Chocolate Chip Cookies with Soy Sauce
By OcadoThis classic cookie recipe gets a modern twist. The addition of soy sauce adds a deep, savoury note that perfectly complements the rich, dark chocolate.Time and servings
Ingredients
10 total- 175g plain flour
- ¾ tsp baking powder
- ½ tsp bicarbonate of soda
- 125g unsalted butter, softened
- 50g caster sugar
- 100g light brown sugar
- 1 medium egg
- 2 tbsp soy sauce, we used Kikkoman
- 200g dark chocolate, roughly chopped
- 50g Japanese snacks, we used Mitsuba Japanese Peanut Crunch & Crispies
Method
8 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Line 2 large baking sheets with non-stick parchment paper.
Step 2
In a large bowl, using a stand mixer or hand-held electric beaters, beat the butter and sugars for 5 mins, or until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3
Add the egg and beat well, then add the soy sauce. Beat for another minute until combined.
Step 4
On a low speed, mix in the dry ingredients until just combined. Stir in the chopped dark chocolate and the Japanese snacks.
Step 5
Cover the bowl and chill in the fridge for at least 30 mins.
Step 6
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between them.
Step 7
Bake in the oven for 9-11 mins. For a wrinkled cookie, after about 8 mins, carefully lift the baking sheet and tap it firmly against the oven rack. Repeat this 2 more times before the end of baking. The cookies should be golden at the edges with just-set centres.
Step 8
Leave the cookies to cool on the baking sheets for 10 mins before moving them to a wire rack to cool completely.