Browned Butter Miso Chocolate Cookies

This is an annual indulgence that had me running back to multiple recipes to extract all the great things we love about a warm chocolate chip cookie. I combined two recipes for our own indulgence: BA’s Best Chocolate Chip Cookies and Miso Chocolate Chip Cookies to make the version our family loves.

My adaptations: 1) No reduction of sugar in cookies to ensure crispy exterior and softness inside. 2) Added extra ounce of flour to make a stiffer dough for a cookie that holds its shape better (rather than spreading into a thin cookie). 3) Bake frozen cookie doughs in small batches (you can have a treat of ONE) for 17 minutes at 350F in toaster oven. Weigh all ingredients. What you get is a big cookie with crispy outside and soft gooey inside when served warm.

Ingredients:

• 1½ cups (200 g) + 1 ounce (29g) all-purpose flour

• 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

• ¾ tsp. (4 g) baking soda

• ¾ cup (1½ sticks; 169 g) unsalted butter, divided

• 1 cup (200 g) (packed) dark brown sugar

• ¼ cup (50 g) granulated sugar

• 1 large egg

• 2 large egg yolks

• 2 tsp. vanilla extract

• Scant 2 tbsp white miso paste

  6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chipsOlive oil and 1 tbsp butter

Instructions:

• Mix together flour, salt, and baking soda

• Melt 1 stick of butter over medium heat in medium size pot, until butter fat is browned and smells aromatic, 4-6 minutes

• Melt remaining 1/2 stick of butter in browned butter, off heat

• Whisk in sugars and miso paste until no lumps remains

• Whisk in egg and egg yolks, and vanilla extract

• Fold in flour mixture and chocolate chips

• Divide dough into 16 portions and form round dough balls

• Freeze individually on baking sheet and store in freezer

• Bake at 350F for 17 minutes, one or few at a time

• Enjoy while warm