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Brown Butter Miso Chocolate Chip Cookies by Milli Taylor

Brown Butter Miso Chocolate Chip Cookies by Milli Taylor

These cookies are salty, sweet and moreish. The brown butter adds a beautiful nuttiness to the cookies and the white miso adds a savoury depth that really complements the sweet chocolate. 




  • 125g browned butter, cooled to room temperature
  • 120g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla paste
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 50g white miso
  • 200g plain flour
  • 150g Guittard Maxi Milk Chocolate Chips 


  1. With an electric whisk, beat butter and sugar until fluffy, add egg and vanilla, then add miso. Whisk to come together.
  2. Sift in flour and powders and then fold together with a big spoon. 
  3. Add the chocolate chips and form into balls of 90g, cover and refrigerate for at least an hour. (Or overnight)
  4. Place balls onto a lined baking tray and bake in a well preheated oven (160fan/180c convection) for 14 minutes. Leave to cool on the tray. You want them a little under baked, to be still damp in the middle at this stage, set with a good crust on the outside but with good chew in the middle.

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