Miso Brown Butter Toffee Cookies

1. Brown the butter. In a medium saucepan over medium heat, melt the butter. Keep cooking, stirring and scraping the bottom, until it foams and the milk solids turn golden brown and smell nutty, 5 to 8 minutes. As soon as the solids are golden and fragrant, take it off the heat because it can go from perfect to burnt fast. Pour into a heatproof bowl (get all the brown bits) and cool 10 to 15 minutes until warm, not hot.

2. Mix in the miso and sugars. Whisk the miso into the warm brown butter until smooth. Add brown sugar and granulated sugar and whisk until glossy and combined. It may look a little gritty and that is totally fine. The sugar does not need to fully dissolve here.

3. Add eggs and vanilla. Whisk in the egg and egg yolk until the mixture looks thick and cohesive, then whisk in vanilla.

4. Add dry ingredients. In a separate bowl, whisk flour, baking soda, and salt. Fold the dry ingredients into the wet with a spatula until you have a few flour streaks left.

5. Fold in the good stuff. Add toffee bits and pecans (if using). Fold until just combined. Do not overmix, unless you want tougher cookies and a little sadness.

6. Chill. Cover and refrigerate the dough for at least 1 hour (2 hours is even better). This helps flavor and controls spread. If the dough gets very firm, let it sit at room temp for 5 to 10 minutes before scooping.

   

7. Heat oven. Preheat to 350°F. Line two baking sheets with parchment.

8. Scoop and bake. Scoop dough into 2 tablespoon balls and space them 2 to 3 inches apart. Bake 11 to 13 minutes, rotating the pan halfway through, until edges are set and golden and centers look slightly underdone.

9. Finish and cool. Optional: sprinkle with flaky salt right out of the oven. Let cookies cool on the pan for 5 minutes, then move to a wire rack to cool completely.

   

Matt tip: If your cookies come out a little puffy, give the pan a gentle tap on the counter right when they come out. It helps create those crinkly edges and a chewier center.