Miso Brown Butter Cookies

I had this idea of making a miso butter cookie for some time now but didn’t have the opportunity to try it, so I thought as party favors for my dad’s birthday was a good time to test it out.  

Recipe adapted from https://www.japanesecooking101.com/miso-cookies-recipe/

Makes 3 dozen cookies

Ingredients:

  • 2 Tbsp Miso paste (30-40g)

  • 1/2 cup butter, room temperature (115g)

  • 1/2 cup sugar (100g)

  • 1/2 egg

  • 1 1/2 cup all purpose flour (200g)

  • 1/2 tsp baking soda

  • raw sugar

Method:

  1. Heat a medium sauté pan over medium heat, add half of the butter (58g) and allow to melt. Continue to cook, stirring constantly, until the butter turns a deep golden brown and small brown bits form at the bottom, about 10 minutes. Immediately pour the butter into a small bowl to stop the cooking process. Let cool to room temperature, about 20 minutes.

2. Beat Miso, remaining butter, and sugar in a bowl until creamy. Add egg and beat some more. Then add the browned butter and beat.

3. Then add flour and baking soda, and mix until dough comes together.

4. Cut the dough in half and shape into a 2" round log, using flour if the dough is sticking (or cool it in the fridge for 30 minutes to firm). Roll and coat with raw sugar. Wrap with plastic and refrigerate for a couple of hours.

5. Slice the cookie dough into 1/2" thick rounds. Place cookies on a sheet pan lined with parchment paper.

6. Bake in preheated oven at 350F (175C) for 12-15 minutes.

 It was a very delicious cookie and I had asked several people to guess the secret ingredient but no one could get it.  But either way everyone really enjoyed it, it was a bit savory and not so sweet.  Next time I will try having a higher ratio of the browned butter, i love the taste of brown butter and will try to see if by having a higher ratio the brown butter taste will be stronger. It was still a big hit, I will definitely be making more of these and adjusting the recipe here and there until I can get it just right.  but it is important to chill the dough for a couple of hours or even overnight, otherwise it will be too soft to cut and most likely fall apart due to the high amount of butter (but this is also what makes it so tasty).

bakingJackie Wongmiso, brown butter, cookie2 Comments