1-First, brown the butter in a saucepan over medium heat until it develops a nutty aroma and turns golden brown. Remove from heat and stir in the white miso paste until fully combined, then let it cool to room temperature. This step adds a deep flavor that’s hard to beat.

2-Next, preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to prepare your dry ingredients.

3-In a separate large bowl, mix the granulated sugar and dark brown sugar with the cooled miso brown butter. Add the egg and vanilla extract, then whisk vigorously until the mixture is pale and creamy, which helps build the cookie’s structure.

4-Gently fold the dry ingredients into the wet ingredients until just combined, then fold in the chopped dark chocolate pieces for even distribution. Scoop the dough into 8 large portions and arrange them on the prepared baking sheet, spacing them apart, and press the tops gently into the white sesame seeds.

5-Bake for 11-13 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, about 20-30 minutes. If you enjoy seasonal flavors, check out our pumpkin spice latte recipe for another cozy option that pairs well with these cookies. Also, learn more about the perks of dark chocolate through this insightful resource.