{"id":94563,"date":"2025-02-17T23:46:18","date_gmt":"2025-02-17T23:46:18","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/brown-butter-miso-chocolate-chip-cookies\/"},"modified":"2025-02-17T23:46:18","modified_gmt":"2025-02-17T23:46:18","slug":"brown-butter-miso-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=94563","title":{"rendered":"Brown Butter Miso Chocolate Chip Cookies"},"content":{"rendered":"


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These miso chocolate chip cookies will blow your mind! Made with rich brown butter, melty dark chocolate, and umami miso, they have a unique flavor that\u2019s slightly savory and so irresistible. They also have the perfect crisp and chewy edges with a tender and gooey center. If you\u2019ve never baked with miso, this is the recipe to start with!<\/p>\n

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What is miso?<\/h2>\n

Miso is a Japanese seasoning made from fermented soybeans and salt. It\u2019s made into a paste and packs a punch in potency. It\u2019s very salty and adds umami flavor to any dish. It only takes a tablespoon or two to get that rich fermented flavor.<\/p>\n

Where to buy miso<\/h3>\n

If you don\u2019t have it on hand, miso paste can be found in the refrigerated section. This could either be by other fermented foods or near the cheese section. It\u2019s not commonly available at conventional grocery stores, so I recommend checking out a local Asian grocery store or a natural foods market. <\/p>\n

What does miso do to chocolate chip cookies?<\/h2>\n

Miso and sweets don\u2019t often come together, but when they do it\u2019s pretty magical. The ultra salty and umami miso helps balance out the sweetness of these cookies. <\/p>\n

Since these cookies are made with brown butter, sugar, and chocolate, the miso cuts through those flavors to help mellow out the cookie. At the same time, it adds an incredibly unique flavor that\u2019s hard to put your finger on. It\u2019s somewhat earthy, somewhat savory, and definitely unexpected in a chocolate chip cookie.<\/p>\n

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Tips for making miso chocolate chip cookies<\/h2>\n

What makes this miso chocolate chip cookie recipe SO good, besides the incredible flavors, is just how easy they are to make. The dough is mixed by hand, and the cookies can be baked right away.<\/p>\n

But to ensure these miso chocolate chip cookies turn out just right, here are my top tips:<\/p>\n

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  1. Flour<\/strong> \u2013 I say this in every post, and for good reason. It\u2019s the number one reason why most recipes fail, especially for cookies. If there\u2019s too much flour, the cookies will become thick, dry, and will not spread properly. If possible, measure the flour with a food scale<\/a>. Otherwise, gently spoon the flour into the measuring cup and level if off with a flat edge. If you scoop directly into the flour container, the flour will pack into the cup which could leave you with 1\/4 cup or more of added flour.<\/li>\n
  2. Dark Brown Sugar<\/strong> \u2013 This is specifically used to add extra moisture and chewiness. It also has a deeper flavor than light brown sugar which plays really well with the rich and savory miso. In other words, I don\u2019t recommend swapping with light brown sugar!<\/li>\n
  3. Brown Butter<\/strong> \u2013 I have an entire post dedicated to this topic on how to brown butter<\/a>. These cookies just aren\u2019t the same without it as the miso needs the depth of rich brown butter. If plain butter is used, the miso flavor is almost too strong and it completely throws off the cookie.<\/li>\n
  4. Mixing<\/strong> \u2013 After the egg is added, give the cookies a REALLY good mix. Vigorously whisk for about 2 minutes until the mixture becomes light and creamy. This emulsifies the egg to create a strong cookie structure. But after the dry ingredients are added, gently mix just until the dough comes together. Otherwise, overworked dough leads to a tough cookie.<\/li>\n<\/ol>\n
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    Why are sesame seeds used in this recipe?<\/h2>\n

    Since the miso is already incredibly salty, a sprinkle of flaky sea salt on top of these cookies isn\u2019t necessary. But, I still felt like they needed a little something extra.<\/p>\n

    Sesame seeds are slightly nutty and savory which pairs perfectly with the sweet cookie and the fermented miso. It\u2019s basically a whole other layer of flavor that takes these cookies over the top!<\/p>\n

    What is the best chocolate to use?<\/h2>\n

    For the thin melty puddles shown in these miso chocolate chip cookies, go with a chocolate bar that is at least 70% cocoa. The higher the cocoa content, the meltier the chocolate.<\/p>\n

    The use of a chocolate BAR is also key. Chocolate chips have a coating which prevents them from losing their shape once baked. Chocolate bars do not need or have this, so they melt quite a bit when baked. <\/p>\n

    I prefer Lindt chocolate bars because they\u2019re found at most grocery stores and yield a really rich flavor. They\u2019re found in the candy aisle!<\/p>\n

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    Chilling miso chocolate chip cookie dough<\/h2>\n

    After the dough is scooped, it can either be baked right away or chilled. Although this isn\u2019t mandatory, it is definitely recommend if you have some time on your hands. <\/p>\n

    There\u2019s nothing wrong with baking them right away as this will yield a cookie that\u2019s somewhat thin but perfectly chewy on the outside with a soft center.<\/p>\n

    But to take it a step further, scoop the dough and then chill it uncovered in the refrigerator. This can be for a couple hours or a couple days. The longer these chill, the stronger the miso flavor.<\/p>\n

    If chilling is the route you\u2019d like to go, add a minute or two on to the bake time. When the chilled dough is baked, it will still have those chewy and crispy edges but an even meltier center. <\/p>\n

    How to store miso chocolate chip cookies<\/h2>\n

    Allow the cookies to cool completely before placing in an air tight container. They can be stored at room temperature for about 5 days.<\/p>\n

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