Experience the delightful fusion of sweet and savoury with these Brown Butter Miso Cookies. The nutty aroma of browned butter paired with the umami richness of white miso creates a unique cookie that’s both delicious and intriguing. Perfect for those who love to experiment with flavours, these cookies are sure to impress.
Looking for other yummy cookie recipes? You'll love my Strawberry Chocolate Cookies or my Matcha and White Chocolate Cookies.
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Why you need to make these Brown Butter Miso Cookies
- Unique Flavour Combination: The blend of browned butter and miso paste creates a rich, savoury-sweet flavour profile that’s different from traditional cookies. It’s a great way to surprise and delight your taste buds.
- Perfect Balance of Textures: These cookies are crispy on the edges and chewy in the center, with chunks of dark chocolate that melt in your mouth. The sesame seeds add a nice crunch, making every bite a textural delight.
- Easy to Make: Despite the sophisticated flavours, these cookies are straightforward to prepare. Browning the butter takes a bit of time but the rest of the recipe is simple and quick, making it perfect for both novice and experienced bakers.
Ingredients for Brown Butter Miso Cookies
- Salted Butter: Browning the butter enhances its nutty flavour, adding depth and richness to the cookies.
- Brown Sugar: Adds moisture and a deep, caramel-like sweetness, contributing to the cookies’ chewy texture.
- Caster Sugar: Helps achieve a balanced sweetness and contributes to the cookies’ crisp edges.
- White Miso Paste: Adds an umami element, enhancing the overall flavour complexity of the cookies.
- Vanilla Essence: Complements the sweetness and adds a fragrant aroma to the cookies.
- Plain Flour: Provides the structure for the cookies, keeping them soft and chewy.
- Egg: Adds richness and helps bind the ingredients together, ensuring the cookies hold their shape.
- Sea Salt Flakes: Enhances all the other flavours and provides a nice contrast to the sweetness.
- Baking Powder: Helps the cookies rise slightly, giving them a light, airy texture.
- Dark Chocolate: Offers a rich, slightly bitter contrast to the sweet and savoury elements, making each bite decadent.
- Sesame Seeds: Toasted sesame seeds add a nutty flavour and crunchy texture, complementing the browned butter and miso.
See recipe card for quantities.
Instructions
- Step 1: Brown the butter then whisk through the miso.
- Step 2: Combine the sugars with the browned butter then add the egg and vanilla.
- Step 3: Fold through the dry ingredients then fold through the chocolate.
- Step 4: Roll into 10 balls then top off with extra chocolate, bake and enjoy!
Hint: Keep a close eye on the butter while browning. It can go from perfectly browned to burnt very quickly, so stir continuously and remove from heat as soon as it turns golden brown.
Substitutions
Milk Chocolate: Use instead of dark chocolate if you prefer a sweeter, creamier chocolate flavour.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze the baked cookies for up to 3 months. Simply thaw at room temperature or warm in the oven before serving. Enjoy the cookies warm for the best flavour and texture.
FAQ
Can I make the dough ahead of time?
- Yes, you can prepare the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. Just let it come to room temperature before baking.
What if I don’t have miso paste?
- You can skip the miso paste or use a similar ingredient like tahini or nut butter to add a unique flavour.
Can I use different types of chocolate?
- Absolutely! You can use milk chocolate, white chocolate, or a combination of your favourite types to suit your taste.
Related
Looking for other recipes like this? Try these:
Brown Butter Miso Cookies
Ingredients
- 200 g salted butter
- 150 g brown sugar
- 115 g caster sugar
- 2 tablespoon white miso paste
- 1 tablespoon vanilla essence
- 300 g plain flour
- 1 egg
- ½ teaspoon sea salt flakes plus extra for topping the cookies
- ½ teaspoon baking powder
- 250 g dark chocolate in a block, chopped into chunks, 70% dark
- 1 tablespoon sesame seeds toasted
Instructions
- Preheat oven to 170C and line a large baking tray with baking paper.
- Brown the butter by adding it to a stainless steel saucepan over medium heat. Continuously mix as it simmers away until it becomes a golden brown colour, it may take up to 7 - 10 minutes. Transfer browned butter to a seperate bowl once browned to prevent burning the butter.
- Whilst the browned butter is still hot, whisk in the miso paste. Set aside to cool for 10 minutes.
- Add the sugars to a mixing bowl, pour over the browned butter and whisk for 1 minute. Add the egg and vanilla and whisk for another minute. This is your wet mixture
- In another bowl, combine the flour with the salt and baking powder. Fold these dry ingredients into the wet mixture then add the chocolate (reserving a few pieces to sit on top of the cookies) and mix through again.
- Divide the dough into 8 balls, top off with the extra pieces of chocolate then bake for 10 - 12 minutes until they begin to brown around the edges.
- Whilst they're fresh out of the oven, sprinkle with some extra sea salt flakes and toasted sesame seeds and enjoy!
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