Ingredients
1/2 cup (110g) unsalted butter
1 1/2 tbsp white miso paste
1/2 cup (100g) granulated sugar
1/2 cup (100g) dark brown sugar, packed
1 tsp vanilla extract
1 large egg
1 1/4 cup (165g) all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 oz 70-80% cocoa dark chocolate, chopped
3 tbsp white sesame seeds
Instructions
1. Melt butter over medium heat until browned. Whisk in miso paste and cool slightly.
2. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
3. Whisk flour, baking powder, baking soda, and salt in one bowl.
4. In another, mix sugars with miso-brown butter. Add egg and vanilla; whisk until creamy.
5. Fold in dry ingredients and chopped chocolate.
6. Scoop large dough balls, dip tops in sesame seeds.
7. Bake 11–13 minutes until edges are golden and centers soft.
8. Cool 5 minutes on tray, then move to rack and enjoy glossy chocolate puddles.
Notes
Chill dough 1–2 hours for deeper miso flavor.
Use high-quality dark chocolate for best puddle effect.
Serve warm for perfect melt.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Melty Chocolate
- Method: Baking
- Cuisine: American, Japanese
- Diet: Vegetarian