Brown butter cookies with miso are my new favourite cookie combination. A rich and deep flavour with a bit of umami, these cookies are gooey, crisp and delicious. Pair them with tons of dark chocolate and a sprinkle of flaky salt, and these Brown Butter Miso Cookies are the perfect sweet and salty dessert!
What Do Miso Cookies Taste Like?
What is miso you may ask? Miso is a fermented bean paste used in Japanese cooking. It’s probably one of the most important ingredients in Japanese cooking. In Korea, we use a similar bean paste called Doenjang (된장). It’s used as a base for many stews and soups.
I’ve recently noticed that using miso in baking has been one of the biggest raves and I’m all for it. Miso adds umami and it has a very rich and salty taste. There’s a huge variety of miso and they all have their own flavour notes. Some are sweeter, some are saltier, and some are more earthy. Using miso in your baking can add a rich and complex flavour that compliments the other components in your dish.
In these Brown Butter Miso Cookies, the miso really compliments the nuttiness and caramel-like flavour of the brown butter. I prefer these miso cookies over regular brown butter cookies. I love that deep rich flavour of the miso and brown butter, and it goes well with the slightly bitter dark chocolate. If you eat these cookies knowing that they have miso in them, you can taste the miso. But, if you try these cookies without knowing there’s miso, you probably wouldn’t be able to guess there’s miso in here!
Best Miso to Use for Baking
The three most common misos are White Miso, Red Miso, and Yellow Miso. I personally think White Miso is the best for baking. White miso is fermented less and has a slightly sweet taste. Generally the darker the miso, the longer it is fermented, and thus the stronger the taste. White miso has a milder flavour but still will add some saltiness, umami and depth.
I use Mike Brand’s Sweet Miso. White Miso is sometimes called Sweet Miso. This miso is slightly different from other White Miso’s I’ve used. Mike Brand’s miso is quite light, creamy and wet; compared to other White Miso which is usually darker and a bit drier (see below photo). Also, this miso contains 50% less sodium. As miso is fermented, it needs quite a bit of salt, making most miso’s overly salty. I like Mike Brand’s because I can add more miso and get a better flavour profile, without overly salting my dish.
If you can’t find this particular brand of miso, look for a White Miso that has low sodium and/or is lighter and slightly creamy. Though I haven’t tried it personally, I’ve read that the Hikari brand makes quality organic miso. I found my miso at my local Korean supermarket, and they had a huge variety of miso! If you still can’t find it, Amazon has a few different options for miso. I’m really looking forward to experimenting with miso more in the future. Stay tuned for future miso recipes! (Btw none of these are sponsored)
Tips to Making Brown Butter Miso Cookies
These Miso Cookies come together in no time. If you’ve made my other Brown Butter Cookies before, then it’s very similar and only requires the extra step of adding your miso. Here are a few tips to ensure you get perfect crisp and gooey miso cookies every time.
- Add your miso paste (straight from the fridge is perfect), into your hot brown butter. The heat from the butter will help soften up the miso paste. Give the two a rough stir and let the miso sit in that brown butter while it cools down.
- Use room temperature eggs. As the brown butter mixture will still be slightly warm when you mix it, adding cold eggs is a big no-no. The mixture will curdle instantly and will not be that smooth creamy cookie dough.
- Don’t add extra salt to the dough: Miso is extremely salty. I opted to use a low sodium white miso which is perfect. If you can’t find low sodium white miso, use 1.5 Tbsp of miso instead of 2 Tbsp. You may have to experiment with the amount of miso depending on which miso you use!
- But… add extra flaky salt on top! You just said don’t add extra salt!! Why are you adding salt on top? Because we didn’t add extra salt to the dough, the cookies are well seasoned and not overly salty. Therefore you have room to add that salt on top to balance out the melty pools of dark chocolate!
Brown Butter Miso Cookies
Course: Cookies, Dessert14-16
Cookies1
hour11
minutes1
hour15
minutesCrisp and gooey brown butter miso cookies with melty pools of dark chocolate. Sweet, umami, slightly salty, all in one bite. The perfect cookie combination.
Ingredients
3/4 Cup (170g) Unsalted Butter
2 Tbsp (35g) Sweet White Miso, Low Sodium, *See Note
1/2 Cup (100g) Packed Brown Sugar
1/2 Cup (100g) Granulated Sugar
1 Egg (50g)
1 Tsp (5g) Vanilla Extract or 1/2 Tsp Vanilla Bean Paste
1 Tsp (5g) Baking Soda
1 1/2 Cup (225g) All Purpose Flour, spooned and leveled
1 – 1 1/2 Cup (200-250g) Dark Chocolate Chunks, Chips, Discs, etc, *See Note
Flaky Salt to garnish
Directions
- Brown the butter: Use a light-coloured pot to visualize the butter better. Over medium-high heat, melt the butter. Once completely melted, stir the butter often with a heat-proof spatula to evenly cook the milk solids (the white specks). As the milk solids cook, they will start to brown, giving you nutty brown butter. This will take around 4-5 minutes total. Before the butter finishes browning, it will foam up. You can swirl the pan to check if the solids have browned. Once browned, remove from the pot and pour into a heat-proof bowl, scraping all the browned bits as well. If you are using a stand mixer, you can pour it directly into your kitchen aid bowl.
- Add in 2 Tbsp of sweet white miso paste to the brown butter. Mix the miso in with a spatula to slightly break up the miso. Ensure the miso is completely covered by the butter and then place it into the fridge to cool for 5-10 minutes until the mixture is just warm to touch.
- Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add both brown and granulated sugar. Cream butter and sugars for 1 minute, until well combined.
- Add in the egg and vanilla extract and mix for 1-2 min until slightly pale and thick.
- If you are using a bowl, switch to a rubber spatula. Add in baking soda and all-purpose flour and mix until the flour is just mixed in. Do not over-mix!
- Add in your choice of dark chocolate. I prefer to use dark chocolate chunks that is roughly chopped. I love having a mix of small and large pieces of melty chocolate in my cookies.
- Using a large cookie scoop (around 2-3 tbsp), scoop your cookies onto a tray lined with parchment paper or a silicone mat. Try to scoop each cookie with one larger piece of dark chocolate centred on top. Place the tray into the fridge for at least 30 minutes, or up to overnight to firm up. Cookies in the fridge for a few hours do not be covered, but if you are storing them overnight, please cover them so they do not dry out too much.
- Preheat your oven to 350° Fahrenheit. Place cookies a few inches apart and bake for 11-14 minutes in the middle rack of the oven. Cookies should golden brown all over, with a slightly darker golden brown edge. Cookies should be slightly gooey in the middle. Remove from the oven and immediately sprinkle with flaky salt. Cool for 15 minutes before serving. Enjoy!
Notes
- Miso Note: There are many types of miso. The best miso to use for baking is White Miso. Even within White Miso, there is a large variety. I recommend using Sweet White Miso, which is smoother, slightly sweet and not as strong tasting. This miso also has less sodium making it ideal for baking. If you cannot find Sweet White Miso, substitute it for White Miso and use 1/2 Tbsp less due to sodium content.
- *When I scoop and level my AP Flour I ALWAYS get 150g. I don’t know why, but it’s always consistent. Most online measurements say that 120-130g is equivalent to 1 Cup of AP Flour. Adjust accordingly if necessary, but I recommend weighing your ingredients if you have any issues!
Looking for other Brown Butter Cookie recipes? Check out my Classic Brown Butter Chocolate Chip Cookie, Brown Butter Lucky Charm Cookie, or Brown Butter Coffee Mini Egg Cookie recipes on my blog.
If you make any of my creations, I’d love to see it! Tag me on Instagram @createandrecreate_
