SMALL BATCH BROWN BUTTER CHOCOLATE MISO OAT COOKIES
They are so delicious slightly warm with french vanilla ice cream topped with chia seeds and chocolate syrup!!
Instructions:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, oats. Set aside.
On medium-low heat melt butter in a saucepan until lightly browned and little specks appear (milk solids), about 5-8 minutes. Be careful not to burn as the butter should be the color of honey and the specks should not be black. Set butter aside until cool to the touch, I suggest 35-40 minutes.
Combine the browned butter with both sugars, vanilla extract, egg, and miso. Mix well to form a light tan mixture.
Cut chocolate bars into squares and add to desired liking. Add chocolate to dry mixture. Personally, I love mixing half of each bar with a little extra to top the cookies.
Add wet ingredients to dry ingredients; mix until combined and flour is no longer visible. I find 6 cookies make the perfect size; top cookies with remaining chocolate lightly pressing in. Lighly flatten the cookies, see notes.
Refrigerate for 1-3 hours, up to 24 hrs if you like.
Preheat oven to 350°F degrees.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Set aside to cool, about 10 minutes.
I love how these cookies are not overly sweet and you can taste the subtleness of the miso that complements the chocolates. The varying chocolate percentages add the perfect flavor of richness and sweetness with the oats giving these cookies the perfect chewiness!
NOTES:
I would recommend using a scale for measuring flour to ensure accuracy.
I find using chocolate bars are superior to chips though they can be used.
If you like more of a dome-shaped cookie, then skip the flattening part. I find the flattening helps create more crispier edges and chewier inside.
Enjoy xx.
