These Brown Butter Miso Chocolate Chunk Cookies are an irresistible blend of sweet and salty. As a cookie enthusiast, I can confidently say that they are the best cookies I've ever had.
The secret behind the unmatched taste of these brown butter miso chocolate chunk cookies lies in two key ingredients: brown butter and white miso paste. Brown butter infuses the dough with a nutty richness, while the miso introduces a salty umami flavor that beautifully complements the sweetness of the sugars and chocolate chunks. Each bite is a symphony of flavors, leaving you craving more.
Why You'll Love These Cookies:
- Flavor Explosion: The combination of brown butter, miso, and chocolate chunks creates a unique taste that sets these cookies apart from any other recipe you've ever tried.
- Perfect Texture: With a slightly crispy edge and a soft, chewy center, these cookies offer a delightful texture that's sure to satisfy your cravings.
- Simple and Indulgent: Despite their gourmet flavors, the recipe is straightforward, allowing you to whip up a batch of these delectable cookies easily!
You'll need the following ingredients for this recipe:
- Unsalted butter
- White miso paste
- Brown sugar
- White sugar
- Vanilla extract
- Large egg
- Baking soda
- All-purpose flour
- Chocolate chunks
- Brown Butter: Brown butter adds a depth of flavor and a nutty aroma to the cookies. It's achieved by gently cooking the butter until its milk solids turn golden brown, enhancing its richness.
- Miso Paste: White miso paste is a type of fermented soybean paste used in Japanese cuisine. The paste undergoes a fermentation process, during which it develops its unique flavors and characteristics. White miso paste contributes a savory, umami taste to the cookies, elevating their flavor profile beyond traditional chocolate chunk cookies.
- Chocolate Chunks: Generous amounts of chocolate chunks bring a luscious, melty indulgence to every bite, balancing the salty flavor of the miso with sweetness.
How to make brown butter miso chocolate chunk cookies step by step:
Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and continue cooking until it turns golden brown. Let it cool slightly.
To learn how to brown butter Click Here
Mix the white miso paste into the warm brown butter until fully combined.
Add in the sugars and beat until creamy.
Mix in the vanilla extract and the large egg until well combined.
Add in the salt, baking soda, and all-purpose flour.
Gently fold the chocolate chunks into the cookie dough.
Scoop out portions of cookie dough using a 2 inch ice cream scooper. Cover the dough and freeze it for 1 hour or refrigerate for 24 hours to enhance the flavors and make the dough easier to handle.
Preheat your oven to 350F and bake for 10-12 minutes or until golden brown around the edges.
Let the cookies cool slightly before enjoying!.
Recipe tips and tricks
Chill the Dough: Chilling the cookie dough is a crucial step. It helps solidify the fat in the brown butter, preventing the cookies from spreading too much while baking. It also enhances the flavors and gives the cookies a better texture. For even better results, chill the dough for at least 24 hours, or even up to 72 hours, in the refrigerator before baking.
Test Bake: If you're unsure about the baking time or size of your cookie dough scoops, do a test bake with one or two cookies. This way, you can adjust as needed before baking the entire batch.
Allow Cookies to Cool: After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and prevents them from breaking apart.
It's better to stick to unsalted butter to have better control over the salt content in the cookies. The miso paste already adds some saltiness, and using unsalted butter ensures the cookies won't become too salty.
A: Absolutely! Just make sure to tightly wrap the dough to prevent it from picking up any odors from the freezer.
A: Yes, you can scale the recipe up. Just ensure you maintain the correct ratios of ingredients for the best results.
Miso Brown Butter Chocolate Chunk Cookies
- ½ cup unsalted brown butter
- 2 tablespoon white miso paste
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cup flour
- 6 oz semi sweet chocolate cut into chunks
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Allow it to simmer stirring continuously until it starts to turn a rich golden brown color, emitting a nutty aroma. Be cautious not to burn it. Once browned, remove it from the heat and let it cool slightly.
- Stir the white miso paste into the warm brown butter until fully combined.
- Add the brown sugar and white sugar into the miso butter mixture and beat together.
- Add the vanilla and crack in the large egg. Beat the mixture again until all the wet ingredients are well incorporated.
- Add in the baking soda, and salt.
- Gradually add the flour stirring as you go. Mix until just combined.
- Gently fold in the chocolate chunks into the cookie dough. *
- Scoop out the cookie dough using a 2inch ice cream scooper.
- Cover the cookie dough with plastic wrap and place it in the freezer for at least 1 hour. (or for 24 hours in the fridge) Chilling the dough enhances the flavors and helps prevent the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C) to ensure it's ready for baking.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. The centers may still look slightly underdone, but they will firm up as the cookies cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.