Miso Toffee Chocolate Chip Cookies are a cookie lover's dream with a delicious umami-packed punch! These cookies have crispy edges and a soft, chewy center. Each bite is filled with savory white miso, warm browned butter and butterscotch, and rich chocolate.
Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and whisk in miso paste until combined then pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over.
8 tablespoon butter, 2 tablespoon white miso paste
Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter and miso mixture, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined.
¼ cup granulated sugar, ¾ cup dark brown sugar, 1 teaspoon vanilla extract, 1 large egg
Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and toffee bits.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup chocolate chips, ½ cup toffee bits
Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the caramel and miso flavor to develop.
Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Top with flaky sea salt, if desired.
Don't over-mix the dough to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
Bake on the middle rack for even baking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through baking to ensure the cookies bake evenly.
The longer you allow the cookie dough to rest, the more developed the flavors will be. For a deeper caramel and miso flavor, allow the cookie dough to rest overnight.
To form perfectly round cookies, use a biscuit cutter or cookie cutter that is wider than the cookies, place it over the cookies when they are fresh out of the oven, and move in a circular motion to make the cookies round.
To make smaller cookies, form 2 tablespoon (1¼ inch) dough balls and bake closer to 10 minutes. This will yield 18-20 cookies instead of 10.
Storage
Store miso cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, let the cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to eat them, thaw them in the fridge or on the counter. To warm them, heat at 300°F on a baking sheet for 2 to 3 minutes or microwave them briefly.