Introduction
Welcome to a delightful treat that merges the warmth of home baking with a twist of rich umami flavor — Browned Butter Miso Toffee Chocolate Chip Cookies! These cookies embody a perfect balance of sweet and savory, with every bite offering an irresistible crunch followed by a soft, chewy center. The aromatics from the browned butter and the light saltiness of miso create a depth of flavor that pairs beautifully with the sweetness of brown sugar and toffee bits. It’s a cookie recipe that will have your family and friends coming back for seconds (and thirds)!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup white miso
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup toffee bits
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cookie release.
- In a medium saucepan over medium heat, melt the unsalted butter. Stir frequently until it turns a beautiful golden brown and develops a nutty aroma — this is what makes these cookies stand out!
- Once the butter is browned, remove it from heat and let it cool slightly. In a large mixing bowl, combine the brown sugar, granulated sugar, and white miso, stirring until well mixed.
- Add the slightly cooled browned butter along with the vanilla extract into the sugar mixture, stirring until smooth and creamy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix!
- Fold in the semi-sweet chocolate chips and toffee bits, spreading them evenly throughout the dough for that extra burst of flavor in every bite.
- Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set but still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them maintain their chewy texture!
Notes or Tips
- For a richer flavor, try using dark brown sugar instead of light brown sugar.
- Don’t skip the browning of the butter; it’s the key to creating that deep, nutty flavor.
- Feel free to experiment with different types of chocolate chips or add nuts for extra crunch!
Cooking Techniques
The process of browning butter is a simple yet transformative technique. By cooking the butter until it becomes golden and fragrant, you’re enhancing its flavor profile which elevates your cookies. Just be careful to not let it go too far; you want that lovely nutty aroma, not burnt butter!
FAQ
Can I freeze the cookie dough?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze until firm. Once frozen, transfer the dough balls to a resealable plastic bag. Bake from frozen, adding a couple of extra minutes to the baking time.
How should I store the baked cookies?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage — just be sure to separate layers with parchment paper.
Conclusion
These Browned Butter Miso Toffee Chocolate Chip Cookies are sure to impress. With their delightful combination of flavors, they make for the perfect addition to family gatherings, holiday parties, or a cozy night in with a glass of milk. Once you try them, you may just find them becoming a staple in your cookie repertoire. Happy baking!