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Cook the butter in a stainless steel pan over medium heat until it smells nutty and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks- this is normal! Scrape into a large bowl, roughly whisk in the miso paste (it will not dissolve, so don’t worry if it’s clumpy!), then let it cool at room temperature. You should have about ¾ cup (160 grams) of browned butter. The time it takes for the butter to cool will depend on how warm your kitchen is. Do not continue to the next step until it feels room temp, otherwise the cookies will be greasy and spread in the oven.
Preheat the oven to 350 F/180 C. Line 3 baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
Once cool, whisk the white sugar and brown sugar into the butter. Then, whisk in the egg, egg yolk, and vanilla until thick.
Fold in the dry ingredients, then when almost combined, fold in the chocolate chips. Set aside for 15 minutes. This will firm up the dough and make it easier to scoop!
Scoop the dough into 3-tablespoon-sized balls, rolling each one in your hand and arranging them on the baking sheet (only 6 a tray). Bake for 9-10 minutes. Let the pan cool on a wire rack for 10 minutes, then use a spatula to transfer the cookies from the pan to the wire rack to finish cooling.