Brown the butter. Melt 145g butter in a small saucepan over medium heat and cook, stirring frequently, until the bubbling subsides, the milk solids turn deep amber, and it smells incredibly nutty — Over medium low heat this should take 4-5 minutes.

Pour the browned butter into a heatproof bowl (you should have about 115g remaining) and refrigerate, stirring every 5 minutes, until it’s just beginning to solidify, which takes about 15 minutes. Don’t let it harden into a puck. We want the texture of softened butter.

Cream the base. In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, softened butter, peanut butter, both sugars, miso, and honey. Cream on medium speed for about 5 minutes until the mixture is fully incorporated and slightly pale. Scrape down the bowl thoroughly — make sure there’s no unmixed butter hiding on the bottom — then mix for 10 more seconds. Don’t excessively cream because it will whip more air into this dough than we need resulting in a cookie will puff in the oven and collapse once cooled.

Once the dough is homogenous and a light brown color, stream in the eggs and vanilla while the paddle spins on low speed. Mix until things are just incorporated. Again we don't want to overwhip the dough, and once the eggs are in the whites will start to hold a lot of air.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution — a localized clump of unmixed baking soda or salt will ruin a cookie.

Add the dry ingredients to the mixer bowl and mix on the lowest speed and mix until the dough just comes together. Stop as soon as you don’t see dry flour. It’s important not to overmix.

Using a large portion scoop and digital scale, portion the dough into 120g balls. Consistency matters here — if you have an 80g cookie and a 130g cookie on the same tray, the small one will burn before the large one sets. If you don’t have a scoop, use a scale and a pan sprayed ⅓ cup measuring cup. Try not to shape the cookie balls or excessively handle them, this will impact the natural craggly top you get from a portion scoop.

Place 6 dough balls per half sheet tray, leaving plenty of room between them. These are large, high-fat, high-sugar cookies and they will spread a bit.

Sprinkle on a generous pinch of raw or demerara sugar into the top of each dough ball. This adds crunch and sparkle to the finished cookie.

Bake at 325°F for 20-22 minutes until the edges are golden brown and the top is just barely starting to set. They’ll look slightly underdone in the center — that’s exactly what you want at this stage. They firm up significantly as they cool.

Cool completely on the sheet tray. This is non-negotiable. These cookies are delicate when hot and will crumble if you try to move them.