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Miso Toffee Brown Butter Chocolate Chip Cookies

These cookies are a delicious twist on the classic favorite, combining the rich flavors of brown butter and sweet miso with chewy toffee bits and chocolate chips, providing a delightful contrast of flavors and textures.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Toffee
  • 1/4 cup Unsalted Butter Primary fat in the toffee, adding richness.
  • 1/2 cup Light Brown Sugar Provides moisture and helps achieve a chewy texture.
  • 1.5-2 tbsp Saikyo Miso Paste Adds unique depth of flavor with a hint of umami.
For the Cookies
  • 1 cup Unsalted Butter (Browned) Elevates taste with its nutty aroma and flavor.
  • 3 tbsp Crème Fraîche Adds creaminess and moisture.
  • 3/4 cup Light Brown Sugar Reinforces the rich and chewy texture.
  • 3/4 cup Granulated Sugar Balances flavor and contributes to the cookies' sweetness.
  • 2 large Eggs Essential for binding the ingredients.
  • 1 tbsp Vanilla Bean Paste or Extract Enhances the vanilla flavor.
  • 1/4 tsp Salt Enhances sweetness and balances flavor.
  • 2 2/3 cups All-Purpose Flour Main structure-building ingredient.
  • 1/2 tsp Baking Soda Acts as a leavening agent.
  • 1/2 tsp Baking Powder Contributes to the rise and lightness.
  • 1 1/4 cups Chopped Chocolate A mix of dark, semi-sweet, and milk chocolate.
  • 1 cup Toffee Adds sweetness and crunch.

Method
 

Prepare the Toffee
  1. In a saucepan, melt 1/4 cup of unsalted butter over medium heat. Once melted, add 1/2 cup of light brown sugar and 1.5-2 tablespoons of saikyo miso paste. Stir until well combined, thick and bubbly. Cook for about 2-3 minutes.
  2. Pour this mixture onto a parchment-lined baking sheet. Spread it into an even layer and let it cool completely. Once hardened, chop it into small pieces.
Make the Cookies
  1. In a medium saucepan, melt 1 cup of butter over medium heat. Continue cooking it until it turns a deep golden color and smells nutty. Remove from heat and let it cool slightly.
  2. In a large mixing bowl, combine the browned butter, 3 tablespoons of crème fraîche, and both sugars: 3/4 cup light brown and 3/4 cup granulated sugar. Whisk until smooth. Add in 2 large eggs and 1 tablespoon of vanilla bean paste or extract, mixing well.
  3. In another bowl, whisk together 2 2/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the chopped chocolate and all the cooled, chopped toffee.
  6. Cover the bowl and let the dough chill in the refrigerator for at least 30 minutes.
  7. Preheat your oven to 350°F (180°C).
  8. Using a cookie scoop or tablespoon, drop the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown.
  9. Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.

Notes

To make cookies healthier, consider using dark chocolate with higher cocoa content. Store in an airtight container for up to a week, or freeze the dough for up to three months.