Miso White Chocolate Cookies with Brown Butter!

5 from 1 vote

Miso White Chocolate Cookies with Brown Butter!

This recipe for miso white chocolate cookies is quick, easy, and packed full of flavor. The miso flavor is only enhanced by the white chocolate chunks. Make these delicious cookies today.

Prep Time10

Cook Time12

Total Time12

Course: Baked Goods, cookies, Dessert

Cuisine: American, Japanese

Diet: Gluten Free, Vegetarian

Servings: Cookies

Calories: 56kcal

Author: Laura Sirkovsky-Kauffman

Equipment

1 Bowl
1 Baking Sheet
Parchment Paper or a baking sheet

Ingredients

9 tablespoon Butter Unsalted
1 Egg
½ teaspoon Baking Soda
1 ½ Cup Gluten Free Flour I use King Arthur Measure for Measure flour but you can use any flour as this is a 1:1 recipe
4 Oz White Chocolate I use chunks
4 tablespoon White Miso Paste
¼ Cup White Sugar
¾ Cup Light Brown Sugar
1 Tsp 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.

Notes

Only use white miso paste for these cookies. See my notes in the post about miso pastes.

Nutrition