Ingredients
- 250 g of butter, melted
- 200 g of light brown sugar
- 100 g of caster sugar
- 3 eggs, 2 whole plus 1 yolk
- 2 tbsp of white miso
- 350 g of plain flour
- 1.5 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 3 tbsp of white or black sesame seeds
- 200 g of white chocolate chips (swap out 50g of white chocolate for 50g dark chocolate , if you like)
Method
Step 1
Cream the butter and the sugar together with a whisk, until it changes to a paler colour Add the eggs and egg yolk to the mixture, whisk for a minute. Stir through the miso paste.Step 2
Add the flour, baking powder and bicarb to the mixture and stir to combine. Toast the sesame seeds in a pan for a couple of minutes until they turn to a golden brown colour, then add to the mixture along with the chocolate. Fold in until evenly distributed.Step 3
Cover the mixture with clingfilm and let it chill in the fridge for at least an hour. Overnight is even better!Step 4
Preheat the oven to 180°C/160°C fan/gas mark 5. Spoon the dough into generous walnut-sized balls, then place onto baking paper on a baking tray, keeping a generous space between them. You'll be able to fit about 6 cookies on a baking tray.Step 5
Bake for 10-12 minutes, turning the tray around half way through if browning one side too quickly.Step 6
After 12 minutes, take them out of the oven and let them sit on the tray for a few minutes, then transfer onto a wire rack to cool. They may seem underdone in the middle but that will give the chewiness when they cool down.