Brown Butter Miso Chocolate Chip Cookies

Ingredients

Ingredients

• 110 g unsalted butter
• 1.5 tbsp white miso paste
• 65 g granulated sugar
• 65 g dark brown sugar, packed
• 1 tsp vanilla extract
• 1 egg
• 165 g all purpose flour
• 0.5 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 6 oz dark chocolate, chopped
• 3 tbsp white sesame seeds

Instructions

1. Melt butter in a saucepan over medium heat until browned.
2. Pour browned butter into a measuring cup and whisk in miso paste; set aside.
3. Preheat the oven to three hundred fifty degrees Fahrenheit and line a large baking sheet with parchment paper.
4. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
5. In a large bowl, whisk together granulated sugar, dark brown sugar, and cooled miso-browned butter.
6. Add egg and vanilla and whisk until pale and creamy.
7. Fold in the dry ingredients with a rubber spatula until just combined, then fold in chopped chocolate.
8. Scoop dough using a two ounce scoop (or a quarter cup) onto the prepared sheet.
9. Press sesame seeds onto the tops of the dough balls to cover the very tops.
10. Bake four cookies per sheet until edges are light golden and centers look barely underdone, about twelve minutes.
11. Let cookies rest on the baking sheet for about five minutes, then transfer to a cooling rack and bake the remaining cookies.
12. Let cookies cool for about twenty to thirty minutes before serving.