Miso is a savory ingredient that can add a bit of extra flavor to chocolate chip cookies.
Ingredients
Directions
In a stainless steel saucepan, heat the butter over medium-high heat. The butter will start to foam and pop, make sure to stand by it and stir every 30 seconds or so until the bottom is covered in amber-brown butter solids. It takes about 9-12 minutes.
Pour the butter into a mixing bowl and whisk in the miso. Set aside to cool for 20-30 minutes, or until it feels room temperature. You should have about ¾ cup or 160 grams of browned butter.
Whisk in the sugars for 1 minute until combined.
Whisk in the egg, egg yolk, and vanilla extract until it starts to pull away from the sides of the bowl.
Fold in the dry ingredients until almost combined.
Then fold in the chocolates, mixing until just combined. Cover the bowl and chill in the fridge for 30 minutes. The chill time makes it easier to scoop the dough!
With a 2-tablespoon cookie scoop, scoop the dough onto a parchment-lined baking tray. Top each cookie dough ball with extra pieces of chocolate and mini chocolate chips if desired.
Chill the tray of cookies in the freezer for 2-3 hours, overnight is best!
Then preheat the oven to 350 F/180 C.
Bake for 10-11 minutes, or until the edges are golden brown but the centers are still soft.
Let the pan cool on a wire rack. Sprinkle with extra sea salt if desired and enjoy!
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