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Looks amazing.
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Miso Brown Butter Chocolate Chunk Cookies
This was another baking experiment. I was going to follow Claire Saffitz @csaffitz recipe but wondered what would happen if I added miso?
Knowing me, I’m always one to bend the rules. I eliminated salt replaced 1/3 cup of miso. I browned the butter and added back 2 tablespoons of heavy cream. I added Guittard dark chocolate chips as well Cadbury milk chocolate. The dough was aged for 24 hours for the ingredients to do its magic.
The next day, I immediately baked straight out of the fridge at 350F. I didn’t wanted it to spread. I was praying it wouldn’t and it worked.
It came of just as I wanted. Soft, puffy, tender in the middle. Crispy golden outer edges and bottoms. The miso you can hardly detect except the melding of browned butter and miso lends an almost salted caramel toffee umami like flavor. You are repeatedly asking yourself, “Why is this so good?”. The center is fudgey and gooey from the mix of dark and milk chocolate.
Rich and decadent. Best served warm with an ice cold glass of milk.
From @tinyhappykitchen on Instagram.
#cookies #cookiesofinstagram #dessert #chocolate #chocolatechipcookies #chocolatechip #homebaking #homebaked #yummy #foodpic #foodpics #yummy #miso #clairesaffitz #dessertperson