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.
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.
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.
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. 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.
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