Brown Butter Miso Chocolate Chip Cookies

Updated at: Thu, 17 Aug 2023 08:49:04 GMT

Step 1

-Set your oven to 325*F and line two cookie tray with parchment paper. -Sift together the flower and baking soda into a medium bowl then toss in the chopped chocolate or chocolate chips and set aside. -In the bowl of a stand mixer place the browned butter, shortening and both sugars. The brown butter can we warm but ideally it is around room temp. Beat on high for 2-3 minutes or until the color becomes pale brown and the mixture has increased in volume. -Add the miso paste and vanilla and briefly mix to incorporate, then add the eggs one at a time, mixing on high for a full minute after each egg. -Add the flour mix and mix on low until just barely incorporated, then using an ice cream scoop, scoop into 12 even balls, spaced 6 per sheet tray. -Place the trays in the fridge for at least 30 minutes, then bake at 325* for 12-14 minutes or until the cookies are browned and JUST barely set. -Cool on a wire rack and enjoy! -You can also freeze the dough balls and bake as wanted--they will take about 24 minutes from frozen.

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