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Toast your 3 slices of sourdough for 3-4 minutes in your toaster until golden.
Butter them with salted butter and add to your food processor.
Blend the toast into small flakes/chunks.
Weigh 60g of the toast flakes into a separate bowl and set aside for the dough.
Melt the 80g of unsalted butter for the brown butter over medium heat until deeply golden.
In a stand mixer, add the cold cubed butter, cooled brown butter, miso paste, granulated sugar, and muscavado sugar. Mix until combined.
Add the egg, egg yolk, vanilla, and black treacle. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet mixture and mix on low speed until just combined.
Fold through the 220g of broken chocolate chunks and the 60g of toast flakes set aside for the dough.
Portion the dough into large 80-90g balls and roll in the remaining toast flakes.
Place the cookies on a parchment lined tray and refrigerate for at least 1 hour.
Preheat the oven to 190°C.
Bake the cookies for 8-10 minutes until lightly golden.
Press the reserved 60g chocolate chunks into the tops of the cookies while still hot.
Allow the cookies to cool on the tray for 5–10 minutes before transferring to a rack.