Did we lose you with the miso? Don't go! It adds savory richness that amps up the nutty almond butter and brown butter flavor...but don't just take our word for it.
Recipe information
Yield
Makes about 16
Ingredients
1¼
½
10
1
1
⅓
¼
1
1
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. Whisk flour and baking soda in a medium bowl.
Step 2
Melt butter in a small saucepan over medium heat, swirling occasionally, until it foams, then browns, 5–6 minutes. Transfer to a medium bowl and let cool 5 minutes. Add brown sugar and stir until well combined, about 1 minute. Add egg and continue to stir until mixture is smooth, about 1 minute longer. Add almond butter, miso, and vanilla and stir until well combined. Mix in dry ingredients, scraping down sides of bowl as needed, until combined. *If you aren’t feeling the chocolate dip (instructions below), now is the time to stir in ½ cup chocolate chips. Let dough rest 10 minutes.
Step 3
Scoop 2-tablespoonfuls of dough and roll into a ball (you should have 16 balls). Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Make a crosshatch pattern with a fork across tops of dough (if fork sticks to dough, dip into water before continuing). Bake cookies, rotating sheets halfway through, until lightly browned and firm around the edges, 12–14 minutes. Let cool.
Step 4
Melt chocolate in a microwave in 20-second blasts, stirring in between, until completely smooth. Dip 1 side of each cookie into chocolate and return to baking sheets. Let sit at room temperature until chocolate hardens, about 2 hours. Sprinkle with sea salt.
Step 5
Do Ahead: Cookies can be made 2 days ahead. Store in an airtight container at room temperature.
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Reviews (63)
Back to TopMade these vegan with Miyoko's butter and a flax egg. I was worried they'd be too salty because the Miyoko's butter was salted but they were great. I just mixed the chocolate chips into the batter because I'm lazy. Also these were 100x better after having the dough sit in the fridge for a few days. The texture was better and the flavors POPPED. Fridge helps the maillard reaction. I made 6 where I only let the dough rest for 10 min (per the recipe) and the flavors were muted compared to the overnight refrigerated dough. Refrigerate if you can!
Anonymous
Minneapolis, MN
2/5/2021
Made no subs and they came out amazing! Only bummer is that they were a bit too salty and the crosshatch pattern I made on them disappeared once I baked them. I used almond butter that was made from roasted salted almonds, next time I will use almond butter made from plain roasted almonds. Wasn't sure what kind of miso to get, I used malted rice miso and like they way it tasted. Baked for 12 min and they came out soft and chewy. I ended up drizzling the dark chocolate on top and sprinkled the flaky sea salt on them and they looked beautiful. Will definitely make these again!
Anonymous
Rancho Cucamonga, CA
1/1/2021
Delicious and surprising! I used coconut oil in place of the butter and ground flax seed in place of the egg. They are perfectly delish!
Sarah
Bend, Oregon
12/15/2020
This is a four-star recipe. It is my go to for a satisfying savory salty sweet chewy cookie. Just be careful when you’re baking them and do not overbake. Thank you Chris these got us through corona quarantine
Anonymous
Upstate ny
8/14/2020
made exactly as directed, and they were perfect!
Anonymous
7/20/2020
These have become my go-to cookie recipe. I was a big fan of the Brown Butter and Toffee Chocolate Chip Cookies from BA, but I must say these the depth of flavor in this recipe is far superior. Don't get fancy with your substitutes or omissions, these are amazing as is. Chris Morocco, thank you, you are a genius for this one.
zachzolla
43606
6/29/2020
Giving 5 stars for the flavour of the dough before I baked it which was incredible - perfect blend of salty & nutty. The only subs I made were: doing a 50/50 mix of strong wholewheat and all purpose flour, and using 3 tsp of baking powder rather than soda. This seems to have been a bad decision! My cookies ended up quite cakey and lost a bit of flavour. Still nice, but not the lovely chewy versions others seem to have managed.
Anonymous
London, UK
6/21/2020