1-Getting started with chocolate miso cookies: Begin by browning the butter over medium heat until it turns a golden color, then whisk in the white miso paste and let it cool. This step is key for that savory twist that makes these cookies special. Once that’s done, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

2-Next, in a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure everything mixes evenly. In a larger bowl, combine the granulated sugar, dark brown sugar, and your cooled miso brown butter mixture, whisking until smooth. Add the egg and vanilla extract, then whisk vigorously for about 2 minutes until the mixture turns pale and creamy this helps build the cookie’s structure.

3-Now, gently fold in the dry ingredients, followed by the chopped dark chocolate, to keep the dough tender. Use a 2 oz scoop or 1/4 cup measure to portion the dough, then press the tops into the white sesame seeds for that nutty topping. Space four cookies apart on your prepared baking sheet and bake for 11-13 minutes until the edges are light golden but the centers stay slightly underdone. Let them rest on the sheet for 5 minutes before moving to a wire rack to cool completely, and bake the rest of the dough the same way.