- 340 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 230 g butter*
- 300 g sugar
- 140 g miso
- 2 tsp vanilla extract
- 120 g sourdough starter (active or discard, hydrated)
- 1/2 cup mini milk chocolate chips
- 1 cup dark chocolate chunks
- Please read the notes before you begin.
- Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful to not burn it.
- Remove from heat and allow the butter to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder).
- Once the butter has cooled completely but is still liquid, to a large bowl add the brown butter, sugar, vanilla extract, sourdough starter, and miso.
- Combine with a whisk or hand mixer until even.
- Fold the combined dry ingredients into the wet ingredient butter mixture. Stir until well combined.
- Add your chocolate chunks and chips.
- Place the dough in the fridge for at least 2 hours or refrigerate overnight.
- Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
- Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
- Bake for 12 to 15 minutes.
- Remove the cookies and let them sit on the cookie sheet until completely cool.
