Ingredients
Butter and Miso
- 14 Tbsp (180g) unsalted butter, cut into 1-tablespoon size pieces
- 1 heaping Tbsp white miso paste
Dry Ingredients
- 1½ cup (200g) bread flour or all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp Kosher salt
Sugars and Flavorings
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla bean paste
Chocolate
- 6 oz (170g) dark chocolate, chopped
- 3 oz (85g) semi-sweet chocolate, cut into large pieces for pressing onto cookies
Finishing
- Flaky sea salt for sprinkling
Instructions
- Prepare the baking sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make browned butter: In a medium saucepan over medium heat, melt 14 Tbsp (180g) of cubed unsalted butter. Stir constantly as the butter melts and begins to foam vigorously. Continue cooking for 5-10 minutes until it turns golden brown and emits a nutty aroma. Transfer to a large mixing bowl, being sure to scrape out all browned bits. Whisk in 1 heaping Tbsp white miso paste until combined. Let the mixture cool for at least 5 minutes.
- Mix dry ingredients: In a separate medium bowl, whisk together 1½ cup (200g) flour, 1 tsp baking powder, ¾ tsp baking soda, and ¼ tsp Kosher salt until evenly mixed.
- Combine sugars and wet ingredients: To the cooled browned butter and miso mixture, add ¾ cup (150g) dark brown sugar and ¼ cup (50g) granulated sugar. Whisk well. Add 1 large room-temperature egg and 1 Tbsp vanilla bean paste, then whisk vigorously for about 1 minute until the mixture lightens in color and becomes smooth.
- Fold in dry ingredients: Add the entire dry ingredient mixture to the wet ingredients. Gently fold using a spatula until just combined and only a few streaks of flour remain — do not overmix to keep cookies tender.
- Add chopped chocolate: Fold in 6 oz (170g) chopped dark chocolate until evenly distributed.
- Portion the cookies: Using a 1-ounce cookie scoop, portion dough onto the prepared baking sheet, leaving a few inches of space between each. Press 1 or 2 large semi-sweet chocolate pieces onto the top of each cookie for extra melty goodness.
- Bake the cookies: Bake in the preheated oven for 11-12 minutes or until edges turn golden brown. The centers may look slightly underbaked, which is perfect for a soft, chewy texture. Immediately sprinkle each cookie with flaky sea salt. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough. Enjoy warm or at room temperature.
Notes
- Using browned butter adds a rich, nutty flavor that elevates these cookies beyond the classic recipe.
- White miso paste provides an unexpected umami depth without making the cookies taste savory.
- Do not overmix the dough once flour is added to ensure tender cookies.
- The semi-sweet chocolate pieces pressed on top create a beautiful presentation and extra molten chocolate pockets.
- Sprinkling flaky sea salt just after baking balances sweetness and enhances overall flavor.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For best results, use a mix of bread flour and all-purpose flour or just all-purpose flour for chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
