Description
Miso Butter Chocolate Chip Cookies bring a delightful sweet-and-savory twist to your classic treat. Discover rich flavors and a soft, chewy texture.
Ingredients
Scale
- Cookie Base:
- 1 cup (2 sticks) unsalted butter
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- Umami & Sweetness:
- 2 tablespoons white miso paste
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- Leavening & Flavor:
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Mix-ins:
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Brown the Butter:: Alright, first things first, let’s get that butter browned. In a light-colored saucepan (so you can see the magic happen!), melt your butter over medium heat. Swirl it often. It’ll foam, then get quiet, then start to smell nutty. Keep going until you see little golden-brown bits at the bottom and it smells like toasted hazelnuts. This usually takes me about 5-7 minutes. Pour it into a heatproof bowl right away to stop cooking, or it’ll burn! I once left it on the stove for an extra minute and had to start over. Oops!
- Combine Wet Ingredients:: Once your browned butter has cooled slightly (you don’t want it super hot, just warm enough to mix), whisk in the miso paste until it’s fully incorporated. Then, add both sugars to the butter-miso mixture and whisk vigorously for a minute or two until it’s lightened and fluffy. This step is crucial for that chewy texture! I always get a little arm workout here, but it’s worth it. It should smell wonderfully sweet and a little savory already.
- Add Eggs & Vanilla:: Now, crack in your large egg and that extra egg yolk. Pour in the vanilla extract. Whisk everything together for another minute, until the mixture is pale and thick. It should look like a beautiful, creamy custard. Honestly, this is where the dough starts to feel like a real cookie dough, and I get so excited!
- Mix Dry Ingredients:: In a separate bowl, whisk together your all-purpose flour, baking soda, and fine sea salt. Give it a good whisk to make sure everything is evenly distributed. You don’t want a pocket of just baking soda in one cookie, trust me, I’ve been there!
- Combine Wet and Dry:: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix! Overmixing develops the gluten too much, and we want tender, chewy cookies, not tough ones. Stop as soon as you see no more streaks of flour.
- Fold in Chocolate Chips & Chill:: Now for the best part! Fold in those chocolate chips. Make sure they’re evenly distributed throughout the dough. Cover the bowl and chill the dough for at least 30 minutes, or up to 24 hours. Chilling helps the flavors meld and prevents the cookies from spreading too much. I usually aim for an hour, but sometimes I’m impatient, and they still turn out great, just a bit flatter.
- Preheat & Scoop:: When you’re ready to bake your Miso Butter Chocolate Chip Cookies, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Don’t crowd them, they need their space to spread and become glorious.
- Bake & Cool:: Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They might look a little underdone, but they’ll continue to set as they cool. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The smell of these warm Miso Butter Chocolate Chip Cookies filling my kitchen? Pure bliss!