When the craving for something sweet strikes, you might think about the usual chocolate chip cookie—fluffy, warm, and gooey. But let me introduce you to a delightful twist that will elevate your baking game: Sourdough Miso Chocolate Chip Cookies with Brown Butter. Imagine the rich, nutty scent of browned butter blending seamlessly with the unexpected umami hints of miso. It’s that intriguing combination that transforms a simple dessert into a culinary experience.
These cookies are not only delicious but also a genius way to manage that leftover sourdough starter. Boasting a soft and chewy texture, they’re packed with melty chocolate chunks that satisfy every chocolate lover’s dreams. Best of all, they’re versatile enough to accommodate various dietary preferences, making them perfect for everyone at the table. So gather your ingredients, and let’s embark on this flavor journey together!
Why will you love Sourdough Miso Chocolate Chip Cookies?
Unique Fusion: These cookies blend sweet and savory, creating a taste sensation that’s beyond the ordinary.
Rich and Nutty Flavor: The depth of brown butter paired with miso adds a delightful umami twist.
Sustainable Baking: Using sourdough discard means you’re reducing waste while whipping up these irresistible treats.
Diet-Friendly Options: Whether you’re gluten-free or vegan, this recipe is adjustable to fit your needs.
Crowd-Pleasing Treat: Perfect for sharing, these cookies are sure to impress family and friends alike.
Ready to dive in? Don’t miss out on more delightful recipes; check out my collections for easy homemade dishes!
Sourdough Miso Chocolate Chip Cookies Ingredients
For the Dough
- All-purpose flour – Provides structure to the cookies. Can substitute with gluten-free flour for a gluten-free option.
- Baking powder – Helps the cookies rise during baking. Ensure it’s fresh for best results.
- Baking soda – Enhances browning and texture. Always check expiry date.
- Butter (230g) – Adds richness and moisture, also used for browning. Unsalted butter is recommended to control saltiness.
- Sugar (300g) – Sweetens the cookies and contributes to browning. Brown sugar can be partially substituted for deeper flavor.
- Miso (140g) – Adds a salty, umami flavor balancing sweetness. Homemade or store-bought miso works; avoid flavored varieties.
- Vanilla extract (2 tsp) – Enhances sweetness and flavor depth. Use pure vanilla extract for best flavor.
- Sourdough starter (120g) – Adds depth of flavor and replaces eggs. Active or discard starter can be used.
- Mini milk chocolate chips (1/2 cup) – Provides sweetness and creaminess. Dark or semi-sweet chips can be used as substitutes.
- Dark chocolate chunks (1 cup) – Rich chocolate flavor; helps achieve a gooey texture in cookies. Customize the chocolate type to preference.
So, gather these ingredients and get ready to create your Sourdough Miso Chocolate Chip Cookies with Brown Butter that will leave everyone at the table wanting more!
How to Make Sourdough Miso Chocolate Chip Cookies
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Prepare: Start by reading all the recipe notes to ensure a smooth baking experience. Pre-gathering ingredients helps prevent any surprises along the way!
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Brown the Butter: In a small saucepan, melt the butter over medium heat. Stir continuously until it bubbles and turns a rich, dark golden color—about 5-7 minutes. This adds a wonderful depth of flavor!
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Cool the Butter: Once browned, remove the saucepan from heat and let the butter cool to room temperature. This is crucial to avoid cooking the other ingredients when mixed.
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Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. This ensures even distribution of the leavening agents.
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Combine Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, sugar, vanilla extract, sourdough starter, and miso. Mix until everything is well combined and has a smooth consistency.
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Fold in Dry Mixture: Gradually add the dry ingredient mixture to the wet ingredients, gently folding until fully incorporated. Be careful not to overmix—just combine until you can’t see any dry flour.
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Add Chocolate: Gently fold in the chocolate chunks and mini chocolate chips, ensuring they are evenly distributed throughout the dough.
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Chill the Dough: Cover your mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 2 hours or overnight. This step is important for enhancing the flavors and texture!
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Preheat the Oven: When ready to bake, preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper for easy cleanup.
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Shape Cookies: Scoop about 2 tablespoons of chilled dough and shape it into a ball with your hands. Place the dough balls on the prepared cookie sheet, spacing them about two inches apart.
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Bake: Bake cookies for 12-15 minutes, or until they are golden around the edges but still soft in the center. Keep an eye on them; you want that soft, chewy texture!
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Cool: Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle with melted chocolate for an extra indulgent touch!
Exact quantities are listed in the recipe card below.
What to Serve with Sourdough Miso Chocolate Chip Cookies?
Delightful treats deserve an equally delightful meal to accompany them, enhancing your culinary experience.
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Vanilla Ice Cream: The creamy texture and sweetness of vanilla ice cream create a heavenly pairing, melting beautifully into the warm cookies.
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Milk: A classic choice! The cold, refreshing sip of milk complements the rich chocolatey flavors while balancing the umami notes of miso.
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Hazelnut Coffee: Enjoy a warm cup of hazelnut coffee; the nutty aroma and slight bitterness create a perfect contrast to the sweetness of the cookies.
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Fruit Salad: Fresh-cut apples, berries, or citrus add a refreshing, zesty twist to each bite, cutting through the richness of the cookies.
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Dark Chocolate Drizzle: Elevate your cookies further with a drizzle of melted dark chocolate on top for an indulgent finishing touch.
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Chai Tea: The warm spices of chai enhance the cookies’ flavors, offering an aromatic experience that will warm your heart.
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Nut Butter Spread: A smear of creamy almond or peanut butter on your cookies offers a delicious twist, adding a delightful crunch and flavor.
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Flaky Sea Salt Garnish: Sprinkle a hint of flaky sea salt on top to enhance the sweet and savory profiles; it’s the perfect finishing touch!
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Coconut Whipped Cream: Light and airy, coconut whipped cream adds a tropical flair while complementing the rich flavors of the cookies.
Make Ahead Options
These Sourdough Miso Chocolate Chip Cookies with Brown Butter are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 72 hours in advance by chilling it in the refrigerator, ensuring the flavors meld beautifully. Alternatively, you can scoop the dough into balls and freeze them for up to 3 months. Just refrigerate overnight before baking from frozen to maintain the cookies’ delightful texture. When you’re ready to enjoy these treats, simply bake the chilled or frozen dough at 375°F (190°C) for 12-15 minutes; they’ll come out just as delicious and homemade as if they were baked fresh!
Expert Tips for Sourdough Miso Chocolate Chip Cookies
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Butter Temperature: Ensure the browned butter is cool before mixing to prevent cooking the eggs and altering the cookie texture.
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Choose Miso Wisely: Opt for a mild miso to maintain balance; strong varieties can overpower your cookies’ sweetness.
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Don’t Skip Chilling: Refrigerate the dough for at least 2 hours. This step is vital for flavor development and achieving the perfect texture in your Sourdough Miso Chocolate Chip Cookies.
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Watch Your Bake Time: Keep a close eye on your cookies; they should be golden yet soft in the center for the ultimate chewy experience.
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Creative Substitutions: Feel free to swap in gluten-free flour or vegan butter to cater to dietary needs without sacrificing flavor!
How to Store and Freeze Sourdough Miso Chocolate Chip Cookies
Room Temperature: Store baked cookies in an airtight container for up to 3 days to maintain freshness and prevent them from drying out.
Fridge: If you prefer chilled cookies, keep them in the fridge in a tightly sealed container for up to 5 days; just allow them to come to room temperature for the best texture.
Freezer: Freeze unbaked dough balls for up to 3 months; simply scoop and freeze them on a baking sheet, then transfer to a resealable bag. Bake straight from the freezer, adding a few minutes to the cooking time.
Reheating: To enjoy warm cookies again, reheat in a 350°F (175°C) oven for about 5 minutes, or microwave for 10-15 seconds until warm and gooey.
Sourdough Miso Chocolate Chip Cookies Variations
Feel free to explore these delightful twists that will make your baking experience even more magical!
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Gluten-Free: Substitute all-purpose flour with a one-to-one gluten-free flour blend for a tasty gluten-free option.
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Nutty Delight: Add ½ cup of chopped walnuts or pecans for an extra crunch that complements the soft cookie base.
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Vegan-Friendly: Replace butter with a dairy-free alternative and ensure the chocolate chips are vegan-friendly. Beautifully rich with no compromise!
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Sea Salt Crunch: Sprinkle a pinch of flaky sea salt on top just before baking to add a savory touch that elevates sweetness.
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Caramel Surprise: Fold in ½ cup of caramel bits along with the chocolate chips for an indulgent twist that adds luscious gooeyness.
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Cinnamon Spice: Mix in 1 teaspoon of ground cinnamon for added warmth and fragrance, enhancing the overall flavor profile.
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Pretzel Pieces: Incorporate crushed pretzels for a delightful salty-sweet contrast that’s perfect for satisfying cravings.
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Chili Chocolate: Add a dash of cayenne or chili powder to the chocolate mix for a surprising kick that wakes up your taste buds!
Let your imagination run wild and create a batch that speaks to your palate!
Sourdough Miso Chocolate Chip Cookies with Brown Butter Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! When choosing miso, opt for a quality, non-flavored variety—yellow or white miso works beautifully here. For butter, fresh unsalted varieties yield the best flavor. When selecting chocolate chips, go for high-quality brands; both dark and milk chocolate options should be free from any signs of blooming (white spots) for the best taste.
How should I store my baked cookies?
Very! To keep your Sourdough Miso Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you enjoy a chilled texture, you can refrigerate them in a tightly sealed container for up to 5 days. Just be sure to let them acclimate to room temperature before enjoying for the best experience!
Can I freeze the cookie dough?
Absolutely! Freezing the dough is a great way to always have fresh cookies on hand. After shaping your dough balls, place them on a baking sheet in the freezer until firm. Then, transfer the frozen dough balls to a resealable bag or airtight container and freeze for up to 3 months. When you’re ready to bake, no need to thaw—simply bake straight from the freezer, adding an additional 2-3 minutes to the baking time.
What should I do if my cookies spread too much while baking?
If your Sourdough Miso Chocolate Chip Cookies spread too much, it might be due to the butter being too warm or not enough chilling time for the dough. I recommend chilling the dough for a minimum of 2 hours, or overnight for the best results. If you encounter this issue, check the butter next time—it should be cooled to room temperature and not too melted when added to your mixture.
Are there any dietary considerations I should keep in mind for this recipe?
Very! This recipe is quite flexible. For gluten-free options, substitute all-purpose flour with a gluten-free blend that works cup for cup. For those watching their sugar intake, you can experiment by using sugar alternatives like coconut sugar. Additionally, since there are no eggs used, this recipe is naturally vegan-friendly. Just be cautious with the miso if you have soy allergies; there are chickpea miso options available for those who need them.
Sourdough Miso Chocolate Chip Cookies with Brown Butter Bliss
Ingredients
Equipment
Method
- Read Notes: Before diving into this delightful adventure, take a moment to read through the notes provided.
- Brown the Butter: In a small saucepan, melt the butter over medium heat until it becomes bubbly and dark golden brown.
- Cool the Butter: Once browned, remove the pan from heat and let the butter cool to room temperature.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, sugar, vanilla extract, sourdough starter, and miso.
- Incorporate Dry Ingredients: Gradually fold in the flour mixture into the wet ingredients.
- Add Chocolates: Toss in the mini milk chocolate chips and dark chocolate chunks.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours.
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- Shape Dough Balls: Scoop out about 2 tablespoons of chilled dough and roll it into a ball.
- Bake Cookies: Bake for 12-15 minutes, or until the edges are golden brown.
- Cool Down: Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack.