Browned Butter & Miso Chocolate Chip Cookie Recipe

One of the big things is browning the butter. This extra 10 to 15 minutes of time, plus chilling, will add a new dimension of nuttiness and depth to your cookies that you never knew they were missing until you try it. Adding the miso paste, a strange ingredient, yes, will create an umami buzz in the cookies that further heightens the nutty browned butter with its naturally occurring MSG. Offset this goodness with the deep dark chocolate. The bitter-sweet combo plays well with the umami and ensures that your cookies aren’t cloyingly sweet. Using cornstarch in your dough will inhibit protein and gluten formation in the all-purpose flower. This makes the cookies more tender and smooths the appearance of the outside.

This recipe makes eight 6.5-ounce cookies or sixteen 3.25-ounce cookies. To retain the shape and ensure that these cookies are the best they can be, resting the dough for a minimum of one hour, but up to 48 hours is imperative. There are two rest periods. One when you first mix, and a second when you form them into the final cookie shape before baking. You are welcome to cut down on, or even skip a few steps. Remove the browning of the butter or rest for the minimum amount of time. However, this will result in different results.

1. Begin by browning the butter. Place a light-colored pan over medium-low heat. Cut the butter into even chunks and place them into the pan. Using a silicone spoon or spatula, keep stirring the butter until it is fully melted. The butter will foam and start sizzling. From here, about 8 minutes in, the butter will turn a golden color and the milk solids will turn brown. Immediately remove the butter from the heat and pour it into a cold bowl. Whisk in the miso paste. Chill the miso butter until it is no longer liquid, but not rock solid.
2. In a bowl, combine the butter and sugars, creaming until the mixture is pale and aerated. This can take up to 5 minutes. Then, add the eggs, one at a time, followed by the vanilla. Mix until thoroughly combined.
3. In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix the dry into the wet ingredients. Then, fold ¾ of the chopped chocolate into the dough.
4. Place the cookie dough into your fridge and rest for at least an hour, but 24 to 48 hours is ideal for best flavor development. 
   Before you are ready to bake, take the chilled dough out of the fridge and roll it into eight 6.5 oz (200 g) balls or sixteen 3.25 oz (100 g) balls. Rest the cookies in the fridge for about 15 to 25 minutes. This second rest will improve the texture and prevent spreading.
5. When you are ready to bake, place a baking stone onto your cold grill and preheat both your BBQ and the stone to 375°F (190°C) using all burners, set to medium-low.
6. Remove the cookies from the fridge and tear them in half, squishing the torn bottom together. Lay the cookies out with at least 2-inches (5 cm) around them, on a board covered in parchment. Top the cookies with the remaining chopped chocolate.
7. Carefully slide the parchment with cookies onto the preheated baking stone. Bake the cookies for 19 minutes if you made the 6.5 oz cookies or 9 to 12 min for the 3.25 oz ones. Check about halfway through the bake to ensure no one cookie is getting too dark. Once the bottoms are lightly golden and the outsides are set, remove the cookies to a cooling rack and top with a tiny pinch of finishing salt.

This recipe may be the best cookie recipe ever concocted. These Browned Butter & Miso Chocolate Chip Cookies contain so many layers of gooey chocolate cookie goodness that you will be blown away. Perfect for baking on the barbecue in the heat of summer, these cookies will leave you the reigning monarch of bake sales forevermore. What do you put in the perfect cookies? Share your barbecued cookie recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!