Miso Brown Butter Cookies with White Chocolate Chips
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I know miso brown butter cookies sound a little bizarre to the cookie conservatives- miso added to cookies? Am I crazy? Maybe, but hear me out.
The miso adds this savory quality and nutty flavor that combined with the brown butter and white chocolate will make these your new favorite cookies. I too was skeptical at first, and then I couldn’t stop eating the dough as I tested them, and then when they were fresh out of the oven I couldn’t resist those either.
Miso Brown Butter Cookies with White Chocolate Chips
Table of contents
About Brown Butter
Brown butter or beurre noisette is used commonly as a sauce over a pasta dish like butternut squash ravioli or in French pastries. In this recipe I use it to add a nutty flavor to accompany the miso.
As you cook the brown butter it will crackle and foam as it cooks and as it stops crackling, keep an eye on it so that it does not burn. It will turn from a yellow to a pale brown and then to a deep golden brown and smell nutty.
Key Ingredients in This Recipe
- Miso paste – I use white miso paste in this recipe made from fermented soybeans. This type of miso has a sweeter, more mild taste and complements the nutty flavor of the brown butter.
- Brown butter – Brown butter, also known as buerre noisette, is the process of cooking butter slowly over a low heat until it turns golden brown and the milk solids sink from the bottom and separate from the butter.
- Baking soda – Baking soda is added to act as a leavening agent to create soft, fluffy cookies.
- Brown sugar – I use light brown sugar in this recipe which refers to the amount of molasses in the sugar. Light brown sugar contains about 3.5% molasses. Be sure to tightly pack brown sugar in a measuring cup to get an accurate measurement.
- Vanilla extract – Vanilla extract is added to cookies to enhance the sweet flavors in the dough.
- Granulated sugar – I use a combination of both granulated sugar, white sugar and brown sugar in this recipe.
- Eggs – Eggs acts as a binder working to create structure and stability within the cookies.
- White chocolate chips – White baking chips typically don’t contain any cocoa butter though they still have a similar flavor to white chocolate. Those chips also set hard again once they are melted whereas white chocolate remains soft.
How to Make Miso Brown Butter Cookies
Step 1
Melt butter in a pan and continue to cook, stirring constantly, until the butter turns deep golden brown and small brown bits form at the bottom.
Step 2
Immediately pour the butter into a small bowl to stop the cooking process. Let cool to room temperature, about 20 minutes.
Step 3
In a medium mixing bowl whisk together the flour, salt and baking soda and set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and brown sugar together. Beat in the vanilla extract and the miso.
Step 5
Add the cooled brown butter and granulated sugar and continue to beat until smooth.
Step 6
Add the eggs, one at a time, beating well after each addition.
Step 7
Gradually add the dry ingredients until it has all been incorporated.
Step 8
Fold in the white chocolate chips using a spatula. Cover and refrigerate the dough, for at least 1 hour before baking.
Step 9
When ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Scoop the dough in two-tablespoon size balls, placed 2-inches apart.
Step 10
Bake for 10 to 12, minutes until cookies are golden brown. Remove and let cool on wire racks.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Miso Brown Butter Cookies with White Chocolate Chips
Ingredients:
- 1 cup unsalted butter, at room temperature, divided
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 packed cup light brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons shiro miso paste
- ½ cup granulated sugar
- 2 large eggs
- 1 cup mini white chocolate chips
Instructions:
- Heat a medium sauté pan over medium heat, add half of the butter (8 tablespoons) and allow to melt.
- Continue to cook, stirring constantly, until the butter turns deep golden brown and small brown bits form at the bottom, about 10 minutes. Immediately pour the butter into a small bowl to stop the cooking process. Let cool to room temperature, about 20 minutes.
- In a medium mixing bowl whisk together the flour, salt and baking soda and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and brown sugar together. Beat in the vanilla extract and the miso.
- Add the cooled brown butter and granulated sugar and continue to beat until smooth. Add the eggs, one at a time, beating well after each addition. Gradually add the dry ingredients until it has all been incorporated.
- Fold in the white chocolate chips using a spatula. Cover and refrigerate the dough, for at least 1 hour before baking.
- When ready to bake, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper. Scoop the dough in two-tablespoon size balls, placed 2-inches apart.
- Bake for 10 to 12, minutes until cookies are golden brown. Remove and let cool on wire racks.
DID YOU MAKE THIS?
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The flavor was excellent and the brownies butter and miso really compliment the white chocolate in a unique way. However these were way too sweet for my taste personally, especially with the sweetness of white chocolate (compared to a bittersweet chocolate option in other chocolate chip cookie recipes). The base of the dough is a good one, though, so next time I’ll halve the sugar, remove the white chocolate and add some chai spices.
This was my first recipe with miso, and I’m obsessed. The miso flavor is such a great cheerleader for the rest of the cookie, and white chocolate has a moment in the spotlight for once (let’s be real, it’s the lesser chocolate).
Definitely don’t sleep on Kylie’s step to let it chill; I got lazy with the second tray and there was a noticeable difference in the shape and color of the cookie.
These are definitely going in the regular rotation! Well done, Kylie!
Nevermind, I was just being blind 🙂
haha it happens!! Hope you enjoy the recipe Ruth!
Hello! Your recipe seems to be missing something. It says to brown half the butter but nowhere in the later steps does it talk about adding the remainder of the butter.