Chewy Miso Brown-Butter Chocolate Chip Cookies

Serves 6 · 25 min prep · 13 min cook

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 tbsp white or yellow miso paste
• 1 large egg
• 1 large egg yolk
• 2 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp fine salt
• 1 1/2 cups dark chocolate chunks or chips
• 1 tsp flaky sea salt for finishing

Instructions

1. 1Place the butter in a light-colored saucepan over medium heat. Melt, then continue cooking, swirling often, for 5–7 minutes until the milk solids turn deep golden brown and smell nutty. Immediately pour into a large heatproof bowl, scraping in all the browned bits. Cool 10 minutes.
2. 2Add the brown sugar, granulated sugar, and miso paste to the warm brown butter. Whisk vigorously until the miso is fully dissolved and the mixture looks smooth and caramel-colored.
3. 3Whisk in the whole egg, egg yolk, and vanilla until the mixture is thick and glossy, about 1 minute.
4. 4In a separate bowl whisk together the flour, baking soda, and fine salt. Add the dry ingredients to the wet and fold with a spatula until just combined. Fold in the chocolate chunks, reserving a handful for topping.
5. 5Cover the dough and chill in the refrigerator for at least 45 minutes (or up to 24 hours) so the cookies bake thick and chewy.
6. 6Preheat the oven to 350°F and line two baking sheets with parchment. Scoop dough into 12 equal balls (about 3 tablespoons each) and place 6 per sheet, spacing them well. Press reserved chocolate on top of each ball.
7. 7Bake one sheet at a time for 11–13 minutes, until the edges are golden brown and set but the centers still look slightly underdone and puffy.
8. 8Immediately sprinkle each cookie with flaky sea salt. Cool on the baking sheet for 10 minutes—they will collapse into perfect chewy centers—then transfer to a wire rack. Serve warm or at room temperature.