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 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 medium sized bowl.
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Add the sugars: and whisk. After the sugars and butter have been creamed together, add the egg and whisk together.
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Add the vanilla: and miso paste and whisk until it has all come together.
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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. It is why I do not use my mixmaster for this recipe.
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Add the white chocolate chips and fold in as well
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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. 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.
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