Brown-Butter Miso Sesame Cookies

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Directions

• In a medium saucepan, melt the butter over medium heat. Add milk powder, continue to cook the butter, stirring frequently, until it turns a golden brown color and has a nutty aroma. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
• In a separate bowl, whisk together the flour and baking soda
• In a large mixing bowl, combine the browned butter, dashi miso, brown sugar, and granulated sugar. Mix until well combined.
• Add the eggs, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the chocolate.
• Cover the cookie dough and refrigerate for at least 2 hours, or preferably overnight. Chilled dough helps the cookies maintain their shape during baking and enhances flavor.
• Scoop cookie dough onto prepared baking sheets, then roll the dough in roasted sesame seeds, ensuring there is space between each cookie. Bake for 12-14 minutes or until the edges turn golden, while keeping the centers soft.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.