Miso Brown Butter Cookies (Printable)

Nutty brown butter treats with caramelized notes and white miso’s savory-sweet depth, studded with chocolate chips.

# What You Need:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup packed light brown sugar (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt

→ Mix-ins & Toppings

11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)

# Directions:

01 - Melt butter in a medium saucepan over medium heat. Stir frequently until it foams and turns deep golden with browned bits, about 5 to 7 minutes. Transfer immediately to a large mixing bowl and let cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into the cooled butter until smooth and thoroughly combined.
03 - Add eggs and vanilla extract to the mixture and whisk until glossy and slightly thickened.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
06 - Fold in the chocolate chips or chunks evenly without overmixing.
07 - Cover and refrigerate the dough for at least 30 minutes or up to overnight to develop flavor and texture.
08 - Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Scoop dough into 2-tablespoon-sized balls and space them 2 inches apart on the prepared sheets.
10 - Bake for 11 to 13 minutes or until edges are golden and centers are just set.
11 - Remove from oven, sprinkle with flaky sea salt if desired. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The savory-sweet balance hits differently than standard cookies, almost addictive in how it keeps you coming back.
  • Browning your own butter feels like a small kitchen victory, and it genuinely transforms the whole flavor profile.
  • These work equally well with coffee, tea, or milk—they're impossibly versatile.
02 -
  • Chill your dough or your cookies will spread into one giant mess on the baking sheet—this is the difference between a cookie and a puddle.
  • Don't skip browning the butter by hand; using browned butter from a jar isn't the same, and the whole point is that toasty depth you create fresh.
  • White miso is crucial; using red or dark miso will overpower everything with saltiness and funk.
03 -
  • Save the dark brown solids that collect at the bottom of the pan—those are the most flavorful part, and some people spoon them directly into the dough for extra nuttiness.
  • If you can't find white miso, shiro miso works the same way and is easier to locate in most grocery stores.
Return