Melt 110 grams cultured unsalted butter in a light-colored pan over medium-high heat. Continue cooking the butter while stirring until the foaming has subsided and the milk solids have turned golden brown.
Quickly transfer the brown butter to an electric mixer bowl and add 1 1/2 tablespoons ORGANIC MISO WHITE. Using the whisk attachment of your mixer, slowly increase the speed and whisk the browned butter and miso together until it is combined and no longer hot.
In a separate medium bowl, whisk together 150 grams all-purpose flour, 50 grams dark brown sugar, and 1/2 teaspoon baking soda in a separate bowl.
When the miso butter mixture is no longer hot, add 90 grams granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Slowly turn the mixer speed up to high and whisk the mixture together until smooth and creamy, about 2 minutes.
Switch to the paddle attachment on your mixer and add the flour mixture to the bowl with the wet ingredients. Run the mixer on low speed until the dough is barely combined.
Scrape down the bowl, add 110 grams dark chocolate chunks, and mix for another 15 seconds or until the chocolate is evenly distributed.
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 3 hours (it’s better to let it rest overnight).
To bake the miso cookies, adjust your oven racks to upper and lower-middle positions and preheat to 320°F (160°C). Line two baking sheets with parchment paper.
Use a #20 ice cream scoop (1.6 ounces) to portion the cookie dough and place it on the prepared baking sheets. Leave plenty of room between each cookie dough ball (a half-sheet pan should hold six cookies).
Place the pans in the oven and bake for 12-14 minutes. Watch the cookies closely, as the baking time will depend on your oven. You’ll want to swap the top and bottom pans halfway through to ensure they brown evenly.
When the cookies have crispy edges and gooey centers, remove the pans from the oven and allow the cookies to cool for about 2 minutes. Transfer them to a wire rack to cool completely before storing them in a sealed container.
