Burnt Miso (Brown Butter) Dark Chocolate Chip Cookies

Who me? Create a ridiculously long name for a cookie recipe just because I can’t BEAR the idea of thinking my burnt-miso-brown-butter-dark-chocolate-chip cookies are ordinary? COULDN’T BE ME.

But truly, these cookies got an intense name because they are an intense cookie. But in the absolute BEST way. They are rich with dark chocolate, packed with salty miso contrast, and filled with brown butter flavor. It’s like I was tasked with building my dream cookie, and these are it.

How to brown the butter for this miso chocolate chip cookie

It all starts with the butter. But don’t think that miso is just the sidekick here. In this recipe we brown the butter with the miso, so both ingredients benefit from the rich caramelization that happens when you add that extra layer of heat.

When you brown butter you are essentially toasting the milk solids, getting an extra layer of caramelly flavor and brown color. When you burn miso, you are adding to the depth of the miso’s flavor as well, so you get double the flavor with just one single process.

To brown the butter, it’s best to put a skillet on medium-low heat, and melt the butter until it is golden yellow. Add in the miso and stir with a spatula until it is fully combined and no clumps remain.
Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.

Then you’re ready for the next step!

Ingredients for these brown butter miso chocolate chip cookies

The next step really just means combining all the ingredients in with the brown butter and miso. So here is a comprehensive list of everything you’ll need:

• 113 grams butter, 1/2 cup
• 2 tbsp white miso
• 118 grams brown sugar spooned and packed, ½ cup & 2 tbsp
• 2 tbsp milk of choice
• 1 large egg at room temperature
• 50 grams white sugar, 1/4 cup
• 1 tsp vanilla extract
• 175 grams flour, 1 & 3/4 cup
• 8 grams cornstarch, 1 tbsp
• 1 ½ tsp baking powder
• 113 grams dark chocolate about 1 bar, chopped

You need to let the brown butter completely cool before adding in the eggs and sugar, this is so the eggs don’t curdle and the sugar doesn’t, essentially, melt into the batter.

We use the milk to temper the butter, making the cooling process quicker.

The dough will look kind of like thick peanut butter, but don’t panic, it’ll get thicker and easier to scoop as it rests!

And then there is the chocolate. When it comes to a miso dark chocolate chip cookie, we love the chocolate.

I use a generous amount of dark chocolate, about 1 full bar, and I like to chop it into big pieces. I reserve about 2 tbsp for putting on top of the cookies, but everything else I throw right in.

And how you scoop and chill the dough is totally up to you. Just know that the longer you chill the dough, the longer you might have to bake the cookies to get the desired result.

I like to bake these cookies for a very short amount of time, it maximizes the texture and keeps their gooeyness long after they have cooled. But if you prefer a firmer cookie, feel free to leave them in the oven for just a bit longer!

Looking for other baking recipes?

Look no further – here are a few great ones on the blog:

And that’s it for this burnt miso dark chocolate chip cookie recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3