Let’s Make Asian Chocolate Chip Cookies:
Don’t get me wrong, I love a simple chocolate chip cookie, but why settle when you can make something even better in practically the same amount of time. life pro tip, don’t settle for someone or something!
This chocolate chip recipe is the perfect combination of nutty, sweet, bitter, and salty. I may get a lot of hate for this, but the valleys and hills of the cookies make the cookie way better than a boring flat cookie. Think of it like a butt. No one wants a boring flat, sad ass. Despite the butt analogy, the hills and valleys makes the cookie perfectly chewy and crunchy, suitable for all.
This recipe is adapted from BA’s best chocolate chip cookies, but I infused Miso, Almond Extract and Coffee Crystals to make this cookie a lot more sophisticated. The Miso gives it a perfect saltiness and helps the cookie maintain more moisture for the perfect chewy bite. You can just use 1/2 tsp of salt in lieu of Miso if wanted For the rest of the additions, I just think Almond, Coffee, and Vanilla just combine really well with each other. You don’t have to use brown butter, but the brown butter just makes it so much better by imparting an extra nutty note. Who’s doesn’t want to be extra?
Let’s Get Baking!
More In-Depth Recipe at the Bottom
Brown Butter Miso Chocolate Chip Cookies
Ingredients
- 1 ½ C Flour (200g)
- 2 Tbsp Miso (50g) (Or use ½ Tsp salt)
- 1 ½ stick Butter (169g, ½ stick Cubed)
- 1 C Dark Brown Sugar (200g)
- ¼ C White Sugar (50g)
- 1 Large Egg (Room Temp)
- 1 Large Egg Yolk (Room Temp)
- 2 Tsp Vanilla Extract
- ¼ Tsp Almond Extract
- 1 Tsp Instant Coffee Crystals
- 1 cup Bittersweet Chocolate Chips (170g, Save 20g for the Garnish)
- ¾ Tsp Baking Soda
Garnish
- Salt
- Instant Coffee Crystals
- Bittersweet Chocolate
Instructions
- In a small pot, melt 1 stick of Butter over medium high heat, swirling or mixing often until the butter becomes a dark amber or mahogany color. Let the brown butter cool and pour over remaining cubed butter. If the brown butter immediately foams in contact with regular butter, it means that the brown butter needs to cool for longer. The brown butter should completely melt the regular butter when done correctly.
- Mix in Miso, Egg, Egg Yolk, Sugar, Brown Sugar, Vanilla, Almond Extract, and Coffee Crystals until homogenous with the butter mixture.
- Add in the Flour, Baking Soda, and Chocolate Chips and fold together, and scoop the cookie dough onto a tray. This step is optional but preferred, freeze or refrigerate for at least 30 minutes.
- Heat oven to 375ºF. Place cookie dough on a baking sheet at least 3 inches away from each other, 5 per baking tray. If the dough is not chilled, bake for 8-10 minutes. If the dough was chilled in the refrigerator, bake for 10-13 minutes. If the dough is frozen, bake for 13-15 minutes. After baking, let the cookies cool and sprinkle some Chocolate Chips on top. Let the chocolate chips melt or get a shiny top and sprinkle on salt and Instant Coffee Crystals. After 10 minutes of cooling, transfer cookies onto a cooling rack.
Notes
1. In a small pot, melt 1 stick of Butter over medium high heat, swirling or mixing often until the butter becomes a dark amber or mahogany color. You can omit the Brown Butter, but it gives the cookies a nuttier and deeper flavor in general. Don’t darken the butter too much as I did in the video. It should really just be a deep amber or mahogany color, not pitch black like in the video. If it is pitch black, that’s completely fine, we aren’t racists…well I hope you aren’t. The cookies will just be a little darker. Let the brown butter cool and pour over remaining cubed butter. If the brown butter immediately foams in contact with regular butter, it means that the brown butter needs to cool for longer. The brown butter should completely melt the regular butter when done correctly.
2. Mix in Miso, Egg, Egg Yolk, Sugar, Brown Sugar, Vanilla, Almond Extract, and Coffee Crystals until homogenous with the butter mixture. Having room temperature ingredients is pertinent in this recipe as it will prevent the butter from seizing and making the cookie dough hard to mix. You can bring the Egg and Egg Yolk to room temperature quickly by submerging the Eggs in warm water for five minutes. Air does necessarily NOT need to be incorporated within this step as that will make the cookie dough spread more.
3. Add in the Flour, Baking Soda and Chocolate Chips and fold together, and scoop the cookie dough onto a tray. This step is optional but preferred, freeze or refrigerate for at least 30 minutes. I used a 3oz ice cream scoop, but any type of scoop will work. You can make the dough beforehand, store it in the freezer, and make it later for emergency cookies that are suitable for any and all occasions.
4. Heat oven to 375ºF. Place cookie dough on a baking sheet at least 3 inches away from each other, 5 per baking tray. If the dough is not chilled, bake for 8-10 minutes. If the dough was chilled in the refrigerator, bake for 10-13 minutes. If the dough is frozen, bake for 13-15 minutes. After baking, let the cookies cool and sprinkle some Chocolate Chips on top. Let the chocolate chips melt or get a shiny top and sprinkle on salt and Instant Coffee Crystals. After 10 minutes of cooling, transfer cookies onto a cooling rack.
