Miso-Almond Butter Cookies

Place racks in upper and lower thirds of oven; preheat to 350°.

Whisk flour and baking soda in a medium bowl.

Melt butter in a small saucepan over medium heat, swirling occasionally, until it foams, then browns, 5–6 minutes. Transfer to a medium bowl and let cool 5 minutes.

Add brown sugar and stir until well combined, about 1 minute.

Add egg and continue to stir until mixture is smooth, about 1 minute longer.

Add almond butter, miso, and vanilla and stir until well combined.

Mix in dry ingredients, scraping down sides of bowl as needed, until combined. *If you aren’t feeling the chocolate dip (instructions below), now is the time to stir in ½ cup chocolate chips. Let dough rest 10 minutes.

Scoop 2-tablespoonfuls of dough and roll into a ball (you should have 16 balls). Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Make a crosshatch pattern with a fork across tops of dough.

Bake cookies, rotating sheets halfway through, until lightly browned and firm around the edges, 12–14 minutes. Let cool.

Melt chocolate in a microwave in 20-second blasts, stirring in between, until completely smooth.

Dip 1 side of each cookie into chocolate and return to baking sheets. Sprinkle with sea salt, then let sit at room temperature until chocolate hardens, about 2 hours.