A soft cookie with a golden crust, studded with caramelised white chocolate and a salty twist. The secret to these brown butter cookies is a touch of miso paste.
Jump to:
Why miso flavoured cookies?
Miso? Soup?
These cookies take the salty bean paste that is usually used to make soup and transforms it into a perfectly balanced sweet and salty cookie studded with chunks of caramelised white chocolate. It might sound like a strange combination, but I’ve been seeing it pop up here and there recently and thought it would be interesting to play around with the flavour combination and create something amazing.
When I was developing this recipe my biggest fear was having a soup tasting cookie… Miso can be overpowering and super salty, so making sure there was enough sweetness to counteract it was super important. That’s why I decided to use caramelised white chocolate!
There has been a lot of new chocolate types coming out recently, but my favourite by far is caramelised white chocolate. It adds a new depth of flavour into regular white chocolate, and it works so well in desserts. In Australia Cadbury has come out with a new chocolate block called Caramilk and honestly by itself it can be a little underwhelming, but in this cookie… AMAZING. If you don’t have access to some, its easy to make at home… or regular white chocolate works just as well!
Tips on making perfect miso cookies
- Cooling the brown butter
- It is important to cool the brown butter enough before adding the eggs. If the butter is still hot it will cook the eggs, changing the texture of the cookie.
- By adding the cold miso into the hot butter it should cool it down enough. However, if the butter is still too hot to touch let it sit until it comes to room temperature.
- Freeze the dough
- Freezing (or refrigerating) the dough is extremely important as it helps the cookies from spreading. As the butter has been melted when browned it needs to firm up again before baking. This results in a thicker cookie rather than a pancake.
Let's Get Baking!
I know this is my second cookie recipe in a month, but you can never have too many cookies right?! On top of that, requests for the recipe flooded by DMs when I posted a picture of these so I thought it was only right to make it my next recipe! To help with the method I’ve filmed a YouTube video to help as well~
If you make these make sure to tag me on instagram @catherine.justdesserts and hashtag #cattycakes so I can find and repost your recreations. Thank you so much for all your love and I can’t wait to share my next recipe with you all. Happy baking!
Miso Brown Butter Chocolate Chunk Cookies
A soft cookie with a golden crust, studded with caramelised white chocolate and a salty twist. The secret to these brown butter cookies is a touch of miso paste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: cookie
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
- 110 g Unsalted butter (½ cup)
- 30 g White miso (1 tbsp)
- 100 g Brown sugar (½ cup)
- 70 g White sugar (⅓ cup)
- 200 g Plain flour (1 ⅔ cup)
- ½ tsp Baking powder
- ½ tsp Baking soda
- 1 Egg
- 180 g Caramelised/Regular white chocolate (6oz)
Instructions
- In a small saucepan heat the butter over medium heat until dark golden brown (there should be specks of brown milk solids at the bottom of the pan)
- Remove from heat and transfer to a large mixing bowl
- Add the miso paste and stir to cool the butter down
- Add the brown sugar, white sugar and egg, mix until well combined
- Stir in the plain flour, baking powder and soda until just combined
- Lastly fold in the chopped chocolate
- Divide the dough into 9 even balls and place in the freezer to chill for 30 minutes (or fridge for an hour)
- Bake at 175°C / 360°F for 12-15 mins
- Remove from the oven and let cool for 30 mins
- Enjoy!
Keywords: cookie, miso, chocolate chip, blonde chocolate, caramelised white chocolate
Related Recipes
Thank you for the recipe! I made these yesterday (in the middle of the biggest heatwave in recorded history... maybe was not the best idea to be in front of an oven...) and they are absolutely delicious. I used regular white chocolate, I have not seen caramelized white chocolate in stores here. I did need to add more flour to get the dough to be more dough than batter, but perhaps that was also due to the heat. Next time I will make them in smaller portions, though, because one of these cookies is almost a meal in itself!
Hi Mina,
So glad you enjoyed the cookie recipe! Yes the heat probably would've made the dough a little softer and harder to work with, but I'm glad they turned out delicious 🙂
Hey there! I think there's a typo - 110 g is around 1/2 cup (1 stick) of butter, not 1 cup.
i rlly wished i read this comment before making these rip
Hi Meg, Thank you for letting me know, I've fixed it up now 🙂
There’s definitely an error. The video shows 1/2 C butter. I just wasted 2 sticks of butter.
Hi JH, I'm so sorry about that... I've fixed the mistake up so there won't be anymore problems
can you store this in a freezer if you don't want to bake it all?
Yes definitely, when you take them out to bake aim for 15-20 minutes 🙂
How do you caramelise white chocolate?
Essentially you bake the chocolate until is caramelises and becomes golden. Here is a recipe! https://www.sugarsaltmagic.com/caramelised-white-chocolate/
I'm excited to try this out but wondering if you can specify what you mean by a serving? This says 9 servings, does that mean 9 cookies? Thank you!
Yes that means 9 cookies!
Can I use red miso? Thank you!
Hi Mikki, Red miso has a stronger flavour than white miso, so as long as you are ok with that then go ahead!
Hey Catherine! What size cookie scooper are you using? Or how many grams should we portion out each cookie? Love the recipe!! Can’t wait to try it out!
Hi Alina, I use a regular ice-cream scoop which is about 1/4 cup. Hope you like the recipe!
Baked this tonight and it's absolutely delicious, Catherine! Thank you for sharing this. 🙂
Side note: Can I ask if your 110g of unsalted butter accounts for the moisture loss after browning it? If not, how much actual brown butter needs to go into the batter?
Hi Saan, No problem, so glad you liked them. Yes the unsalted butter accounts for any moisture loss so you don't need to worry about weighing the butter after it has been browned! 😊