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Browned Butter Miso Toffee Chocolate Chip Cookies Recipe

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4.6 from 98 reviews

Browned Butter Miso Toffee Chocolate Chip Cookies combine the rich nuttiness of browned butter with the umami depth of miso paste. Crisp, sweet miso toffee pieces are folded into a soft cookie dough with melty semi-sweet chocolate chunks, sprinkled with flaky sea salt for a perfect balance of flavors. These cookies are rested before baking to develop flavor and maintain structure, resulting in a unique gourmet treat with a caramelized toffee crunch and a rich, complex profile.

Ingredients

Scale

Miso Toffee

  • 6 tablespoons (80g) unsalted butter
  • 3/4 cup (160g) light brown sugar
  • 3 tablespoons miso paste (any variety)
  • 1 tablespoon corn syrup
  • 1/4 teaspoon baking soda

Cookie Dough

  • 1 1/4 cups (250g) light brown sugar
  • 1/2 cup (116g) granulated sugar
  • 2 1/4 cups (336g) all-purpose flour
  • 1/4 cup (37g) malted barley flour (can substitute with all-purpose flour)
  • 1/2 teaspoon (1g) baking powder
  • 1/2 teaspoon (1g) baking soda
  • 3 tablespoons miso paste
  • 2 sticks (8 oz) unsalted butter
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 8 oz semi-sweet chocolate chunks or chips

Instructions

  1. Make the miso toffee: In a medium pot over medium-low heat, combine brown sugar, corn syrup, and butter. Stir constantly until the brown sugar fully dissolves and the mixture is smooth and homogeneous, about 8-10 minutes. Remove from heat, whisk in miso paste quickly, then immediately stir in baking soda until combined. Pour the hot sugar mixture onto a 1/4 sheet tray lined with a silicone mat or parchment paper. Let cool completely and harden in the freezer for about 20 minutes.
  2. Browning the butter: In a pot, melt the unsalted butter over medium heat, stirring occasionally until it turns golden brown and emits a nutty, toasty aroma. Remove from heat and allow to cool slightly.
  3. Prepare the cookie dough: In a large mixing bowl, combine light brown sugar and granulated sugar. Pour in the cooled browned butter and stir well. Add eggs and miso paste, whisking together until smooth.
  4. Combine dry ingredients: Add all-purpose flour, malted barley flour (or substitute), baking soda, and baking powder to the wet ingredients. Mix until there are no visible dry flour patches and a consistent dough forms.
  5. Add mix-ins: Break the hardened miso toffee into shards inside a freezer bag; then fold these toffee pieces and semi-sweet chocolate chunks into the dough until just combined, avoiding overmixing.
  6. Chill the dough: Scoop the cookie dough onto a sheet tray or container and refrigerate for at least 30 minutes. This resting period enhances flavor development and prevents excessive spreading during baking.
  7. Bake the cookies: Preheat oven to 350°F (175°C). Remove dough from refrigerator, sprinkle flaky sea salt lightly over the top of the dough scoops. Bake for 12-14 minutes. The cookies may appear uneven or molten due to the toffee chunks; gently push the edges toward the center with a spatula immediately after baking to shape them.

Notes

  • Resting the dough is crucial to develop flavor and control spread.
  • Malted barley flour can be substituted with all-purpose flour if unavailable.
  • The miso paste adds umami depth and enhances sweetness; use your preferred variety.
  • Flaky sea salt on top balances sweetness and enhances flavor.
  • Be careful when browning the butter to avoid burning; it should smell nutty and turn a golden brown.
  • The cookies contain toffee pieces that can make their appearance rustic but add great texture and flavor.

Keywords: brown butter cookies, miso toffee cookies, chocolate chip cookies, unique cookie recipe, umami cookies, baked cookies, toffee chocolate chip

Find it online: https://liamjayne.com/browned-butter-miso-toffee-chocolate-chip-cookies-recipe/