Brown Butter Miso Chocolate Chip Cookies are the ultimate twist on a classic favorite, blending rich, nutty browned butter with the deep umami of white miso for a uniquely irresistible treat.
These cookies strike the perfect balance between sweet and savory, with gooey chocolate chips and a crisp, golden edge. The miso adds unexpected depth and complexity, enhancing the cookie’s caramel-like notes without overpowering the sweetness.
Perfect for adventurous bakers or anyone looking to elevate their cookie game, these decadent treats are guaranteed to impress with every bite. One taste, and you’ll never want ordinary chocolate chip cookies again!
If you're looking to elevate your classic chocolate chip cookie game, brown butter and white miso are the unexpected heroes you didn't know you needed.
Brown butter brings depth and nuttiness, while miso adds a savory umami punch that balances the sweetness and enhances the overall richness. Together, they create an unforgettable cookie that’s chewy, slightly crisp on the edges, and packed with complex, layered flavor.
The Best Brown Butter Miso Chocolate Chip Cookies are a rich, savory-sweet twist on the classic favorite.
Nutty brown butter enhances the cookie’s depth, while a touch of white miso adds unexpected umami that balances perfectly with pools of melty dark chocolate.
The edges are golden and crisp, the centers irresistibly chewy. With each bite, the salty-sweet contrast creates a complex and addictive flavor.
These cookies are ideal for anyone who loves a gourmet spin on comfort food. They’re easy enough for a home baker but impressive enough to wow guests or gift during special occasions.
In a medium saucepan, melt the butter over medium heat. Stir frequently until it foams, then quiets down and starts to turn golden brown. You'll see browned bits forming at the bottom and smell a rich, nutty aroma. Once it's amber-colored and aromatic, remove from heat immediately so it doesn't burn. Transfer the butter and browned bits into a large mixing bowl and let cool for about 10 minutes.
Tip: Don’t skip this step—brown butter is key to the cookie’s signature flavor.
Once the butter is warm (not hot), whisk in the white miso paste until fully dissolved. Then add brown sugar and granulated sugar, whisking until the mixture becomes smooth and glossy.
Whisk in the vanilla extract, followed by the eggs one at a time, mixing well after each addition. The batter should become creamy and slightly thick.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding with a spatula or wooden spoon until just combined—don’t overmix. The dough will be soft but thick.
Fold in your chocolate chips or chunks. For pools of melted chocolate, use chopped dark chocolate bars instead of chips.
You can also reserve a handful to press into the tops of the cookies before baking.
Cover the dough and chill it in the fridge for at least 1 hour, or up to 24 hours for better flavor and texture. Chilling allows the flavors to meld and helps prevent excessive spreading.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a cookie scoop or spoon to form balls of dough (about 2 tablespoons each), spacing them 2 inches apart.
Bake for 10–12 minutes, until the edges are golden and the centers still look a little underbaked—they’ll continue to cook as they cool. For flatter cookies, press the dough balls down slightly before baking.
Optional: Sprinkle the tops with flaky sea salt as soon as they come out of the oven for a sweet-savory finish.
Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Enjoy warm for melty chocolate pockets or let them cool completely for optimal chew.
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
rown Butter Miso Chocolate Chip Cookies are the ultimate gourmet twist on a classic treat.
Combining nutty browned butter with umami-rich white miso paste gives these cookies an irresistibly deep, complex flavor profile. Here's how to perfect them—and how to serve them for maximum delight.
Start with European-style unsalted butter if available (82% butterfat or higher). Good-quality chocolate—either chopped dark chocolate or couverture chips—makes a huge difference in taste and texture. Use white miso paste, which is milder and sweeter than red miso, and won't overpower the cookie.
Browning butter intensifies its nutty, toffee-like notes. Melt the butter in a light-colored pan over medium heat, stirring constantly until golden brown bits form at the bottom. Don’t walk away—it can burn quickly. Let it cool for about 10–15 minutes before mixing into the dough to avoid scrambling the eggs.
Miso is salty and savory. Pairing it with dark brown sugar enhances the caramel notes and complements the umami richness. About 1 to 1.5 tablespoons of white miso is ideal for a batch. This adds depth without overwhelming the classic cookie taste.
Chilling the dough for at least 2 hours (or overnight) allows the flavors to meld and prevents the cookies from spreading too much. It also gives the flour time to hydrate, creating a chewier texture. For bakery-style cookies, scoop the dough into balls before chilling—it makes baking easier later.
For complex flavor and varied texture, use a mix of semi-sweet or dark chocolate chunks and mini chips or feves. This ensures you get gooey puddles of chocolate in some bites and a melty distribution in others.
A pinch of flaky sea salt on top before baking (or right after they come out of the oven) heightens the flavor layers. Salt balances sweetness and enhances the miso’s savory notes.
Bake until the edges are just golden and the centers still look slightly underbaked. They will continue to cook on the tray due to residual heat. Overbaking will dry them out and dull the brown butter’s flavor.
Reheat the cookies for 10–15 seconds in the microwave just before serving. The chocolate softens, and the miso’s savory aroma becomes more pronounced. For fresh-baked taste days later, freeze the dough balls and bake as needed.
These cookies pair surprisingly well with green tea, espresso, or even a dry Riesling or bourbon for adult dessert nights. The umami-rich miso and nutty butter stand up well to both sharp and creamy drinks.
Spread a thin layer of salted caramel or miso-infused ganache between two smaller cookies to create a gourmet sandwich cookie. It's an elevated dessert perfect for events or gifting.
Serve with a scoop of miso caramel ice cream, or crumble warm cookies over vanilla bean gelato. Add a dusting of cocoa powder or drizzle of brown butter glaze for restaurant-style presentation.
Brown Butter Miso Chocolate Chip Cookies are all about balance—rich, sweet, salty, and nutty all at once.
Take your time browning the butter, don’t skip the chill, and embrace the miso—it’s the secret ingredient that makes these cookies unforgettable.
Whether enjoyed warm with milk or dressed up for a dinner party, these cookies offer a bold, elevated take on an old favorite.
