Burnt Miso Brown Butter Dark Chocolate Chip Cookies Recipes

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

BURNT MISO (BROWN BUTTER) DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F.
• Put a skillet on medium-low heat, melt the butter until it is golden yellow. Add in the miso and stir with a spatula until it is fully combined and no clumps remain.
• Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.
• Whisk in the milk to the butter, it should turn into a creamy yellow liquid. Allow this mixture to cool slightly before adding in the eggs. Beat well.
• Then add in the sugars and vanilla, mix until smooth.
• If the bowl is large enough, add in the flour, cornstarch, baking powder and whisk to combine. The dough should be sticky and a little wet feeling, but it will thicken up.
• Chop the chocolate and add to the bowl. Mix well.
• Scoop the dough into 40 gram sized balls, refrigerate for 10 minutes or until the oven is preheated.
• Bake at 350F for 9-11 minutes. You want the cookies to still feel gooey in the center, because the residual heat from the pan will continue to cook them after they are out of the oven.
• Serve whenever!