Miso & Chocolate Cookies
After being challenged by a Food Scientist to create a recipe that combines the perfect chemical combination for taste of Miso and Chocolate, Jessie and Lennie Ware, from the podcast Table Manners, came up with this irresistible recipe that brilliantly balances umami and sweet flavours.
- 250g melted butter
- 200g light brown sugar
- 100g caster sugar
- 2 tbsp white miso
- 350g plain flour
- 2 eggs + 1 extra egg yolk
- 3 tbsp toasted white or black sesame seeds
- 200g white chocolate chips (optional: swap out 50g of white chocolate for 50g dark chocolate chips)
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda
- Melt the butter in a pan or microwave (you can use room temperature butter though).
- 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.
- Add all dry ingredients to the mixture and stir to combine along with the chocolate.
- 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.
- Cover the mixture with clingfilm and let it chill in the fridge for at least an hour. Overnight is even better!
- Preheat the oven to 160°C fan. Spoon the dough into generous walnut-sized balls, then place onto baking paper on a baking tray. Keep a generous space between the balls. Put into the oven and bake about 6 cookies at a time for 10-12 minutes, turning the tray around half way through if browning one side too quickly.
- After 12 minutes, take them out of the oven and let them sit on the pan 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.