Make the brown butter: Heat a small pan over medium heat and add 1/4 cup of butter and melt. Stir constantly until butter turns a deep golden brown and small brown bits form at the bottom. Immediately pour the butter in a small bowl. Let cool to room temperature (about 15 minutes).
In a medium mixing bowl, sift together the flour, salt, and baking soda.
In a separate large mixing bowl (or you can use a stand mixer), cream the remaining butter (1/4 cup) and both brown and white sugars together.
Add in vanilla extract and miso and mix well. Add the cooled brown butter and mix until smooth. Add the egg and mix well.
Add the dry ingredients and mix until just incorporated.
Fold in the white chocolate chips and butterscotch chips.
Put batter on some plastic wrap, wrap it up, and refrigerate for 30 minutes.
Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Roll the dough into small golf ball-sized balls and place about 2 inches apart.
Bake for 10-15 minutes, depending on your oven, until the cookies are golden brown.
Remove, cool, and enjoy!
Notes
Created by Sylvia Wakana (http://sylviawakana.com)