Miso Brown Butter Chocolate Cookies

Miso Brown Butter Chocolate Chocolate Chip Cookies

5 from 2 reviews

A soft cookie with a golden crust, studded with dark chocolate and a salty twist. The secret to these brown butter cookies is a touch of miso paste.


  • 110 g Unsalted butter (1/2 cup)
  • 30 g White miso (1 tbsp)
  • 100 g Brown sugar (1/2 cup)
  • 70 g White sugar (1/3 cup)
  • 200 g Plain flour (1 2/3 cup)
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Egg
  • 180 g Dark chocolate wafers/melts or a roughly chopped bar (6oz
  • Flakey salt, for sprinkling


  1. 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)
  2. Remove from heat and transfer to a large mixing bowl
  3. Add the miso paste and stir to cool the butter down
  4. Add the brown sugar, white sugar and egg, mix until well combined
  5. Stir in the plain flour, baking powder and soda until just combined
  6. Lastly, fold in the  chocolate
  7. Divide the dough into 9 even balls and place in the freezer to chill for 30 minutes (or fridge for an hour)
  8. Bake at 175°C / 360°F for 12-15 mins
  9. Remove from the oven and let cool for 15 mins
  10. Sprinkle over flakey salt and enjoy!

Keywords: cookie, miso, chocolate chip, blonde chocolate, caramelised white chocolate

Shopping cart
There are no products in the cart!
Continue shopping