Burnt Miso Chocolate Chip Cookies

David loves chocolate chips cookies and he wanted me to make this recipe with white miso paste. They came out amazing with a little bit of saltiness flavor from miso paste and caramel from brown butter, almost like having salted caramel chocolate chips cookies. Texture was soft and chewy, super delicious! Got the recipe from justinesnacks.com I double the recipe and save the other half in the fridge for later bake. One recipe made about 12 large cookies.

Ingredients:

• 113 grams butter 1/2 cup

• 2 tbsp white miso, I only used 1 1/2 tbsp

• 118 grams brown sugar spooned and packed, ½ cup & 2 tbsp

• 2 tbsp milk of choice

• 1 large egg at room temperature

• 50 grams white sugar 1/4 cup

• 1 tsp vanilla extract

• 175 grams flour 1 & 3/4 cup

• 8 grams cornstarch 1 tbsp

• 1 ½ tsp baking powder

• 113 grams dark chocolate about 1 bar, chopped, I used chocolate chips

Instructions:

• Preheat the oven to 350°F.

• Put a skillet on medium-low heat, melt the butter until it is golden yellow. Add in the miso and stir with a spatula until it is fully combined and no clumps remain.

• Continue to cook down the butter and miso until the mixture starts to fizz slightly. Stir constantly as the miso and butter begin to brown. When they get to a golden brown color, remove from the heat and keep stirring until you get a rich dark brown color. Pour this into a large bowl.

• Whisk in the milk to the butter, it should turn into a creamy yellow liquid. Allow this mixture to cool slightly before adding in the eggs. Beat well.

• Then add in the sugars and vanilla, mix until smooth.

• If the bowl is large enough, add in the flour, cornstarch, baking powder and whisk to combine. The dough should be sticky and a little wet feeling, but it will thicken up.

• Chop the chocolate and add to the bowl. Mix well.

• Scoop the dough into 40 gram sized balls, refrigerate for 10 minutes or until the oven is preheated.

• Bake at 350F for 9-11 minutes. You want the cookies to still feel gooey in the center, because the residual heat from the pan will continue to cook them after they are out of the oven.