JojoM

Sweet, salty, and nutty—these brown butter miso chocolate cookies deliver bakery-level flavor with crispy edges and gooey centers. Perfect for cookie lovers!
If you have trouble finding certain ingredients, consider these substitutes:
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.
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.
Combine the dry ingredients In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
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.
Chill the dough Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
Preheat the oven and prepare the baking sheet Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
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.
Based on the provided ingredients, one cookie (assuming 24 cookies per batch) contains approximately:
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!
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.
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.
Yes, you can substitute coconut sugar or muscovado sugar for brown sugar. Keep in mind that the cookies' texture and flavor might vary slightly.
Store the cookies in an airtight container at room temperature for up to a week.
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.
Sweet, salty, and nutty—these brown butter miso chocolate cookies deliver bakery-level flavor with crispy edges and gooey centers. Perfect for cookie lovers!

Chill the dough to prevent spreading and enhance flavor.
Brown the butter in advance and let it cool before using.
Use high-quality chocolate for best results.
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Brown the butter in a saucepan until golden and nutty, then let cool.
In a large bowl, combine browned butter, granulated sugar, and brown sugar.
Add eggs, vanilla extract, and miso paste. Mix until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
Gradually mix dry ingredients into the wet mixture.
Fold in chocolate chips or chunks.
Chill the dough for at least 30 minutes (or overnight).
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop dough onto the sheet, spacing evenly.
Bake for 12–14 minutes or until edges are golden.
Sprinkle flaky sea salt on top while still warm.
Cool on a wire rack.
3/19/2025
Perfect balance of salty and sweet. Even my kids loved them!
10/22/2024
Chilling the dough overnight made a big difference in flavor. Highly recommend!
8/12/2024
These came out chewy in the middle and crisp on the edges, exactly how I love them. The flaky salt finish is a must!
11/3/2023
I was skeptical about miso in cookies, but wow—the flavor depth is incredible! Definitely making again.
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Serving Size: 1 cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Catherine Zhang adapted by JojoM
The Heirloom Pantry's Kat and Alec adapted by JojoM