Miso Brown Butter Chocolate Cookies
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: cookie
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
Scale
- 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
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 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 15 mins
- Sprinkle over flakey salt and enjoy!