Brown Butter Miso Chocolate Chip Cookies

One of the greatest pleasures in life is a chocolate chip cookie, am I right? These are perfectly crunchy and buttery on the outside and have a tender, chewy inside. The addition of the brown butter and miso give these a gorgeous nutty, toffee like flavor that is salty/sweet perfection. Be sure to let this dough chill for a few hours or overnight for the best texture possible!

Ingredients-

(Makes about 15 cookies)

1 1/4 sticks (10 tablespoons) butter, browned then cooled (instructions below)

3/4 cup light brown sugar

3/4 cup white sugar

1 teaspoon vanilla bean paste

2 tablespoons white miso paste

1 large egg plus 1 Egg yolk

1 cup cake flour (not self rising)

1/2 cup, plus 2 tablespoons of bread flour 

3/4 teaspoon baking soda

3/4 teaspoon baking powder 

1/2 teaspoon fine table salt 

(A little under 3/4 lb bittersweet chocolate  chopped  (approx, 1 2/3 cups of it chopped)

Steps-

  1. Brown your butter-Place a skillet on the stove on medium heat and ddd your butter. The butter will melt and then begin to crackle and foam up. Gently whisk or swirl your pan when this starts to happen. After a couple of minutes the milk solids in the butter will begin to turn brown and have a nutty aroma. As soon as the butter browns, remove it from the heat and pour it into a heat safe bowl . Place it in the fridge to cool while you prep the rest of the ingredients. 

  2. In a medium bowl whisk together the cake flour, bread flour, baking soda, baking powder and salt. Set aside.

  3. Once the butter has cooled in the fridge for about 15 minutes, add it to the bowl of a stand mixer or use electric hand beaters to beat it together with the light brown sugar, white sugar and vanilla bean paste. Beat for 3 minutes or until well combined. 

  4. Beat in the egg and egg yolk until combined, and a bit lighter and fluffier, about 2 minutes. Beat in the miso paste just until combined. 

  5. Add in your flour mixture and mix on slow speed just until combined (don’t over mix).

  6. Use a wooden spoon to mix in the chopped chocolate. Use a cookie scoop or spoon to scoop 2-2.5 tablespoon size balls of dough and use your hands to roll them into balls. Place them on a parchment lined cookie sheet, cover them with plastic wrap and allow them to chill in the fridge for a few hours or ideally overnight. The resting/chilling period helps with flavor development and texture. 

  7. When you’re ready to bake, preheat your oven to 350F (ideally convection). Place the cookies on a sheet pan lined with parchment paper, at least 2 inches apart to give them room to spread. 

  8. Bake for 11-13 minutes, rotating the pan at about 9 minutes to ensure even baking. Right when they come out of the oven tap the pan on the counter to release some air and to help them get the perfect cracked tops. Allow them to cool for a few minutes to set and then enjoy!

Dessert, EntertainingDanielle Sepsybrown butter, cookies, chocolate chip cookies, miso, miso cookiesComment