The brown butter adds a beautiful nuttiness to the cookies and the white miso adds a savoury depth that really complements the sweet chocolate.
125g browned butter, cooled to room temperature
120g light brown sugar
1 tsp vanilla paste
1/2 tsp baking powder
1/4 tsp baking soda
50g white miso
200g all-purpose flour
150g Guittard Maxi Milk Chocolate Chips
With an electric whisk, beat butter and sugar until fluffy, add egg and vanilla, then add miso. Whisk until they come together. Sift in flour, baking powder & baking soda, then fold together with a big spoon. Add the chocolate chips and form into balls of 90g, cover and refrigerate for at least an hour (or overnight).
Place balls onto a lined baking tray and bake in a well preheated oven 160°C (325°F) for 14 minutes. Leave to cool on the tray.
You want them a little underbaked, still damp in the middle at this stage so it will set with a good crust on the outside but with a chew in the middle.