Say goodbye to boring ol' chocolate chip.

Micah Siva is an award-winning cookbook author, trained chef, and registered dietitian, specializing in plant-based cooking and modern Jewish cuisine.

Lungi is in the UK, where measuring in grams is commonplace (and common in many American home kitchens!). But not all kitchens have a scale, so I've done my best to convert it to cups to make it even simpler for you.

I'm guessing it's going to be the nest big thing, even Trader Joe's came out with their own!

Not only that, but it is expensive to make. Miso isn't cheap, neither is blonde chocolate...or butter and eggs for that matter.

Breadcrumbs3 slices of sourdough bread, toasted About 1 tablespoon of salted butterCookie Dough50 grams unsalted butter, cold and cubed (~ 3 tablespoons)80 grams unsalted butter, browned (~6 tablespoons)1 1/2 teaspoons white miso paste  165 grams granulated sugar (~3/4 cup)60 grams muscavado or dark brown sugar (1/4 cup + 1 tablespoon)1 large egg plus 1 egg yolk1 teaspoon vanilla1 tablespoon black treacle or molasses250 grams all-purpose flour (~2 cups)1/2 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt125 grams blonde chocolate bar, broken into chunks (4.5 ounces)155 grams white chocolate bar, broken into chunks (5.5 ounces)

Browned butter is truly a gift. By heating the butter, you concentrate all that buttery flavor, and the milk solids get toasted.

Don't overmix it, or you'll add too much air, creating a cake-y cookie.

I brought the cookies to my book club, and they were gone in a second. I'd also double the recipe next time, because if I'm working THAT hard for a cookie, I'd better get at least two dozen.