Miso and chocolate cookies
By not-recognized
Published on 24 April 2022
Jessie and Lennie Ware, from the podcast Table Manners, came up with this irresistible recipe that brilliantly balances umami and sweet flavours to make for an irresistible cookie. Time and servings
30 minsTotal time
30 minsPrep time
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.