Brown the Butter: In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and emits a nutty aroma.

Combine with Miso: Remove the browned butter from heat and quickly stir in the white miso paste until fully incorporated.

Whisk Dry Ingredients: In a separate bowl, whisk together the bread flour, baking powder, and baking soda until well combined.

Mix Sugars and Butter: In a mixing bowl, combine the browned butter mixture with dark brown sugar and granulated sugar. Mix until smooth and creamy.

Add Egg and Vanilla: Incorporate the large egg and vanilla bean paste into the sugar mixture. Blend until everything is fully combined.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients while stirring until combined.

Fold in Chocolate: Gently fold in the chopped dark chocolate and semi-sweet chocolate pieces until evenly distributed.

Scoop the Dough: Using a cookie scoop, drop rounded heaps of dough onto a baking sheet lined with parchment paper.

Sprinkle with Salt: Lightly sprinkle flaky sea salt on top of each cookie dough ball.

Bake the Cookies: Place the baking sheet in a preheated oven at 350°F and bake for about 12 minutes.

Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.