Miso Brown Butter Cookies (Printable Version)

Nutty brown butter cookies with white miso and chocolate chips delivering deep savory-sweet flavor.

# Ingredient List:

→ Dairy

01 - 1 cup unsalted butter (227 g)

→ Wet Ingredients

02 - 1 cup packed light brown sugar (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste

→ Dry Ingredients

07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt

→ Mix-ins & Toppings

11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)

# Step-by-Step Instructions:

01 - Melt butter in a medium saucepan over medium heat, swirling frequently until it foams and develops a deep golden color with browned bits, approximately 5 to 7 minutes. Transfer immediately to a large bowl and cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into the cooled browned butter until fully incorporated and smooth.
03 - Add eggs and vanilla extract, whisking until the mixture is glossy and slightly thickened.
04 - In a separate bowl, mix flour, baking soda, baking powder, and sea salt. Gradually fold these dry ingredients into the wet mixture using a spatula until just combined.
05 - Gently fold chocolate chips or chunks into the dough.
06 - Cover and refrigerate the dough for a minimum of 30 minutes, or up to overnight for enhanced flavor and texture.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon portions, placing balls 2 inches apart on the prepared sheets.
09 - Bake for 11 to 13 minutes until edges turn golden and centers are set.
10 - Remove from oven, immediately sprinkle with flaky sea salt if desired, cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

# Expert Advice:

01 -
  • Brown butter gives you that toasted, almost hazelnut-like richness that makes people ask 'what's different about these?'
  • The white miso adds a quiet savory depth that keeps you coming back for another cookie instead of moving on.
  • They're crispy on the edges and chewy in the center—that perfect cookie texture everyone chases.
  • You'll feel like you're in on a secret, something between a French patisserie and Japanese pantry magic.
02 -
  • Don't skip the browning step or rush it—pale brown butter won't give you the nutty depth that makes these cookies special.
  • Miso is a fermented ingredient with live cultures; don't mix it into boiling liquid or you'll lose its subtle complexity and end up with something overly sharp.
  • Room temperature eggs matter more than most recipes make it sound; cold eggs won't emulsify properly with the butter and you'll get a greasy-feeling dough.
03 -
  • Invest in a good thermometer or watch for visual cues like foam settling; browning butter is about patience, not guessing.
  • White miso paste keeps for months in the fridge, so buying a small tub for one recipe is worth it—you'll find yourself using it in other unexpected desserts.
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