Soft and chewy cookies made with nutty brown butter and a hint of umami from white miso paste, studded with chunks of white chocolate and finished with a sprinkle of flaky sea salt. Sweet, salty, and totally addictive.
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Ingredients (makes ~18 cookies): • ¾ cup (170g) unsalted butter • ¾ cup (150g) brown sugar • ¼ cup (50g) granulated sugar • 2 tbsp white miso paste • 1 large egg + 1 egg yolk • 1 tsp vanilla extract • 1 ¾ cups (220g) all-purpose flour • ½ tsp baking soda • ¼ tsp salt • 1 cup (170g) chopped white chocolate or white chocolate chips • Flaky sea salt, for topping
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Instructions: 1. Brown the butter: In a saucepan, melt butter over medium heat, stirring until it turns golden and smells nutty. Cool slightly. 2. Mix the wet ingredients: In a bowl, combine brown butter, sugars, and miso paste. Beat in egg, egg yolk, and vanilla. 3. Add dry ingredients: Stir in flour, baking soda, and salt until just combined. Fold in white chocolate. 4. Chill: Cover and chill the dough for at least 1 hour. 5. Bake: Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets, spacing well. Bake for 9–11 minutes until edges are set but centers are soft. Sprinkle with flaky salt while warm. 6. Cool & serve: Let cool on pan 5 minutes, then transfer to a rack.
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