chocolate heaven
triple-chocolate miso cookies
Miso balances the sweetness of the chocolate in these cookies, which have a moreish, chewy texture. You wouldn’t necessarily know they contain miso but it adds a subtle umami note.
40 MINUTES + CHILLING | MAKES 20 | EASY
unsalted butter 150g, softened
soft light brown sugar 200g
golden caster sugar 100g
egg 1 large
white miso paste 50g
vanilla bean paste or extract 1 tsp
plain flour 225g
cocoa power 25g
baking powder ½ tsp
sea salt flakes ½ tsp, plus a pinch
dark chocolate chips 100g
white chocolate chips 100g
white sesame seeds a pinch (optional)
1 Beat together the butter and sugars in a bowl until well combined. Whisk in the egg, followed by the miso and vanilla. Fold in the flour, cocoa and salt until the mixture is uniform in colour, then fold in the chocolate chips. The dough will be fairly stiff, so you may need an electric whisk to help mix in all the flour.
2 Tip the dough out onto the middle of a large sheet of baking paper, and roll into a rough log shape. Roll up in the paper, moulding the dough into a 7cm-thick sausage as you go. Twist both ends and chill for 2 hours until firm, or for up to a week. The dough can also be frozen at this stage for up to a month.
Heat the oven to 190C/fan
