Peanut butter cookies with brown butter and white miso

Brown 140 g of butter over medium heat 30 to 40 seconds until the milk solids go khaki, then over low another 30 to 45 seconds to dark chestnut.

Kill the heat, pour the browned butter into a shallow dish and chill 15 minutes, stirring every five, so the solids mix back in and it sets solid.

Scoop 115 g of the solid browned butter into the mixing bowl and add a softened stick of butter.

Add the dark brown sugar, white sugar, peanut butter, white miso and honey.

Cream three to five minutes, until it goes from dark brown to light brown; do not over cream or the cookie puffs and collapses. Scrape down once.

On low, drizzle in the vanilla extract and the eggs and whip 10 to 15 seconds maximum at medium, just to homogenous, without beating air into the eggs.

In a separate bowl whisk the flour, salt, baking soda and baking powder, so the leaveners and salt are evenly distributed.

Add the dry to the mixer and mix slowly 15 to 20 seconds, only until the flour is homogenous, to keep gluten development to a minimum.

Portion with a four ounce scoop at about 120 g each onto a parchment-lined sheet tray, spaced about four inches apart, without working the dough further.

Bake at 325F for 20 to 22 minutes, until browned around the edges and on the top ridges.

Rest at least an hour: these are very high fat and high sugar and are not stable until fully cooled and the starch has set.