Miso Caramel Chocolate Chip Cookies
Soft brown butter chocolate chip cookies stuffed with umami miso caramel for the perfect pairing
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!
Notes
*If you don’t have vanilla bean paste vanilla extract is fine though the paste will give a more full flavor!
**I like to use a combination of semi sweet chocolate chips and a semi sweet ghirardelli chocolate bar roughly chopped. Half a cup is about half of the bar
***I take mine out when they are just starting to brown on the edges but look not fully done in the middle. The 5 extra minutes to cool on the hot pan out of the oven will finish them perfectly.