By Akshara
October 6, 2026
Brown butter miso cookies offer a sophisticated twist on the classic chocolate chip cookie by balancing nutty caramel notes with deep umami richness. Browning the butter creates a fragrant, toasty foundation while white miso paste adds a subtle salty depth that enhances every bite. Loaded with chunks of dark chocolate, these cookies feature crisp, golden edges and a delightfully chewy centre.
1 cup unsalted butter  2 tablespoons white miso paste  1 cup packed light brown sugar  1/2 cup granulated white sugar  2 large eggs plus 1 extra yolk at room temperature  2 teaspoons vanilla extract  2.25 cups all-purpose flour  1 teaspoon baking soda  1.5 cups dark chocolate chunks  Flaky sea salt for sprinkling
Melt the butter in a saucepan over medium heat, swirling constantly until it foams and turns a deep golden brown with toasted specks, then whisk in the white miso paste and transfer to a bowl to cool.
Whisk the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract into the cooled brown butter mixture until smooth and pale.
Fold in the all-purpose flour and baking soda gently just until combined, then stir in the dark chocolate chunks.
Scoop dough balls onto a lined baking sheet and bake at 180C for ten to twelve minutes until edges are golden, then sprinkle immediately with flaky sea salt before cooling.