These look like normal chocolate chip cookies right up until someone asks why they taste better. The answer is a spoonful of white miso, which leans into the brown butter and makes the whole thing taste like salted caramel without any caramel.
Makes about 18 cookies.
Ingredients
- 170 g unsalted butter
- 2 tbsp white (shiro) miso
- 150 g brown sugar
- 80 g caster sugar
- 1 egg + 1 yolk
- 1 tsp vanilla extract
- 220 g plain flour
- 1/2 tsp baking soda
- 200 g dark chocolate, chopped
- flaky salt, for the top
Method
- Brown the butter. Melt the butter in a pan over medium heat, swirling, until it smells nutty and the milk solids turn golden-brown. Pour into a bowl and let it cool until just warm.
- Add miso + sugars. Whisk the miso into the warm butter until smooth, then beat in both sugars.
- Beat in the egg, yolk and vanilla until glossy.
- Fold in the flour and baking soda, then the chopped chocolate.
- Chill the dough for at least 30 minutes (an hour is better).
- Scoop onto lined trays, leaving room to spread. Top each with a little flaky salt.
- Bake at 180 °C (350 °F) for 11–12 minutes, until the edges are set but the centres look slightly underdone. They firm up as they cool.
Notes
- Don’t skip cooling the brown butter — too hot and it scrambles the egg.
- The miso already brings salt, so go easy with any extra.