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.
How to Store and Freeze Sourdough Miso Chocolate Chip Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Fridge: If you prefer a chewier texture, store the cookies in the fridge for up to 1 week in a sealed container.
Freezer: Freeze the dough balls for up to 3 months. Bake straight from frozen, adding a couple of minutes to baking time for perfect results.
Reheating: To enjoy the cookies warm again, microwave them for about 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for 5 minutes.
Sourdough Miso Chocolate Chip Cookies Variations
Get ready to explore delightful twists that can elevate your Sourdough Miso Chocolate Chip Cookies!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to create delicious cookies that everyone can enjoy.
- Nutty Delight: Add chopped nuts, like pecans or walnuts, for a satisfying crunch that contrasts beautifully with the chewy texture.
- Peanut Butter Swap: Replace half the butter with creamy peanut butter for a nutty flavor that pairs wonderfully with chocolate.
- Bacon Bits: Fold in crispy, crumbled bacon for a surprising savory bite and an irresistible sweet-salty combination.
- Oatmeal Add-In: Mix in a handful of quick oats for added texture and a hearty feel, creating a wholesome cookie experience.
Imagine a bite of these cookies with the craziest blend of flavors—sweet chocolate, salty miso, and a nutty crunch. Each variation adds its own magic, inviting friends and family to savor every unique cookie!
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!
Make Ahead Options
These Sourdough Miso Chocolate Chip Cookies with Brown Butter are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 72 hours in advance by following these simple steps: Once you’ve mixed the dough, cover it tightly with plastic wrap and refrigerate. To maintain the cookies’ delightful texture, allow them to chill for at least 2 hours or overnight for optimal flavor development. When you’re ready to bake, simply scoop and shape the chilled dough into balls, place them on a lined cookie sheet, and bake at 375°F (190°C) for 12-15 minutes. Just like fresh from the oven, these cookies will be just as delicious even after being prepped ahead!
What to Serve with Sourdough Miso Chocolate Chip Cookies with Brown Butter?
Indulging in these sweet and savory cookies opens up a world of delightful accompaniments to enhance your tasting experience.
- Glass of Milk: The classic choice that complements the rich flavors of chocolate, creating a creamy balance with every bite.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a luscious touch that melts beautifully against the warm cookies.
- Coffee or Mocha: A fresh brew enhances the chocolate notes, creating a cozy and indulgent afternoon treat.
- Tea (Earl Grey or Chamomile): Aromatic teas provide a calming contrast to the cookie’s sweetness while enhancing its unique flavors.
- Salted Caramel Sauce: Drizzle over the cookies for an irresistible sweet-salty contrast that takes each bite to a new level of decadence.
- Fresh Berries Salad: Light and refreshing, berries bring in a burst of freshness that counters the richness of the cookies beautifully.
- Cheese Board: Incorporate soft cheeses for a sophisticated pairing, adding a savory touch that elevates the dessert experience.
- Chocolate Milkshake: Indulge in a thick shake that envelops the cookies in rich chocolate goodness, perfect for a fun dessert treat.
- Nuts and Dried Fruits Platter: The crunch of nuts and sweetness of dried fruits create a delightful contrast to the cookies’ texture.
- Chocolate Espresso Martini: Elevate your dessert with a stylish cocktail that mirrors the cookies’ flavors, making it perfect for a cozy evening.
Sourdough Miso Chocolate Chip Cookies with Brown Butter Recipe FAQs
What type of miso should I use for these cookies?
Absolutely! It’s best to use a mild miso, such as white or yellow miso, to maintain the balance between sweet and umami flavors in your cookies. Stronger varieties, like red miso, can overpower the sweetness and alter the intended taste of the cookies.
How should I store the cookies after baking?
To keep your Sourdough Miso Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to 3 days. For a chewier bite, you can also refrigerate them for up to a week. They’ll retain their flavor and texture beautifully!
Can I freeze the cookie dough before baking?
Very much so! You can freeze the dough balls for up to 3 months. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, simply take them out and bake straight from the freezer, adding a couple of minutes to the baking time.
What if my dough seems too sticky?
If you find your dough is sticky, don’t worry! You can add a little more flour—start by adding 1 tablespoon at a time until you reach the desired consistency. Remember, the dough should be soft but manageable. Chilling it for a couple of hours can also help firm it up.
Are these cookies suitable for people with gluten allergies?
Absolutely! You can easily make these cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to check for the quality of the blend, as some can behave differently during baking. It’s also a great option for those seeking a vegan version, as no eggs are used!
How long can I keep the cookie dough in the fridge before baking?
You can refrigerate the dough for up to 72 hours before baking. Just make sure to cover it well to avoid drying out. When you’re ready to bake, scoop and shape the dough into balls, then place them on your cookie sheet and follow the baking instructions as normal!
Sourdough Miso Chocolate Chip Cookies with Brown Butter Bliss
Ingredients
Equipment
Method
- Start by reading all the recipe notes to ensure a smooth baking experience. Pre-gathering ingredients helps prevent any surprises along the way!
- 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!
- 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.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. This ensures even distribution of the leavening agents.
- 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.
- 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.
- Gently fold in the chocolate chunks and mini chocolate chips, ensuring they are evenly distributed throughout 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!
- When ready to bake, preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper for easy cleanup.
- 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.
- 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!
- 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!