# What You'll Need:
→ Dairy
01 - 1 cup unsalted butter (227 g)
→ Wet Ingredients
02 - 1 cup light brown sugar, packed (200 g)
03 - 1/2 cup granulated sugar (100 g)
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 3 tablespoons white miso paste
→ Dry Ingredients
07 - 2 1/4 cups all-purpose flour (280 g)
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon fine sea salt
→ Mix-ins & Toppings
11 - 1 1/4 cups dark or semisweet chocolate chips or chunks (210 g)
12 - Flaky sea salt, for sprinkling (optional)
# How to Make It:
01 - Melt butter in a medium saucepan over medium heat. Cook, swirling frequently, until foaming and deep golden with browned bits, about 5–7 minutes. Transfer immediately to a large bowl and let cool for 10 minutes.
02 - Whisk brown sugar, granulated sugar, and miso paste into the cooled butter until smooth and fully incorporated.
03 - Whisk in eggs and vanilla extract until the mixture is glossy and slightly thickened.
04 - In a separate bowl, sift together flour, baking soda, baking powder, and salt.
05 - Using a spatula, gradually fold the dry ingredients into the wet mixture until just combined.
06 - Fold in chocolate chips or chunks evenly throughout the dough.
07 - Cover and refrigerate the dough for at least 30 minutes, or up to overnight for enhanced flavor and texture.
08 - Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Scoop dough into 2-tablespoon balls and space 2 inches apart on the prepared sheets.
10 - Bake for 11–13 minutes until edges are golden and centers are set but soft.
11 - Remove from oven; immediately sprinkle with flaky sea salt if desired. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
