# What You’ll Need:
→ Dairy
01 - 1 cup unsalted butter (227 g)
→ Wet Ingredients
02 - 1 cup packed light brown sugar (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste
→ Dry Ingredients
07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt
→ Mix-ins & Toppings
11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)
# Directions:
01 - Melt the butter in a medium saucepan over medium heat. Cook, swirling often, until it foams and turns deep golden with brown bits forming at the bottom, about 5 to 7 minutes. Immediately transfer to a large mixing bowl and let cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and white miso paste into the cooled browned butter until smooth and fully incorporated.
03 - Add eggs and vanilla extract to the mixture and whisk until glossy and slightly thickened.
04 - In a separate bowl, blend all-purpose flour, baking soda, baking powder, and fine sea salt.
05 - Gradually fold the dry ingredient mixture into the wet mixture using a spatula until just combined.
06 - Fold in the dark or semisweet chocolate chips or chunks evenly throughout the dough.
07 - Cover and refrigerate the dough for at least 30 minutes to enhance flavor and texture. Overnight chilling is recommended for best results.
08 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Scoop dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets.
10 - Bake for 11 to 13 minutes until edges turn golden and centers are just set.
11 - Remove cookies from oven and optionally sprinkle with flaky sea salt immediately. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
