Keep this recipe on hand for moments when you want something sweet but don’t have much time.
These cookies are smooth and nutty from the brown butter, with just a touch of umami from the miso. That little savory note is what will have your friends wondering why these cookies are so addictive.
The best part? This recipe needs just 10 minutes of prep and 30 minutes in total.
Ingredients
- 1 stick (½ cup) salted butter, softened
- 1½ tablespoons miso paste
- ½ cup granulated white sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- 8 ounces semisweet chocolate, roughly chopped
- Flaky salt for topping (optional)
Equipment
Here’s what you’ll need to make these cookies
- Stand mixer with paddle attachment or a handheld mixer
- Sheet pans
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Ice cream scoop or spoons
Tips & Tricks
Prep once, bake faster: Save yourself some time by measuring out all of your ingredients before you start. Once everything is ready to go, you can simply dump, mix, and bake!
Step 1: Preheat the Oven
Preheat the oven to 350°F and line your sheet pans with parchment paper.
Step 2: Brown the Butter
Place the stick of butter in a saucepan over medium heat and melt. Once melted, increase the heat to medium-high and begin the browning process. Swirl or stir the butter every 2 minutes to prevent it from burning. This should take about 7–8 minutes. You’ll know it’s ready when you see little light-brown bits at the bottom of the pan, and the butter has developed a nutty aroma.
Step 3: Add the Miso
Immediately remove the browned butter from the heat and transfer it to a bowl to prevent it from continuing to cook. Add the miso paste and mix well. The residual heat from the butter will help the miso blend smoothly.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the dry ingredients and set aside.
Step 5: Mix the Wet Ingredients
Add both sugars to the miso-butter mixture and beat for about 2 minutes. Add the egg and vanilla, then beat again until well combined. The mixture should be creamy and a pale tan color.
Step 6: Add the Dry Ingredients
Add the dry ingredients to the wet mixture in 3 batches, mixing until just combined after each addition before adding the next.
Step 7: Add the Chocolate
Fold in the chopped chocolate until evenly distributed throughout the dough.
Step 8: Scoop the Cookies
Using an ice cream scoop or spoon, portion the dough onto the prepared cookie sheets, leaving about 3 inches of space between each cookie.
Step 9: Bake
Sprinkle the tops with flaky salt and bake for 10–12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for at least 10 minutes before enjoying.
One of my favorite cookie recipes and always a hit around the holidays. There’s something about the nutty brown butter, savory miso, and rich chocolate that makes these cookies impossible to resist.
I hope they find a place at your table and become a favorite in your kitchen, too. From my table to yours, happy baking!
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