Cassie’s miso brown butter chocolate chunk cookies

Miso-Brown Butter-Chocolate Chunk Cookie recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter PLUS 2 tablespoons butter for browning both softened at room temperature

• 1 heaped tablespoon dark miso paste (light or medium is fine too)

• 3/4 cup granulated sugar

• 1 cup dark brown sugar, packed

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 1/8 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 1/4 cups dark chocolate chunks or chocolate chips (yes, that’s a lot! Feel free to dial it back to 2 cups or less)

Instructions:

1. In a small saucepan heat the 2 tablespoons butter over medium heat, watching carefully. Once the butter develops golden colored flecks and a nutty aroma, remove from heat and stir in miso paste until smooth. In a medium bowl, cream together 2 sticks of butter plus sugars with a mixer until smooth, then blend in the miso brown butter. Add the eggs and vanilla until just incorporated. In a small bowl, stir together flour, baking soda, and salt. In two additions, add the flour mixture into the wet mixture until just blended (no streaks of flour) but do not over mix. Using a spatula, stir in the chocolate chunks. Put dough in the refrigerator to chill at least an hour.

2. While the dough chills, preheat oven to 350°. Scoop dough into balls roughly the size of ping pong balls and space on parchment- or silpat-lined trays about 2” apart. Bake until edges are golden brown, around 12-15 minutes depending on your oven (check often—they should look slightly underbaked). Remove and give your pan a good bang on the counter so cookies flatten—this will make them denser and more chewy. Sprinkle a little flaky salt on top and allow to cool and firm up before removing them from the tray. (This last step is important due to the high chocolate content)