Irresistible Brown Butter Miso Chocolate Cookies

Ingredients

• 225g unsalted butter, browned
• 100g granulated sugar
• 150g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp white miso paste
• 300g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 225g dark chocolate chips or chunks
• Flaky sea salt, for topping

Ingredient Substitutes

If you have trouble finding certain ingredients, consider these substitutes:

• White miso paste: Use red or yellow miso paste instead. Their flavor is a bit stronger, so start with a smaller amount and adjust to taste.
• Dark chocolate chips or chunks: Swap for milk chocolate or semi-sweet chocolate chips, or even chopped chocolate bars.

Instructions

1. Brown the butter In a saucepan, melt the butter over medium heat. Keep stirring until it turns a golden brown color and gives off a nutty aroma. Set aside to cool.

2. Mix the wet ingredients In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Mix until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and miso paste.

3. Combine the dry ingredients In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.

4. Combine wet and dry mixtures Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips or chunks.

5. Chill the dough Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.

6. Preheat the oven and prepare the baking sheet Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

7. Scoop and bake the cookies Scoop the dough using a cookie scoop or tablespoon onto the prepared baking sheet, spacing each cookie about 2 inches apart. Sprinkle each cookie with flaky sea salt. Bake for 12-14 minutes or until golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information

Based on the provided ingredients, one cookie (assuming 24 cookies per batch) contains approximately:

• Calories: 220
• Fat: 11g
• Carbohydrates: 28g
• Protein: 3g

Conclusion

These brown butter miso chocolate chip cookies offer an irresistibly unique flavor combination that will leave you craving more. With a few simple ingredient substitutes, you can enjoy this treat no matter where you live!

FAQs

Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just scoop and shape the dough, then freeze on a baking sheet before transferring to a freezer-safe container.

Is miso paste gluten-free?

Some miso paste brands are gluten-free, but others may contain barley or wheat. Check the label to ensure it's gluten-free if you have dietary restrictions or preferences.

Can I use a different type of sugar instead of brown sugar?

Yes, you can substitute coconut sugar or muscovado sugar for brown sugar. Keep in mind that the cookies' texture and flavor might vary slightly.

How should I store the baked cookies?

Store the cookies in an airtight container at room temperature for up to a week.

Can I use a different type of flour?

You can try using whole wheat flour, gluten-free flour blends, or oat flour. However, the texture and flavor of the cookies may change, and you may need to adjust the amount of flour used.