Umami Brown Butter Miso Chocolate Chunk Cookies

Instructions

1. 1Melt the butter in a saucepan over medium heat and cook, swirling, until it turns golden brown and smells nutty, 5 to 7 minutes. Immediately whisk in the white miso until smooth, then pour into a large bowl and cool 10 minutes.
2. 2Whisk both sugars into the cooled brown-butter miso mixture until fully combined.
3. 3Beat in the egg and vanilla until the mixture looks smooth and slightly thickened.
4. 4In a second bowl whisk together the flour, baking soda, and kosher salt.
5. 5Add the dry ingredients to the wet and stir just until no flour streaks remain.
6. 6Fold in most of the chocolate chunks, saving a few pieces for the tops.
7. 7Cover and refrigerate the dough at least 1 hour.
8. 8Heat the oven to 350°F and line two baking sheets with parchment. Scoop 2-tablespoon balls of dough, space them 3 inches apart, press reserved chocolate on top, and sprinkle with flaky salt.
9. 9Bake one sheet at a time 11 to 13 minutes until edges are golden and centers still look soft. Cool 5 minutes on the sheet, then move to a rack.

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