Ingredients:

  • 1.5 sticks (12 Tbsp) Unsalted Butter
  • 2.3 cups All-Purpose Flour
  • 1.2 cups packed Light Brown Sugar
  • 0.4 cups Granulated Sugar
  • 2 Large Eggs
  • 3/4 cup Chopped Pecans
  • 1.5 tsp White Miso Paste
  • 1.5 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1.5 tsp Vanilla Extract

Instructions:

  1. Melt the 1.5 sticks of butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn a deep amber brown and the butter smells nutty (Maillard reaction). This should take 5-7 minutes. Immediately transfer the brown butter to a mixing bowl to prevent further cooking and let cool slightly (about 5 minutes).
  2. To the still warm brown butter, whisk in the brown sugar, granulated sugar, miso paste, vanilla extract, and the two large eggs until a smooth, well-emulsified mixture forms. The warm butter helps the miso and sugar dissolve quickly, skipping the creaming step.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
  4. Gradually incorporate the dry ingredients into the wet mixture, mixing only until just combined and no streaks of flour remain. Be careful not to overmix. Fold in the chopped pecans.
  5. Preheat your oven to 350°F (175°C). Scoop 2-tablespoon sized portions of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart. Bake for 12 to 14 minutes, or until the edges are golden brown and the centers are still slightly soft and chewy.
  6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely.