Miso Browned Butter Chocolate Chip Cookie

Ingredients

Directions

1. Add the butter to a saucepan over medium heat and melt, stirring often and cooking until browned and smelling nutty. Pour the brown butter into a measuring cup and add miso paste. Whisk to combine and set aside.
2. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, add the sugar, dark brown sugar, cooled miso brown butter, egg, and vanilla. Whisk vigorously for about 5 minutes until the mixture turns pale and creamy.
5. Pour the dry ingredients into the wet. Use a spatula to fold them together. Add in the chopped chocolate and fold to fully combine.

6. Measure out 1/4 cup of cookie dough per cookie, and place 4 at a time on a baking sheet. Bake for 11-13 minutes - the cookies should be a light golden brown and the centers should look slightly undercooked.

7. Let the cookies rest on the baking sheet for 5 minutes, transfer to a cooling rack, then repeat until all cookies are baked. Let cool slightly then serve and enjoy, or store in a bag or air-tight container!