Description
A delightful twist on the classic chocolate chip cookie, featuring nutty brown butter and umami miso for a unique flavor.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup miso paste
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma.
- Whisk together the brown sugar, granulated sugar, and miso paste until smooth. Add the slightly cooled browned butter and mix well. Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes until edges are golden and centers are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve warm with milk or coffee. Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg