last updated on October 29, 2026

brown butter miso chocolate chunk cookies on pan

These brown butter miso chocolate chunk cookies combine some of my very favorite elements into one delicious cookie. I absolutely love brown butter for its nutty flavor and the way it gives cookies a denser, chewier texture. I am also a huge fan of miso, and the way it balances out the brown butter in this recipe gives the cookies such a great umami flavor. And last, I am a huge advocate for chocolate chunks over chocolate chips in my cookies! I will always choose rich pools of chocolate in my cookies over little chocolate chips. So yes, this cookie is everything good, and you cannot miss with it!

ingredients for brown butter miso chocolate chunk cookies

1 cup chilled butter (I prefer salted!)
1 cup light or dark brown sugar
1/2 cup sugar
1/4 cup white miso
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour (325 grams)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks (or chocolate chips)

how to make brown butter miso chocolate chunk cookies

Preheat the oven to 350°F.
Make the brown butter. Add the butter to a pan over medium heat. Stir the butter as it melts. After a few minutes, the butter will start to bubble and then foam up. Once the foam subsides, the butter should be a clear amber color with brown flecks near the bottom of the pan. It should take about 7-10 minutes. When you smell a nutty smell, take the brown butter off the heat. Pour into a glass container and transfer to the freezer for 10 minutes to cool down.
Cream the butter and sugar. To the bowl of a stand mixer or hand mixer, add the butter, brown sugar, and sugar. Mix for 4-5 minutes until the mixture is light and fluffy.
Add the wet ingredients. To the bowl, add the white miso, eggs, and vanilla. Mix until combined.
Add the dry ingredients. Add the flour (I like to use a kitchen scale to measure for accuracy), baking soda, and salt. Mix until just combined (no flour streaks).
Add the chocolate chunks. Add chocolate chunks or chocolate chips. If doing chocolate chunks, cut bars of semi-sweet and/or dark chocolate (I get mine from Trader Joe’s) into small pieces, like shavings. Add the chunks to the dough and mix until combined.
Scoop the dough. Use a large (1/4 cup) cookie scoop to scoop dough balls onto a lined baking sheet. Add up to 6 dough balls, evenly spread out.
Bake. Bake the cookies for 8-11 minutes, until the edges are just set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Top with a little flaky salt (optional) and enjoy!

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Ingredients

1 cup butter i use salted
1 cup brown sugar light or dark
1/2 cup sugar
1/4 cup white miso
2 eggs
1 tsp vanilla extract
2 1/2 cups flour 325 grams
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chunks, i like dark or semi-sweet chips are fine too

Instructions

Preheat the oven to 350F.
Add the butter to a pan over medium heat. Stir the butter as it melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you'll be left with brown, nutty smelling butter! It should take about 7-10 minutes. Pour into a glass container and transfer to the freezer for 10 minutes to cool down.
Add the chilled butter, brown sugar, sugar to a bowl. Use a stand mixer or hand mixer to mix for 4-5 minutes, until fluffier and lighter in color.
Add miso paste, eggs, and vanilla extract. Mix until combined.
Add the flour, baking soda, and salt. Mix until just combined.
If you're using chocolate bars, cut them into small pieces, like shavings. Add the chocolate to the dough and mix until just combined.
Use a large (about 1/4 cup) cookie scoop to scoop out the dough. Add up to 6 dough balls to a lined baking sheet. Bake for 8-11 minutes, until the edges are just starting to brown.
Top with flaky salt and let the cookies cool on the baking sheet for 10 minutes. Enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!