These cookies are hard around the edges but a softie inside. The miso flavor is incorporated throughout the cookie, rather than in a concentrated sticky layer, resulting in a unique and delicious twist on a classic.
1. Brown the butter in a saucepan on medium heat. Swirl the butter until it foams and starts to turn brown. Take it off the heat.
2. Mix in the miso paste in the butter. Then whisk in the brown and white sugar until there are no lumps. Mix in the egg and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, and salt. Using a rubber spatula, fold in half the dry ingredients into the wet ingredients until everything comes together. Then combine the remaining dry ingredients.
4. Chop the chocolate into chunks then add to the dough. Roll into small spheres and place on a baking sheet lined with parchment paper on a baking pan. Chill for 30 minutes in the fridge.
5. Preheat oven to 350°F. Bake 2 inches apart until golden brown around the edges, 10-11 minutes, and the center is puffed and gooey (if you want a flattened cookie, lightly tap the tray on the counter when you remove it from the oven).
6. Sprinkle on flaky salt and enjoy!
