Brown Butter Chocolate Chip Cookies Recipe With Miso May Become Your New Favorite by Jan Mostrom

We love chocolate chip cookies at our house, so when my daughter told me about a miso chocolate chip cookie she loved from a cafe in Portugal, I just had to try them. The miso adds a delicious salty umami taste and, combined with the browned butter, adds a level of flavor that might make these your favorite chocolate chip cookies ever.

Miso is a fermented food that has been shown to have health benefits that may include better digestion and a stronger immune system. (Read more about the health benefits of miso and the health benefits of dark chocolate.) The moral of the story is to eat more miso, including these delicious brown butter and miso chocolate chip cookies!

To make this chocolate chip cookie recipe, you will need to gather the following ingredients from your fridge and pantry: flour, baking soda, salt, butter, brown sugar, granulated sugar, an egg, vanilla extract, white miso and dark chocolate chips. The cookies bake up in about 12 minutes, but the dough does need some time to "rest" before baking (you can refrigerate the dough for at least an hour or up to 72 hours before baking; the flavor gets better the longer they rest  in the fridge).

Serve these moist miso chocolate chip cookies for dessert or as a sweet snack during the day. I hope they become your new favorite cookies, too!

Cuisine: American
Prep Time 15 minutes plus time to rest
Cook Time: 10 to 12 minutes (ovens vary)
Total Time: 25 to 27 minutes plus time to rest
Servings: 8

Ingredients

• 1 cup plus 1 tablespoon all-purpose flour or gluten-free flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract

• 2 tablespoons white miso
• 4 ounces dark chocolate chips

Here's how to make it: 

1. Place a saucepan on high heat and melt the butter. When the butter is melted, turn the heat to low and keep stirring with a spatula until brown little bits start to appear. Turn off the heat and set to the side.
   
2. Combine the flour, salt and baking soda in a medium mixing bowl. Gently mix with a fork and set to the side. (To make these cookies gluten-free, use gluten-free flour.)
   
3. In a large mixing bowl, combine the browned butter and both sugars. Mix until blended. (You can use dark or light brown sugar, or half and half of each. I used light brown sugar.)
   
4. Add the vanilla and egg and mix to blend.
   
5. Add the miso and mix well.
   
6. Add the dry ingredients and blend again until flour has just mixed in.
   
7. Fold in the chocolate chips by hand. Refrigerate the dough for at least 1 hour or up to 72 hours before baking. (The flavor is best with these cookies if you let them rest in fridge for at least 24 hours, but you get better flavor the longer they rest in the fridge. The shorter the time in the fridge, the flatter the cookies will be.)
   
8. When you are ready to bake the dough, preheat the oven to 350 degrees F and place a piece of parchment paper on a cookie sheet. Use an ice cream scoop to make cookie balls and place them 2 inches apart on the parchment paper.
   
9. Bake for 10 to 12 minutes, or until they are golden brown.
   
10. Cool for at least 10 minutes before serving. Enjoy!
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.