1. In a medium saucepan, melt the butter over medium heat until it begins to foam. Stir the butter constantly until it turns golden brown and smells nutty. Remove it from the heat and let it cool.

2. In a large mixing bowl, combine the cooled brown butter and the sugar until well mixed. Add the eggs, vanilla extract and miso paste to the bowl and whisk until smooth.

3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the white chocolate chips.

4. Using a spoon, drop the dough onto the prepared baking sheet, leaving about two inches between each cookie.

5. Bake for 12-15 minutes at 180 degrees, or until the edges are golden brown and the centres are just set. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

6. For the caramel sauce: Heat the sugar in a heavy-bottomed saucepan over medium heat until it turns amber in colour. Remove from heat and whisk in the cream, add the butter and miso and mix. Drizzle this on top of the cookies.