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
I prefer to chill or freeze my cookie dough before baking as it makes them easier to handle, and they spread a little less. This also means that the cookies will have to bake a little longer, which is accounted for in the directions/procedure.
This recipe is adapted from BA’s Best Chocolate Cookies, but I added a few extra twists.
You can bring the Egg and Egg Yolk to room temperature quickly by submerging the Eggs in warm water for five minutes.
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.
I only used 1 egg yolk as opposed to two yolks, because I felt that adding another one would make it too rich, and the included miso substitutes it for the extra moisture.
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.