Makes about 3 dozen cookies
2 sticks, 1 cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
½ cup white shiro miso
3/4 cup granulated sugasr
1 large egg
1 large egg yolk
3 cups all-purpose flour
1 teaspoon baking soda
1 cup roughly chopped, dark chocolate chips
flaky sea salt, to finish
Prepare baking sheets with parchment paper and set aside. Place 1 stick butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally, until it foams and crackles. Continue to until butter smells nutty, and brown bits form in the bottom, about 2-3 minutes. Remove from heat and pour into a bowl. Set aside to cool to room temperature, about 15 minutes.
In an electric mixer on medium high speed, beat the remaining stick of butter with the brown sugar and miso for 3 to 5 minutes, until the mixture is smooth. Beat in the vanilla extract. Pour the brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until light and fluffy. Add the egg and egg yolk, and beat for 1 minute more. Add the flour, salt, and baking soda, beating on low speed until incorporated. Fold in the chocolate chips and finish incorporating all of the dry flour mixture into the dough. Flatten dough into a disk, cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Scoop the dough in 1 ½ inch balls onto the prepared baking sheets. Leave 2” space between the cookies. Bake the cookies for 14-16 minutes, until they’re golden brown. Serve warm or at room temperature.