White Chocolate and Butterscotch Chip Miso Cookies

Watch me make it!

Ingredients

• 1.25 stick butter (~130g)

• 2 tbsp white miso paste

• 3/4 light brown sugar

• 1/4 granulated sugar

• 1 egg, room temp

• 1 tsp vanilla extract

• 1.5 cup AP flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 cup white chocolate + butterscotch chips (or as desired)

Instructions

1. Brown the butter on a stove top on medium low for 5-8min until golden specs form

2. Transfer to a separate bowl and mix in miso paste. Allow to cool for 5min

3. Add butter miso mixture and sugars to a bowl and mix together (use a paddle attachment if using a kitchenaid)

4. Add the egg and vanilla, mix until silky and paler in color. Make sure to scrape down the sides of the bowl if needed

5. In a separate bowl, mix dry ingredients

6. Add dry ingredients to the wet and mix until almost all flour is incorporated

7. Add white chocolate and butterscotch chips and mix until all flour and chips are fully incorporated

8. Allow dough to chill in fridge for at least an hour (or up to 24hr)

9. Remove from fridge and scoop onto baking sheet

10. Preheat oven to 350F. Bake for 12-14min