These Miso Shortbread Cookies with brown butter and chocolate chunks combine the nutty depth of browned butter with the savory-sweet umami of miso. Rich chocolate chunks add melty pockets of sweetness, creating a well-balanced cookie that’s elegant and memorable. (Eggless; vegan/dairy-free option noted.)
Table of Contents
- Salted Shortbread Cookies
- Ingredients for Miso Shortbread Cookies
- How to Make Buttery Miso Shortbread Cookies
- Comparing 3 Shortbread Methods
- Lisa’s Recipe Tips
- How to Store Shortbread Cookies
- Recipe FAQ
- Miso Shortbread Cookies with Brown Butter and Chocolate Chunks Recipe
Salted Shortbread Cookies
Shortbread is one of those cookies that melts on the tongue. I like to add miso to sweets whenever it fits—its gentle savory notes heighten flavor without overpowering. These miso shortbread cookies use browned butter for a toasty, caramel-like note and are studded with chocolate chunks for contrast. They’re a refined twist on classic shortbread: simple, buttery, and subtly complex.
Ingredients for Miso Shortbread Cookies
Gather the following to make these buttery miso shortbread cookies:
- Unsalted butter – Browning it adds a rich, nutty depth.
- White sweet miso paste – Mild, slightly sweet, and umami-forward; it lifts the cookie’s flavor.
- Granulated sugar – For sweetness and crispness.
- Light brown sugar – Adds moisture and a hint of molasses.
- All-purpose flour – The structural base of the cookie.
- Almond flour – Brings delicate nuttiness and a tender crumb.
- Vanilla extract – Enhances overall aroma and warmth.
- Chocolate chunks – Larger pieces create pockets of melty chocolate.
- Demerara sugar – Optional coating for a crunchy, caramelized edge.
How to Make Buttery Miso Shortbread Cookies
There are several easy ways to make shortbread; below is the creaming method, which yields a tender, melt-in-your-mouth texture.
- Brown the butter (optional): Melt butter in a saucepan over medium heat, stirring until it turns golden and smells nutty. Remove from heat and chill in the refrigerator about 1 hour.
- Cream butter and sugars: Beat the cooled browned butter with granulated and light brown sugars until smooth.
- Add wet ingredients: Mix in miso paste, vanilla, and milk until light and fluffy.
- Incorporate flours: Add all-purpose and almond flours; mix until mostly combined. Fold in the chocolate chunks gently.
- Form the dough: Shape the dough into a log about 5 cm (2 inches) in diameter, wrap in plastic, and chill at least 2 hours until firm.
- Roll and slice: Roll the chilled log in demerara sugar, then slice into 12 rounds about 1/2 inch thick.
- Bake: Preheat the oven to 175°C (350°F). Arrange slices on a parchment-lined tray, spaced about 5 cm (2 inches) apart. Bake 13–16 minutes, until edges are lightly golden.
- Cool: Let cookies rest on the tray 5 minutes, then transfer to a wire rack to cool completely.
Comparing 3 Shortbread Methods
- Food processor: Fast—pulse butter, flour, and sugar, press, and bake. Produces a crumbly, rustic shortbread.
- Cold butter (rubbing in): Rub cold cubes into dry ingredients by hand for a very crumbly texture and traditional appearance.
- Softened butter (creaming): Creaming butter and sugar yields a smoother, tender shortbread with a polished surface. This is the method used here.
I prefer the creaming method for a delicate, melt-in-your-mouth finish.
Lisa’s Recipe Tips
- Use a light pan to brown butter: A pale pan helps you see color changes so the butter doesn’t burn. Remove it when it turns amber and smells nutty.
- Don’t overwork the dough: Mix only until combined to keep the cookies tender and crumbly.
- Chill the dough: Chilling the log at least 2 hours ensures even baking and cleaner slices.
How to Store Shortbread Cookies
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze in a single layer until firm, then transfer to a freezer-safe bag or container. Freeze up to 3 months; thaw at room temperature or warm briefly in the oven. Separate layers with parchment to prevent sticking.
Recipe FAQ
White miso is recommended for its mild, slightly sweet profile. Darker misos (red or brown) will produce a stronger, more savory flavor that can change the cookie’s balance—use them sparingly if you do.
Yes. Use a plant-based butter that browns well. Some cultured vegan butters brown and develop a similar nutty flavor; results vary by brand.
Chilling is highly recommended. It helps the cookies hold their shape and bake evenly while producing the desired crumbly texture.
If you make these Miso Brown Butter Chocolate Chunk Shortbread Cookies, leave a comment or rating. I’d love to hear how they turned out!
Miso Shortbread Cookies with Brown Butter and Chocolate Chunks
4 from 1 review
- Author: Lisa Kitahara
- Total Time: 30 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Miso Shortbread Cookies with brown butter and chocolate chunks showcase browned butter’s toasty notes and miso’s savory-sweet umami. Chocolate chunks add melty richness for a delightful balance. (Vegan option possible.)
Ingredients
- 1 stick (113 g) unsalted butter
- 1 tbsp (15 ml) milk
- 1 1/2 tbsp (27 g) white sweet miso paste
- 3 tbsp (35 g) granulated sugar
- 3 tbsp (35 g) light brown sugar
- 1 cup (135 g) all-purpose flour
- 2 tbsp (14 g) almond flour
- 1 tsp vanilla extract
- 1/2 cup (80 g) chocolate chunks
- Demerara sugar for rolling (optional)
Instructions
- Brown the Butter (optional): Melt butter in a small saucepan over medium heat, stirring until golden and nutty. Cool in the fridge about 1 hour.
- Cream Butter and Sugars: Beat browned butter with granulated and brown sugars until smooth.
- Add Wet Ingredients: Beat in miso, vanilla, and milk until light and fluffy.
- Incorporate Flours: Add all-purpose and almond flours; mix until mostly combined. Fold in chocolate chunks.
- Form the Dough: Shape into a 5 cm (2 in) log, wrap tightly, and chill at least 2 hours.
- Roll and Slice: Roll in demerara sugar, slice into 12 rounds about 1/2 inch thick.
- Bake: Preheat oven to 175°C (350°F). Place slices on a parchment-lined tray 5 cm (2 in) apart.
- Bake 13–16 minutes until edges are lightly golden; centers will set as they cool.
- Cool: Let cookies cool on the tray 5 minutes, then transfer to a wire rack.
Notes
- *If you prefer not to brown butter, start with cold cubed butter and omit the milk. The cookies will still be delicious, with a more classic shortbread texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Oven
- Cuisine: American, Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 184
- Sugar: 7.7 g
- Sodium: 123 mg
- Fat: 11.4 g
- Saturated Fat: 6.5 g
- Carbohydrates: 18.5 g
- Protein: 2.3 g
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