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!