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Brown Butter Miso Chocolate Chip Cookies with Caramel Drizzle

brown butter miso chocolate chip cookies - featured image
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These cookies combine the nutty richness of brown butter with the subtle umami of miso paste and gooey chocolate chips, finished with a luscious caramel drizzle for a unique and comforting treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon miso paste (white or yellow preferred)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) semi-sweet or dark chocolate chips
  • For the caramel drizzle:
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (28 g) unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, foams, and browns. Remove from heat immediately when nutty aroma and golden-brown flecks appear. Transfer to a bowl to cool slightly.
  2. Mix sugars and miso: In a large bowl, combine 3/4 cup light brown sugar, 1/4 cup granulated sugar, and 1 tablespoon miso paste. Add warm brown butter and mix until smooth.
  3. Add wet ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract until creamy and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Form dough: Gradually add dry ingredients to wet, mixing just until combined. Fold in 1 1/2 cups chocolate chips gently with a rubber spatula.
  6. Chill dough (optional): Cover and chill dough in fridge for 30 minutes to 1 hour to improve texture and flavor melding.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape cookies: Scoop dough using tablespoon or cookie scoop, spacing 2 inches apart on baking sheets.
  9. Bake for 10–12 minutes until edges are golden and centers slightly soft. Cookies will firm as they cool.
  10. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks.
  11. Make caramel drizzle: In a small saucepan, combine 1/2 cup light brown sugar, 1/4 cup heavy cream, and 2 tablespoons unsalted butter over medium heat. Stir constantly until smooth and bubbling. Remove from heat, stir in 1/2 teaspoon vanilla extract and a pinch of salt. Let cool slightly to thicken.
  12. Drizzle caramel over cooled cookies using spoon or piping bag. Let set for a few minutes before serving.

Notes

Do not skip browning the butter as it adds a unique nutty flavor. Chill dough to improve texture and prevent spreading. Watch cookies closely in last minutes to avoid overbaking. Use parchment paper or silicone mats for best results. Caramel drizzle can be substituted with powdered sugar glaze if preferred.

Nutrition

Keywords: brown butter, miso, chocolate chip cookies, caramel drizzle, easy cookies, umami cookies, homemade treats

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