Brown Butter Miso Cookies

Brown Butter Miso Cookies Create & Recreate

WebApr 20, 2021 · Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add both brown and …

1. Brown the butter: Use a light-coloured pot to visualize the butter better. Over medium-high heat, melt the butter. Once completely melted, stir the butter often with a heat-proof spatula to evenly cook the milk solids (the white specks). As the milk solids cook, they will start to brown, giving you nutty brown butter. This will take around 4-5 minutes total. Before the butter finishes browning, it will foam up. You can swirl the pan to check if the solids have browned. Once browned, remove from the pot and pour into a heat-proof bowl, scraping all the browned bits as well. If you are using a stand mixer, you can pour it directly into your kitchen aid bowl.
2. Add in 2 Tbsp of sweet white miso paste to the brown butter. Mix the miso in with a spatula to slightly break up the miso. Ensure the miso is completely covered by the butter and then place it into the fridge to cool for 5-10 minutes until the mixture is just warm to touch.
3. Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add both brown and granulated sugar. Cream butter and sugars for 1 minute, until well combined.
4. Add in the egg and vanilla extract and mix for 1-2 min until slightly pale and thick.

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