Brown Butter Miso Chocolate Chip Cookies

Brown butter in a saucepan over medium heat until golden and nutty. Remove from heat, pour in a large mixing bowl and stir in espresso powder and milk powder. Let the butter cool for 10-15 minutes.

While the butter is cooling, in a small separate bowl whisk egg, yolk, and miso until smooth and set aside.

When the butter has cooled, whisk in sugars and vanilla till smooth and glossy.

Add in the egg miso mixture to the batter.

Whisk dry ingredients in a separate bowl.

Fold dry into wet just until almost combined, a few noticeable flour streaks.

Stir in chocolate just enough till combined and you don't see any more flour.

Cover and chill dough 30 to 60 minutes.

In a small bowl mix miso sugar topping and set aside.

Preheat oven to 350°F. Line a cookie sheet with parchment paper and scoop dough into large balls. Smear a pea-sized dab of miso sugar on all over the top of the cookie dough ball.

Bake at 350°F for 10–11 minutes.

Cool 5 minutes on pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.