These browned butter miso chocolate chip cookies are rich, gooey, and have that perfectly crisp edge I always look for. The nutty depth from browned butter and the savory touch of white miso elevate these from your standard cookie to something unforgettable. With chunks of melted chocolate and a sprinkle of flaky sea salt, they hit all the right notes—sweet, salty, and deeply satisfying.
Why You’ll Love This Recipe
I love this recipe because it delivers bakery-style cookies with very little effort. The browned butter adds a warm, toasty flavor, while the miso provides a unique umami punch that balances the sweetness beautifully. The texture is just right—crispy around the edges and soft in the center. Plus, the dough can be made ahead, which makes this my go-to whenever I want fresh, warm cookies in minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
9 tablespoons (128 g) unsalted butter
¾ cup (150 g) packed brown sugar
¼ cup (50 g) granulated sugar
2 tablespoons (40 g) white miso paste
1 large egg
½ teaspoon (3 g) vanilla extract
1½ cups (200 g) all-purpose flour
½ teaspoon (3 g) baking soda
¼ teaspoon (2 g) salt
1½ cups semi-sweet chocolate, chopped
Flaky sea salt, for topping
Directions
Brown the butter: I melt the butter in a saucepan over medium heat, swirling until it foams, darkens slightly, and smells nutty. I remove it from the heat immediately to avoid losing too much liquid. If it measures less than ½ cup, I stir in a little extra butter to compensate, then let it cool.
Mix wet ingredients: Once the browned butter is slightly cooled, I whisk it with the brown sugar and granulated sugar until smooth and lump-free. Then I add the egg, white miso, and vanilla extract, mixing until the mixture is glossy.
Combine dry ingredients: In a separate bowl, I whisk together the flour, baking soda, and salt. I fold half of this into the wet ingredients, then add the remaining half and mix just until combined. Finally, I fold in the chopped chocolate.
Chill the dough: I use a 1 oz cookie scoop to portion the dough into balls and place them on a parchment-lined or silicone-lined baking sheet. Then I cover and chill them in the fridge for at least 30 minutes, or up to 24 hours.
Bake: I preheat the oven to 350°F (175°C), space the cookies 2 inches apart, and bake for 10–11 minutes. I pull them out when the edges are golden and the centers are puffed. For flatter cookies, I tap the baking tray gently on the counter right after baking.
Finish: I sprinkle the warm cookies with flaky sea salt, let them cool slightly, and enjoy every melty bite.
Servings and timing
This recipe makes 1 dozen cookies. Prep Time: 15 minutes Chill Time: 30 minutes Bake Time: 10–12 minutes Total Time: Approximately 57 minutes
Variations
Change the chocolate: I sometimes mix in milk chocolate, dark chocolate, or even a few chunks of white chocolate for variety.
Use different miso: Red or mixed miso gives a bolder flavor, but I reduce the salt slightly when using those.
Add texture: Chopped walnuts, pecans, or shredded coconut can give the cookies an extra crunch or chew.
Go eggless: I’ve had success using plain yogurt or a flax egg as a substitute for the egg if I’m out.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them longer, I freeze the unbaked dough balls or the fully baked cookies. For freshly baked flavor anytime, I bake frozen dough straight from the freezer, just adding an extra minute or two to the bake time. Baked cookies can be warmed up in the microwave for about 10 seconds for that just-out-of-the-oven texture.
FAQs
Can I make the dough in advance?
Yes, I often prepare the dough ahead of time and refrigerate it overnight. It gives the cookies even more flavor and helps with spreading control.
Is white miso the only option?
White miso is my preferred choice because of its mild, slightly sweet flavor. Red miso is saltier and more robust, so if I use it, I cut back a bit on the added salt.
What does browning the butter do?
It adds a deep, caramelized flavor that regular melted butter just can’t match. The browned bits enhance the overall richness of the cookie.
Can I use regular chocolate chips?
Yes, though I prefer chopped chocolate bars because they melt unevenly, creating gooey puddles and thin chocolate ribbons throughout the dough.
Why are my cookies too flat?
This usually happens when the dough is too warm or under-measured on flour. I always chill my dough and measure ingredients by weight to avoid that problem.
Conclusion
These browned butter miso chocolate chip cookies are not your average cookie. With their unique flavor profile and perfect texture, they’ve earned a permanent spot in my baking rotation. Every bite is packed with nutty, salty-sweet richness that keeps me coming back for more. Whether I’m baking a batch to share or sneaking a few for myself, these cookies always deliver.
These browned butter miso chocolate chip cookies are a bakery-style treat with rich nutty depth, sweet-savory balance, and a chewy texture. Miso adds umami while browned butter brings a caramelized richness, making them an unforgettable twist on a classic cookie.
Total Time:57 minutes
Yield:12 cookies
Ingredients
9 tablespoons (128 g) unsalted butter
3/4 cup (150 g) packed brown sugar
1/4 cup (50 g) granulated sugar
2 tablespoons (40 g) white miso paste
1 large egg
1/2 teaspoon (3 g) vanilla extract
1 1/2 cups (200 g) all-purpose flour
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (2 g) salt
1 1/2 cups semi-sweet chocolate, chopped
Flaky sea salt, for topping
Instructions
Melt butter over medium heat, swirling until foamy and nutty smelling. Remove from heat and cool slightly. If under 1/2 cup, add extra butter to compensate.
Whisk browned butter with brown and granulated sugars until smooth. Add egg, miso paste, and vanilla, mixing until glossy.
In a separate bowl, whisk flour, baking soda, and salt. Fold into wet ingredients in two parts. Add chopped chocolate and mix to combine.
Scoop dough into 1 oz balls, place on lined baking sheet, and chill for at least 30 minutes (or up to 24 hours).
Preheat oven to 350°F (175°C). Arrange dough balls 2 inches apart and bake for 10–12 minutes, until edges are golden and centers puffed.
Tap tray gently after baking for flatter cookies. Sprinkle warm cookies with flaky sea salt and let cool slightly before serving.
Notes
Chill dough to prevent spreading and enhance flavor.
Use chopped chocolate for melty ribbons, not chips.
Tap tray after baking for flatter cookies.
Measure flour and butter by weight for best results.
