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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
