Brown Butter Miso Chocolate Chip Cookies

1. Add the butter to a large saucepan and heat over a medium heat. Once melted the butter will start to foam and eventually turn a nutty golden-brown. Whilst this happens continuously whisk the butter and once it has browned remove from the heat and pour into a heat-proof bowl. Stir in the miso paste and whisk until it has been dissolved into the butter. Set aside to cool for 10 minutes.

2. Once cooled, add in the dark brown sugar and granulated sugar and beat with an electric mixer for 1 minute. Now add the egg, egg yolk, vanilla extract, and yoghurt. Mix again until combined.

3. In a medium sized bowl whisk together the flour, bicarbonate of soda, and salt. Gradually fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Gently fold through the chocolate chunks.

4. Refrigerate the dough for 10 minutes.

5. Line 3-4 baking trays with baking paper.

6. Roll the cookie dough into 24 equal-sized balls, around 55g each, and arrange them onto one of the lined baking trays. Refrigerate for 2 hours.

7. Preheat the oven to 185C/165C fan.  

8. Once chilled, arrange the cookie dough balls onto the lined baking trays so that they are at least 2 inches apart.

9. Bake for 9-11 minutes, or until the edges of the cookies turn golden brown in colour.

10. Cool for 10 minutes on the trays before leaving to cool completely (if you can wait that long!) on a wire rack.