Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Heat a small pot or small skillet over medium heat. Add the dairy-free butter and cook for about 5 minutes, stirring often, until the butter begins to turn a light golden brown and is very fragrant. Remove from heat immediately and pour into a large mixing bowl. Let cool for at least 5-10 minutes.

Add the granulated sugar, brown sugar, miso, egg, and vanilla extract to the mixing bowl with the browned butter. Stir will.

In another mixing bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined.

Add the dry ingredients to the wet ingredients. Stir until just combined. Fold in the chocolate chips.

Use a 1 ½ tablespoon cookie scoop (or heaping tablespoon) to portion out the dough onto the parchment-lined baking sheet.

Bake on the center rack at 350 degrees F for 10-12 minutes, or until the cookies are lightly browning along the edge and no longer look moist on top. Let cool on the pan, then enjoy!