Dishful

Miso Brown Butter Chocolate Chip Cookies

By May

Rich, chewy chocolate chip cookies made with nutty browned butter and savory miso, finished with flaky sea salt.

Prep: 2 hr 20 min · Cook: 16 min · Serves 8 · Cuisine: Fusion

Ingredients

• 140 g butter
• 50 g miso
• 150 g brown sugar
• 100 g white sugar
• 1 egg
• 10 g vanilla extract
• 185 g bread flour
• 3 g baking soda
• 100 g chocolate chunks
• to taste flaky sea salt

Method

1. Melt the butter in a saucepan over medium heat, stirring constantly, until the milk solids caramelize into golden, nutty brown butter.
2. Remove from heat and stir in the miso while the butter is warm. Let the mixture cool completely to room temperature.
3. In a mixing bowl, combine the brown sugar, white sugar, egg, and vanilla extract. Whisk until smooth.
4. Pour the cooled brown butter and miso mixture into the sugar and egg mixture, whisking until well incorporated.
5. Sift in the bread flour and baking soda, then fold with a spatula until just combined.
6. Chop the chocolate into chunks and fold them evenly into the dough.
7. Scoop the dough into portions, place on a tray, cover, and refrigerate for a couple of hours until completely chilled and solid.
8. Preheat the oven to 170°C (340°F).
9. Arrange the chilled dough balls spaced apart on a lined baking sheet and bake for 16 minutes.
10. Immediately sprinkle the tops with flaky sea salt while hot. Let cool slightly before serving.

Original: https://www.instagram.com/reel/DerNjrGS5Hy/?srtk=bGozY3EzbHhzdWpy

Saved with Dishful, a recipe manager for home cooks.