Miso Chocolate Chip Cookies

1. Start by adding the butter to a saucepan over medium heat to make brown butter.

   Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to bubble and foam. This is where it starts to brown. 

   Keep a close eye on the butter. It can very quickly go from perfect to burnt, take it off the heat as soon as it makes the turn. You will know it's done from the nutty aroma and light brown colour.

   Pour the brown butter into a measuring glass and add the miso paste. Whisk to combine and set aside. Allow it to cool before using it.

2. Preheat the oven to 350F and line a large baking sheet with parchment paper.

   In a medium mixing bowl, whisk together the dry ingredients and set aside. In the bowl of your stand mixer add the sugars, and cooled miso brown butter. Using the paddle attachment mix to combine. Add in the egg and vanilla and mix until the mixture turns pale and creamy.

   Pour in the dry ingredients and gently mix until almost combined. Add in the chopped chocolate and mix again to fully combine. Use a large 2 oz scoop or 1/4 measuring cup and scoop out the cookies.

3. Place 4 cookies on the baking sheet spaced a few inches apart. Bake for 11-15 minutes, or until the edges are a light golden brown and the centers look barely underdone.

   Allow the cookies to rest on the baking sheet for about 5-10 minutes, then transfer them to a cooling rack. Let the cookies cool for about 20-30 minutes before enjoying them.