RECIPES | Cookies, Bars & Brownies
Brown Butter Miso
Chocolate Chip CookiesThe brown butter adds a beautiful nuttiness to the cookies and the white miso adds a savoury depth that really complements the sweet chocolate.
- Difficulty
- 1/3
- Working time
- 45 minutes
- Yield
- 8 cookies
- ContainsRecipe contains
- Dairy, gluten, eggs
Ingredients
- 125gBrowned butter, cooled to room temperature
- 120gLight brown sugar
- 1egg
- 1 tspVanilla paste
- 1/2 tspBaking powder
- 1/4 tspBaking soda
- 50gWhite miso
- 200gAll-purpose flour
- 150gMilk Chocolate Baking Chips
Method
- 1
With an electric whisk, beat butter and sugar until fluffy, add egg and vanilla, then add miso. Whisk until they come together. Sift in flour, baking powder & baking soda, then fold together with a big spoon. Add the chocolate chips and form into balls of 90g, cover and refrigerate for at least an hour (or overnight).
- 2
Place balls onto a lined baking tray and bake in a well preheated oven 160°C (325°F) for 14 minutes. Leave to cool on the tray.
- 3
You want them a little underbaked, still damp in the middle at this stage so it will set with a good crust on the outside but with a chew in the middle.
