was due to me using oat flour instead of regular. Next time if I use oat flour I will have to bake longer! But otherwise, amazing and addicting.
So glad you liked them! And yes, for a firmer texture I’d even recommend a gluten free 1:1 flour might help!
Soooo good! I used a brown/red miso that’s a lil chunky but I took my time whisking and it became a smooth texture. I just made a few cookies and froze rolled scoops of dough so we’ll see how those bake. I watched the whole video of Justine yapping while making these and I love all the food science and reasoning she gives for her technique and ingredients!! Yields perfect cookies 🙂
Ah, thank you so much, love u!! I’m so thrilled you loved the cookies. Thanks so much for your kind review <3
This is thé recipe.
Yesss, one of my faves! So glad you liked it.
This is the first recipe I tried from the blog. It is also my first time trying miso. The cookies are delicious: not too sweet, and very balanced. I think the miso brand i used is not that strong. Looking forward to trying more recipes…
I’m so glad you liked them! Thank you for taking the time leave a review 🙂
I’m not exaggerating when I say these are the best cookies I’ve ever had. What a genius idea to combine brown butter and miso in a chocolate chip cookie. I’ve already made this recipe three times in one month! My parents love them too, and I passed the recipe along to my mom (and translated it into German) so she can make them as well. So, so good! I even broke my diet for these and I regret nothing. Greetings from Germany!
Omg this is music to my ears!! I’m so so glad everyone loved them. Thank you for taking the time to leave a review <3
Hey Justine,
Could I make these the day before and leave them in the fridge and bake them off the next day?
🙂
Absolutely! They may come out slightly puffier (chilling takes out moisture), but they will be just as delicious!
The cookies came out too cakey, why do you think this could be? I measured by weight and used baking powder (not soda).
Hi Vaishali, these cookies do tend to be on the puffier/thicker side, so it may have come down to your oven or your baking mat! Chilling time can also effect these, since chilling them zaps moisture, so if they were in the fridge for a bit, that may have changed things as well. For a doughier/thinner cookie, try my Bread Flour Brown Butter CCCs!
I have made these cookies at least a dozen times, they are AMAZING! I cannot recommend enough, they are my go to cookie recipe. Justine, thank you for blessing us with this recipe 🙂
I’m so thrilled you love them! Thank you for taking the time to leave a review 🙂
My cookies turned out a little cakey, not really chewy in the middle. The miso flavour is subtle and makes a nice flavour combo with a classic.
Hi Basheerah, these cookies do tend to be more domed and soft than other cookies, so you might not get the crispy-edge-melty-center combo that most of my cookies are known for. I’m glad you liked the flavor though! Decreasing the baking time will get these to be soft and chewy in the middle, so take a few minutes off if you ever want to make them again 🙂
Just a note to the team: could you rearrange the ingredients list order so that the white and brown sugars are listed one after the other? Given that they’re added together at the same time, and also because the brown sugar is listed before the milk and eggs, even though it’s added after in the recipe? I misread the ingredients list and was scanning from the bottom up so only added 50g white sugar (which did give me pause but I dismissed without rechecking bc I trust Justine and all her recipes are fab usually!) and accidentally skipped the 118g brown sugar ðŸ˜
I have still given 4 stars bc I will be rebaking and I know it will be fantastic like her two other cookie recipes I’ve tried so far 😊
Hi Isabelle! We’re so sorry about this! We’ve reorganized the ingredient list as well as updated the instructions to include the measurements in each step. We hope you love them the next time to you make them!
Can you specify so you mean light or dark brown sugar please ?
Light brown!
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