Soy Sauce Chocolate Chip Cookies
By OcadoLife
Published on 11 August 2025
“Move over, flaky salt! These Soy Sauce Chocolate Chip Cookies have a deeply rich and umami base note that you can’t quite put your finger on... you just know it’s delicious,” says Nicola Lamb, pastry chef, recipe developer and author of Sift: The Elements Of Great Baking. “Swap the light sugar for dark if you like, for a more intense flavour.” This recipe makes 10 cookies; allow extra time for chilling. Time and servings
25 minsTotal time
10 minsPrep time
15 minsCooking time
Ingredients
- 120g unsalted butter, softened
- 40g soy sauce, plus 20g for dipping
- 100g light brown sugar (or use light muscovado)
- 50g caster sugar, plus 20g for dipping
- 1 large egg
- 200g plain flour
- ½ tsp bicarbonate of soda
- 150g milk chocolate (or use dark chocolate), cut into 2 cm chunks
Method
Step 1
In a mixing bowl, cream together the butter, soy sauce and sugars with an electric whisk for 2 mins, until light and fluffy. Add the egg, beating well to combine. Sift in the flour and bicarb, followed by most of the chocolate (reserve 10 chunks to decorate) and stir to make a soft dough. Chill for at least 2 hrs or ideally overnight, until firm.Step 2
Divide into 10 equal balls – about 60g each if you want to be super-accurate – and place a reserved chocolate chunk on each one. Chill until ready to bake.Step 3
Preheat the oven to 190°C/170°C fan/gas 5 and line a baking tray with baking paper. Mix the remaining 20g soy sauce and 20g sugar in a small bowl.Step 4
Take each ball of cookie dough and dip the underside into the soy-sugar mixture for an extra umami hit, then place on the tray, well spaced so there’s room for them to spread. Bake for 14 mins or until golden. Leave to cool slightly before enjoying. The cookies will keep in an airtight container at room temperature for up to 3 days.