These are not your average chocolate chip cookies, these are brown butter miso caramel stuffed chocolate chip cookies. They’re a warm, deep in flavor and delightfully balanced take on the classic chocolate chip cookie that I know you’ll love!
What is Miso Caramel?
Miso Caramel is classic caramel made with a little bit of white miso paste to balance out the sweetness. The Miso paste brings umami richness and depth to the caramel that, when paired with brown butter chocolate chip cookies, is to die for!
I developed this recipe with levels, so if you want the miso present but not overly noticeable, add 1 Tbsp of miso paste. If you’re feeling bold and adventurous, add the full 2 Tbsp of miso!
Looking for the perfect classic caramel recipe? Check out my Homemade Caramel Recipe!
How to make the BEST Homemade Caramel:
Step 1: Add the sugar and water and give the two a slight mix to evenly distribute the water. Then remove your spatula and RESIST THE URGE TO STIR! The beauty of homemade caramel is that you don’t really have to do too much work–you just have to know what you’re looking for!
Step 2: The sugar water mixture will begin to bubble fiercely. Remember not to stir, swirling the pan a bit is okay to help evenly distribute the heat. After a few minutes you will start to see some color. It will turn slightly yellow, then light brown and then a deep amber color. Depending on how you prefer your caramel you can pull it off the heat when it is lighter or darker. Just beware that the sugar can burn in an instant! Once it starts to deepen in color you have seconds before it burns!
Step 3: Remove from the heat once you reach your desired color, immediately add room temperature unsalted butter and whisk until well combined. The mixture will bubble violently–this is normal, and kind of fun!
Pro tip: be sure to use the best quality butter you can, it will make a world of a difference in the final flavor of the caramel!
Step 4: Add heavy cream and mix again until combined.
For the miso caramel for this recipe, you’ll need to return the caramel to the heat after adding the heavy cream and cook it to 235F (112C) so that when the cookies cool, the caramel will be soft and chewy, not runny.
Step 5: Once the caramel has come to temperature, remove it from the heat again and add either 1 or 2 Tbsp of caramel depending on your preferences. When miso gets too hot it can lose its flavor profile, so we add it at the very end of the process.
Interested in other recipes that feature luxurious caramel? Try my Salted Caramel Cheesecake or Caramel Apple Pop Tarts
How to Make the BEST Chocolate Chip Cookies
For the best chocolate chip cookies, follow all of the instructions in the recipe below. Here are a few of my best pro tips to make them the perfect vehicle for the miso caramel:
Do not overmix the chocolate chip cookie dough. Beating the batter too much will change the texture of the cookie, making it more fluffy and cake-like than chewy.
Add a bit of butter back to the hot browned butter after it’s been taken off the heat. When butter is browned, you lose some of the overall volume of the butter because it evaporates. In order to make up for the lost butter, we immediately add ½ Tbsp of cold butter to the brown butter. Stir until it melts.
Allow the brown butter to cool slightly before adding the other ingredients to it. So much of baking is about temperature. Adding eggs to a piping hot butter and sugar mixture could risk curdling the eggs. Wait 5 minutes or so before adding your other ingredients.
Get good quality ingredients for your chocolate chip cookies. This is not a recipe to skimp out and get the cheapest ingredients. The flavor will be greatly impacted by a good quality butter and good quality chocolates.
Slightly underbake the cookie to get the perfect chocolate chip cookie that will be soft in the middle and ever so slightly crunchy on the outside. When you pull your cookies out of the oven, they finish baking when you let them sit on the hot pan. This is the secret to a perfectly baked cookie!
That’s it for these miso caramel chocolate chip cookies! I hope you enjoy them!
Check out my viral video on these miso caramel chocolate chip cookies here:
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Happy Miso-y Baking!
Miso Caramel Chocolate Chip Cookies
Ingredients
For the Best Chocolate Chip Cookies
- 3/4 cups (1 1/2 sticks) (170g) unsalted butter cubed, cold + 1/2 Tbsp (8g) cold butter to add after browning
- 1 cup (180g) brown sugar
- 2 Tbsp (30g) granulated sugar
- 1 (55g) large egg room temperature
- 2 (30g) large egg yolks room temperature
- 2 tsp vanilla bean paste *or vanilla extract
- 2 cups (250g) all purpose flour
- 3/4 tsp baking soda
- 1 tsp salt
- 1 cup (170g) semisweet chocolate 1/2 cup chocolate chips, 1/2 cup roughly chopped chocolate bar
For the Miso Caramel
- 1/3 cup (66g) granulated sugar
- 1 Tbsp (15ml) water
- 1 Tbsp (20g) light corn syrup
- 2 Tbsp (28g) unsalted butter
- 2 Tbsp (30g) heavy cream
- 1-2 Tbsp white miso paste according to preference
Instructions
For the Best Chocolate Chip Cookies
- Cut the ¾ cups (170g) of unsalted butter into 1 Tbsp cubes and place the cubes in a saucepan. Turn the heat to medium/high and brown the butter.
- Remove the butter from the heat and pour into a medium bowl. Don’t forget to get all of the brown bits out of the saucepan!
- Add ½ Tbsp (8g) of cold butter to help make up for some of the volume lost while browning the butter. Stir in the cold butter until it melts. Allow the butter to cool slightly.
- While the butter is cooling, measure out 2 cups (250g) of all purpose flour, ¾ tsp of baking soda and 1 tsp sea salt into a separate bowl and whisk together.
- Then add 1 cup (180g) of light brown sugar and 2 tbsp (30g) of granulated sugar to the slightly cooled butter and beat by hand with a whisk until combined.
- Add in 1 large egg (55g), 2 large egg yolks (30g) and 2 tsp of vanilla bean paste* and beat again by hand until combined.
- Add the dry ingredients to the wet and mix with a spatula until combined.
- Measure out 1 cup of semi sweet chocolate** add it to the batter and mix until fully incorporated.
- Use a 2” cookie scoop to scoop out the cookie dough onto a tray. You can place the cookies close together since you will need to refrigerate them before baking. The batter should yield a baker's dozen (plus maybe 1 or 2 more!)
- Refrigerate the dough for at least 1 hour. Towards the end of the hour preheat the oven to 350 ℉ (180 ℃).
- Before baking, make the miso caramel.
For the Miso Caramel
- Prepare all of your ingredients before starting the process of making the caramel.
- To a saucepan add 1/3 cup (66g) of granulated sugar, 1Tbsp (15ml) of water and 1 Tbsp (20g) of light corn syrup. Give the mix a very slight stir just to evenly distribute the water. Then remove the spatula and turn the burner to medium/high heat.
- It is important not to stir the sugar water mixture while it toasts. If you would like to make sure the heat is distributing evenly, swirl the pan slightly from time to time.
- The mixture will bubble fiercely and turn light yellow, then light brown and then a deep amber. Pull the sugar off of the heat at your preferred color keeping in mind that the deeper the color, the bolder the flavor!
- Once you've pulled the sugar off of the heat, add 2 Tbsp (28g) of unsalted butter at room temperature to the saucepan. Whisk vigorously until the butter fully melts. Add in 2 Tbsp (30g) of heavy cream at room temperature and whisk again until combined.
- Return the saucepan to the heat and use a thermometer to heat the caramel to 235F (112C).
- Remove the pan from the heat and allow it to cool slightly (5 minutes or so). Then mix in 1-2 Tbsp of white miso paste depending on your preferences.
- Once the caramel cools enough, place it in a piping bag so that it is ready to add to the cookies once they come out of the oven.
Assembly of the Miso Caramel Chocolate Chip Cookies
- Bake cookies for 11-13 minutes depending on your preferences***
- Remove the cookies from the oven when they are still soft in the middle. Add a few extra chocolate chips on top of the cookies if you want a nice look and some extra chocolate.
- Snip the tip of the piping bag filled with the miso caramel and insert the open end directly into different spots on each cookie.
- Squeeze the miso caramel directly into the cookie until you are satisfied with the amount of caramel you've used.
- The caramel will ooze out a bit, which is perfectly normal. Allow the cookies to cool completely, then serve and enjoy!
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