These miso brown butter cookies with chocolate chunks and heath bits is the perfect treat. With the deliciousness of brown butter cookies and the delicious umami flavor of miso paste, they are the ideal cookie.
Despite miso having savory origins, I absolutely love it in cookies. On this blog, I have miso chocolate chip cookies, miso peanut butter cookies, straight up miso cookies (that have chocolate and strawberry in them), and I love to add miso to caramel and make a miso caramel. White miso is savory in its origin however it pairs beautifully with sweet foods and in baked goods.
Jump to:
- ❓What is miso?
- ❤️ Why you’ll love these miso brown butter cookies?
- 🏆 Tips for recipe success:
- 📜 WHAT INGREDIENTS DO YOU NEED FOR BROWN BUTTER MISO COOKIES?
- 📜 HOW DO YOU MAKE THESE MISO COOKIES?
- 🍱 HOW TO STORE THESE MISO BROWN BUTTER COOKIES?
- 🔎 Find More Cookie Recipes Here
- Easy Miso Brown Butter Cookies with Chocolate and Heath
❓What is miso?
Miso paste has a long and fascinating history. Here’s a quick breakdown:
- Origins: Miso is thought to have originated in China over 2,500 years ago, and was introduced to Japan around the 7th century. It is now a staple in Japanese cooking.
- Types: There are several types of miso, including:
- White miso: mild, sweet, and light in color, made with rice and soybeans.
- Red miso: bold, full-bodied, and pungent, made with more fermented soybeans.
- Yellow miso: medium-bodied, nutty, and slightly sweet, made with rice, soybeans, and barley.
- Barley miso: nutty and robust, made with barley and soybeans.
- Rice miso: delicate, slightly sweet, and light in color, made with rice.
It is important if you are gluten free to make sure that you always check ingredients and find a gluten free miso.
Miso is readily available at most grocery stores but if you cannot find it, it is available on Amazon.
❤️ Why you’ll love these miso brown butter cookies?
The browned butter in these cookies is just so good. It gives off of a nutty flavor and pairs great with the miso flavor. They have crispy edges but a chewy center. It isn’t a gooey center, but, it is chewy, melts in your mouth, and is just delicious.
🏆 Tips for recipe success:
Sugars: You can sub out dark brown sugar instead of light brown sugar if you want.
Chocolates: I use chocolate chunks in this recipe but if you want you can use chocolate melts, chocolate bar pieces, white chocolate chips (even though these will be really sweet), or dark chocolate chips. This is really up to you.
Butter: Be sure not to skip browning the butter. Brown butter takes your cookies to the next level and adds a delicious depth of flavor that is seriously lacking without it.
Miso Type: Be sure to use a light miso (aka white miso) for these cookies. The flavor of the other types of miso would not mesh well with our cookies.
Vegan: I myself am not vegan and have not tried to make this vegan. You would need to use vegan sugars, vegan butter, and an egg substitute. If you do make them vegan, let me know in the comments.
Electric Mixer: Do not make this cookies with a hand mixer or bowl of a stand mixer for your mixer. You want to mix this dough by hand.
Salt: If you want to make these cookies a bit saltier by added flaky sea salt on top or by using salted butter. I use unsalted butter in this recipe but it is up to you.
Best Results: For best success, always follow the recipe card.
📜 WHAT INGREDIENTS DO YOU NEED FOR BROWN BUTTER MISO COOKIES?
Gluten Free All Purpose Flour: I use King Arthur gluten free Measure for Measure flour (it has xanthan gum in it). However this is a 1:1 recipe so regular flour works just fine.
Light Brown Sugar: Brown sugar helps add to the richness of the cookie, almost a caramel flavor
White Sugar: The balance of sugars in the cookie makes it perfectly sweet. It is also used to dip the cookies into.
White Miso Paste: This is where the umami flavor is going to come from in the cookie.
Unsalted Butter: The richness of any cookie dough. Using unsalted means you can control the amount of salt flavor going into your cookies.
Egg: Egg is in the binding agent in the cookie dough
Vanilla: Vanilla extract helps enhance the flavor of the cookie
Baking Soda: This helps with the structure of the cookie
Chocolate Chips or Chocolate Chunks: this is our chocolatey goodness!
Heath Bits: This is going to give a toffee flavor to the cookie and some extra sweetness
📜 HOW DO YOU MAKE THESE MISO COOKIES?
Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
Add the vanilla: and miso paste and whisk until it has all come together.
Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and heath bits. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
When you are done with this recipe, check out my double chocolate chip cookies
🍱 HOW TO STORE THESE MISO BROWN BUTTER COOKIES?
Store in an airtight container on the counter for a few day or place in a freezer safe bag and into the freezer for up to three months.
🌟 LEAVE A RATING AND REVIEW! 🌟
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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura
🔎 Find More Cookie Recipes Here
Easy Miso Brown Butter Cookies with Chocolate and Heath
Ingredients
- 9 tablespoon Unsalted Butter Melted to make brown butter
- ¼ teaspoon Baking Soda
- 1 ½ Cup Gluten Free Flour I use King Arthur Measure for Measure flour but this is a 1:1 recipe for those who aren't gluten free.
- ¼ Cup White Sugar
- ¾ Cup Brown Sugar Light
- ¾ Cup Heath Bits
- ⅔ Cup Chocolate Chunks
- 1 Egg
- 4 tablespoon Miso Paste See notes on that in the post
- 1 teaspoon Vanilla Extract
Instructions
- Mix together your dry ingredients: in a large bowl add the flour, and baking soda and set aside.
- Brown the butter: Browned butter enhancing the flavor of any cookie dough and it is super simple to make. If you want the butter to melt faster, use room temperature butter but honestly, cold butter is fine. Place the butter into a pan (or small saucepan) and put it on medium heat. The butter will begin to break down and you will see little brown bits form on the bottom, Swirl it around and remove it from the heat. Pour the butter into the small bowl (or) medium sized bowl.
- Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
- Add the vanilla: and miso paste and whisk until it has all come together.
- Fold the wet ingredients: into the dry ingredients ⅓ at a time. At the ⅔ point, add the chocolate to the bowl and make sure everything is incorporated. One of the key things to this batter is to make sure to not overwork it. Once you have folded it a few times, add the chocolate chunks and heath bits. Do make sure though to scrap down the sides of the bowl to make sure you get everything in the mixing bowl incorporated.
- Roll the dough: into balls and place onto the baking sheet. Place in the fridge for at least 30 minutes. The dough may feel greasy, but that is entirely normal. You can use a cookie scoop for this or an ice cream scoop but I just do it by hand.
- Set the oven to 350°: and bake the cookies after they have had enough time to sit and bake for 13-15 minutes. You want the cookies to turn golden brown.
- Remove the trays from the oven: and let them sit for a few minutes on the sheets. If you want crispy edges but a gooey center, then you can eat them right away, otherwise, let them sit for a little bit.
April Lee says
Some instructions are missing. You’ve repeated step 5, but have nothing that mentions rolling the dough into balls and chilling the cookie dough in the refrigerator.
Laura Sirkovsky-Kauffman says
Hi April Lee-
Thank you so much for letting me know! Covid brain is a real thing 😂.
Should be fixed now. Hope you make them and love them!