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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Miso Brown Butter Maple Chip Cookies

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I am a big fan of an alternate chip. I like a peanut butter chip. I love a cinnamon chip. And now… I found these maple chips in Target the other day! So I had to buy some. They just fell into my cart. Hopped right off the shelf. They practically whispered the recipe for these Miso Maple Chip Cookies into my ear actually. I was helpless to prevent any of it. I have no free will, actually. Oh well!

I’ve wanted to use my miso up for a while, and I thought that something about the richness and nuttiness of the miso would work with the maple. I was right! Especially with the brown butter to amp things up. The flavors all work really well together. You could just use chocolate chips for this. They would still be good. But I kind of like how these cookies are so solid without chocolate! A change of pace. A perfect fall treat!

These aren’t a perfect maple flavor (only maple syrup can do that), but they get the job done. They hold up to being the center of the flavor profile.

A bit of a tangent, but what I really want to know is how they get those maple syrup pockets in McMufins. I haven’t had a McMuffin in probably two decades, but I still remember those little maple syrup pockets. They felt like sorcery. I realize I could probably look this up, and maybe even find a way to do it. (My theory is somehow pipette-ing out drops of maple syrup and then freezing them?) But that also would ruin some of the mystery/magic of it all. And I don’t think those would work in cookies, they’re probably just a pancake thing.

So you’ll know if the urge to Google and find out overtakes me if you see a recipe for pancakes with maple syrup pockets. But until then… here’s a recipe for some very good cookies!

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Miso Maple Chip Cookies

  • Author: Audrey
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Ingredients

  • 1/2 cup unsalted butter
  • 1 1/2 tbsp white miso paste
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cups maple chips

Instructions

  1. Add the butter to a saucepan over medium heat. Melt down and heat until browned.
  2. Pour the brown butter into a medium bowl and add the miso paste. Whisk to combine and allow to cool slightly.
  3. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  4. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  5. Add the sugar and dark brown sugar to the cooled miso brown butter. Whisk to combine.
  6. Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.
  7. Pour in the dry ingredients and use a rubber spatula to fold the two together. Right before the dry ingredients are fully mixed in, add in the maple chips and fold to fully combine.
  8. Use a medium cookie scoop to scoop out the cookies.
  9. Place cookies on the baking sheet spaced a few inches apart. Bake for 11-13 minutes, or until the edges are a light golden brown and the centers look barely underdone.
  10. Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.
  11. Let the cookies cool for about 20-30 minutes, then dig in! Enjoy!

Notes

Adapted from Butternut Bakery

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