The nutty, salty miso is a perfect match for brown butter in these chewy cookies.

INGREDIENTS:

✦ ¾ cup unsalted butter

✦ 3 tbsp miso paste

✦1 ¼ cup packed brown sugar

✦1 whole egg + 1 yolk at room temp

✦1 tbsp vanilla extract

✦1 ¾ cup ap flour

✦¾ tsp baking soda

✦ 1 cup dark chocolate (chips or bar)

INSTRUCTIONS:

In a medium sauce pan, brown the butter over medium heat. Stir constantly to prevent burning and uneven heating. The butter is ready when most of the foam has bubbled down, it’s a golden brown color, and smells toasty. Remove from heat, and whisk in the miso paste. Let cool to room temp.

In the bowl of a stand mixer combine the cooled butter and brown sugar and beat together until well mixed. Add in the whole egg, the egg yolk, and the vanilla extract and mix well.

In a separate bowl mix together the flour, salt and baking soda. With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined.

Refrigerate the dough for at least an hour.

When ready to bake, preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.

Using a ¼ cup measuring scoop, scoop the cookie dough into large balls, and roll them in sprinkles. Place them evenly, 6 to a cookie sheet.

Bake each pan individually for about 13-15 minutes. The edges should look set and golden, and the centers should look puffed and slightly gooey.

Don’t over bake! They will be dry if cooked too long.

After removing from the oven, and set the cookie sheets on a wire rack for the cookies to cool completely. 

Lay out a new piece of parchment paper on a pan. In a double boiler set up (a heat proof bowl set over 1 inch of water in a pot) melt the dark chocolate.

Plop the each cookie individually bottom side down in the chocolate and carefully lift out using 2 forks and place on the parchment chocolate side down. Let cool until chocolate has hardened completely.

Yields 14 large cookies.