Rich, chewy cookies with nutty browned butter, savory miso, and dark chocolate chunks, finished with flaky sea salt for a sweet-savory treat.
american
Nutrition
High in calories, fat, and sugar from butter, chocolate, and brown sugar with moderate protein from egg and flour.
11% of daily energy
22 g
Carbs
43% kcal
12 g
Total fat
52% kcal
2.3 g
Protein
5% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingcookiesdessertsnackfamily friendly
Browned Butter Miso Chocolate Chip Cookies
Well Seasoned Studio (Ari Laing)
18
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Oven
Baking sheet
Parchment paper
Medium saucepan
Large mixing bowl
Medium bowl
Whisk
Spatula
Cookie scoop
Cooling rack
Instructions
1
Prepare the baking sheet. Preheat an oven to 350°F (177°C), then line a baking sheet with parchment paper.
2
Make browned butter. Add 14 Tbsp (180g) cubed unsalted butter to a medium saucepan over medium heat. Allow the butter to melt, then continue cooking for an additional 5-10 minutes, stirring constantly. You should see the butter begin to foam vigorously – keep stirring. Once the butter begins to turn golden brown and smells nutty, it's done. Transfer the browned butter to a large mixing bowl before the milk solids burn (and be sure to use a spatula to scrape out all the browned bits!). Whisk in 1 heaping Tbsp white miso paste until well mixed. Allow the butter mixture to cool slightly, at least 5 minutes.
3
While the butter cools, mix the dry ingredients. In a medium bowl, whisk together 1½ cup (200g) all-purpose flour, 1 tsp baking powder, ¾ tsp baking soda, and ¼ tsp Kosher salt.
4
Mix the wet ingredients. To the cooled brown butter miso mixture, add ¾ cup (150g) brown sugar and ¼ cup (50g) granulated sugar, then whisk well to combine. Add 1 large egg and 1 Tbsp vanilla bean paste, then whisk vigorously for about 1 minute. The mixture will lighten in color and become very smooth.
5
Fold in the dry ingredients. Add the dry ingredients all at once, then use a spatula to gently fold into the wet ingredients until only a few streaks of flour remain.
6
Add chocolate. Pour in 6oz chopped dark chocolate, then fold to fully combine.
7
Portion the cookies. Use a cookie scoop (1-ounce) to measure out cookie dough. Press 1 or 2 large pieces of semi-sweet chocolate into the top of each cookie, then transfer to the prepared baking sheet leaving a couple inches in between each. I bake 6 cookies at a time.
8
Bake the cookies. Bake for 11-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but this is okay! Sprinkle each cookie immediately with a pinch of flaky sea salt. Cool slightly for about 5 minutes, then use a spatula to transfer the cookies to a cooling rack. Repeat with remaining cookie dough. Enjoy!
Browned Butter Miso Chocolate Chip Cookies
Well Seasoned Studio (Ari Laing)
18
servings
0
per serve
0
minutes
Rich, chewy cookies with nutty browned butter, savory miso, and dark chocolate chunks, finished with flaky sea salt for a sweet-savory treat.
american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Oven
Baking sheet
Parchment paper
Medium saucepan
Large mixing bowl
Medium bowl
Whisk
Spatula
Cookie scoop
Cooling rack
Instructions
1
Prepare the baking sheet. Preheat an oven to 350°F (177°C), then line a baking sheet with parchment paper.
2
Make browned butter. Add 14 Tbsp (180g) cubed unsalted butter to a medium saucepan over medium heat. Allow the butter to melt, then continue cooking for an additional 5-10 minutes, stirring constantly. You should see the butter begin to foam vigorously – keep stirring. Once the butter begins to turn golden brown and smells nutty, it's done. Transfer the browned butter to a large mixing bowl before the milk solids burn (and be sure to use a spatula to scrape out all the browned bits!). Whisk in 1 heaping Tbsp white miso paste until well mixed. Allow the butter mixture to cool slightly, at least 5 minutes.
3
While the butter cools, mix the dry ingredients. In a medium bowl, whisk together 1½ cup (200g) all-purpose flour, 1 tsp baking powder, ¾ tsp baking soda, and ¼ tsp Kosher salt.
4
Mix the wet ingredients. To the cooled brown butter miso mixture, add ¾ cup (150g) brown sugar and ¼ cup (50g) granulated sugar, then whisk well to combine. Add 1 large egg and 1 Tbsp vanilla bean paste, then whisk vigorously for about 1 minute. The mixture will lighten in color and become very smooth.
5
Fold in the dry ingredients. Add the dry ingredients all at once, then use a spatula to gently fold into the wet ingredients until only a few streaks of flour remain.
6
Add chocolate. Pour in 6oz chopped dark chocolate, then fold to fully combine.
7
Portion the cookies. Use a cookie scoop (1-ounce) to measure out cookie dough. Press 1 or 2 large pieces of semi-sweet chocolate into the top of each cookie, then transfer to the prepared baking sheet leaving a couple inches in between each. I bake 6 cookies at a time.
8
Bake the cookies. Bake for 11-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but this is okay! Sprinkle each cookie immediately with a pinch of flaky sea salt. Cool slightly for about 5 minutes, then use a spatula to transfer the cookies to a cooling rack. Repeat with remaining cookie dough. Enjoy!
bakingcookiesdessertsnackfamily friendly
Nutrition
High in calories, fat, and sugar from butter, chocolate, and brown sugar with moderate protein from egg and flour.
11% of daily energy
22 g
Carbs
43% kcal
12 g
Total fat
52% kcal
2.3 g
Protein
5% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
