Step 1

On low-medium heat, melt butter in a pan. Use a spatula to stir constantly. Butter should come to a bubble, use spatula and run it across liquid to see the bottom. If bottom is brown-ish gold, the butter is browned.

Step 2

Add miso to butter and mix until two ingredients are homogenous.

Step 3

Remove from heat and allow miso butter to cool to room temperature. The texture should be similar to softened butter, not melted butter. You can cool the butter in the fridge to speed up this process.

Step 4

In a mixer, cream butter with both granulated and brown sugar until fluffy.

Step 5

Add egg, egg yolk, and vanilla extract and mix until homogenous.

Step 6

In a separate bowl, mix flour, baking soda, and baking powder. Add dry mixture slowly into the mixer with the wet ingredients and mix until all the flour is incorporated.

Step 7

Fold in chocolate chips. Scrape mixture onto a plastic wrap and roll up tightly. Cool in fridge for at least 2 hours or overnight.

Step 8

If pulling from fridge overnight, set cookie dough on counter to let it soften to room temperature. Pre-heat oven to 375 °F.

Step 9

Roll cookie dough into 1 tbsp round balls. Place on baking sheet with plenty of space in between to account for spreading.

Step 10

Bake for 10-11 minutes or until edges are a golden brown and the center is puffy. Remove pan from oven and let cookies cool on the baking sheet for another 10 minutes. The cookies will feel very soft but don't fret, they will continue to cook on the pan. It's important not to over-bake the cookies.

Step 11

While the cookies are still soft, you can also press in a couple more chocolate chips. This step is optional.

Step 12

Move cookies from baking sheet to a cooling rack. Once fully cooled, the cookies will achieve a nice chewy texture. Enjoy!