Tao Jiew BROWN butter, Ginger, Sesame + White chocolate Chip Cookies

Miso brown butter cookies are all the rage right now, and the internet probably doesn’t need another recipe for them. Yet, here I am. Although, these are somewhat different enough that I don’t feel too bad about adding another recipe to the pile.

Tao Jiew is a fermented soybean sauce — the Thai version of miso paste. It’s a bit runnier, chunkier, and a little tangier than Japanese miso paste. It’s flavor is a little bit funkier and more pronounced than miso paste is in a cookie. It’s nothing too wild, but you should at least go into eating these knowing what you’re eating. If you’re into the whole savory ingredients in sweets thing, you’ll probably love these. The ginger adds the perfect spice and warmth combined with the salty and sweet, making them perfect to throw in your holiday cookie rotation this December.

These are a thicker, creamier, cakier cookie, but they still have a nice crispy exterior.

Tao Jiew Brown Butter Ginger Sesame White Chocolate Chip Cookies

Makes 9 cookies | Prep Time: 15 minutes | Cook Time: 12 minutes

• 1 1/2 flat tbs. Tao Jiew

• 1/2 cup butter

• 1/2 cup granulated sugar

• 1/2 cup coconut sugar

• 2 eggs

• 1 1/2 tsp. vanilla extract

• 3 tsp. freshly grated ginger

• 1 1/4 cup all-purpose flour

• 1/4 cup sesame seeds

• 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• pinch salt

• 3/4 cup white chocolate chips, roughly chopped

Preheat the oven to 350ºF.

Cook the butter in a saucepan over medium heat, stirring occasionally until it turns golden brown and some of the milk solids have turned to browned bits, around 10 minutes. Remove from heat before it gets too dark. Add the sugars and stir to combine and cool the butter. Whisk in the egg, grated ginger, and vanilla.

Sift the flour and baking soda/powder into a mixing bowl. Add in the salt and sesame seeds. Fold in the sugar/butter/egg mixture and white chocolate until just combined, careful not to overmix. Scoop into 9 equal balls placing them at least 2 inches apart on a lightly greased baking sheet. Bake for 10-12 minutes or until golden brown and firm around the edges. Let cool slightly before eating.