For the Toffee

1. Add butter to a medium saucepan over medium heat. Once melted, whisk in sugar until fully dissolved.
2. Bring the mixture to a simmer, whisking constantly, until it turns deep amber (around 250°F / 120°C).
3. Whisk in the miso paste vigorously until smooth.
4. Continue cooking until it reaches 300°F / 150°C, then immediately pour onto a parchment-lined tray.
5. Tilt the pan to spread evenly and let it cool completely. For faster setting, refrigerate until hardened.

For the Cookies

1. Slice butter and melt in a medium saucepan over medium heat. Stir occasionally as it foams and bubbles. Once it quiets down and turns deep amber, remove from heat. I really like to take it to almost burnt here. Scrape all brown bits into a bowl and weigh — you should have around 190 g.
   • See my how to brown butter step by step for more in-depth details!
2. Add crème fraîche or cream until total weight equals 235 g (¾ cup + 3 tbsp). Let cool for 10-15 minutes (should be room temp, not hot).
3. Whisk in brown sugar and granulated sugar until smooth. Add eggs, vanilla, and salt. Mix until well combined.
4. Sift in flour, baking soda, and baking powder. Fold gently with a spatula until 75% combined, where they are a few steaks of flour still remaining.  
5. Fold in chopped chocolate and miso toffee until evenly distributed. This will finish mixing the cookie dough. 
   • Optional: reserve some chocolate and toffee for topping.
6. Use a cookie scoop to portion of 16 servings, about 80–85 g each.  Press in reserved toppings if desired.
7. Chill dough overnight (up to 72 hours), or freeze for later.
8. Preheat oven to 350°F (175°C). Let cookie dough sit out while preheating (10–15 minutes).
9. Line a baking sheet with parchment paper and space cookies at least 2 inches apart.
10. Bake 10–12 minutes at 350°F, then increase to 375°F and bake 2–3 minutes more.* Keep an eye on them during the last 5 minutes — they’re done when edges are beautifully crisp and the center looks golden and just set (not raw).
11. Cool on the baking sheet for 3–5 minutes, then transfer to a wire rack.
12. Sprinkle with sea salt if desired. Serve and enjoy!!