Step 1

Add the butter to a saucepan over medium heat. Melt down and heat until browned. *See my post all about how to brown butter for more detail.

Step 2

Pour the brown butter into a measuring glass and add the miso paste. Whisk to combine and set aside.

Step 3

Preheat the oven to 350F (SEE NOTES) and line a large baking sheet with parchment paper.

Step 4

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

Step 5

In a large mixing bowl, add the sugar, dark brown sugar, and cooled miso brown butter. Whisk to combine.

Step 6

Add in the egg and vanilla and whisk vigorously until the mixture turns pale and creamy.

Step 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 chopped chocolate and fold to fully combine.

Step 8

Use a large 2 oz scoop or 1/4 measuring cup and scoop out the cookies.

Step 9

Add the sesame seeds to a small dish. Then press the tops of the cookie dough balls into the sesame seeds so they cover the very tops of each cookie.

Step 10

Place 4 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.

Step 11

Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer to a cooling rack and bake the remaining cookies.

Step 12

Let the cookies cool for about 20-30 minutes, then dig in! Enjoy!