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Cook
1h
Ingredients
Method
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Step 1
Brown the butter in a saucepan over a medium heat, stirring constantly. After about 5–8 minutes it will foam heavily before the milk solids begin turning golden brown on the bottom of the pan.
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For
16
M
I
254
g
Unsalted butter, weighed before browning
25
g
White miso paste
240
g
Light brown soft sugar
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Cook along with all of our recipes
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Refrigerate for at least 4 hours, but preferably overnight. They’ll be even better after 24–48 hours.
As soon as they come out of the oven, push a few extra chunks of chocolate into the tops if you like that bakery look. If needed, use a large round cutter or bowl to gently swirl them into perfect circles while they’re still soft.
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Cook
1h
Ingredients
Method
Turn cooking mode on
Step 1
Brown the butter in a saucepan over a medium heat, stirring constantly. After about 5–8 minutes it will foam heavily before the milk solids begin turning golden brown on the bottom of the pan.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
254
g
Unsalted butter, weighed before browning
25
g
White miso paste
240
g
Light brown soft sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Refrigerate for at least 4 hours, but preferably overnight. They’ll be even better after 24–48 hours.
As soon as they come out of the oven, push a few extra chunks of chocolate into the tops if you like that bakery look. If needed, use a large round cutter or bowl to gently swirl them into perfect circles while they’re still soft.
Only visible to you
Made it?
Cancel
