Home/Recipes/Miso and white chocolate chunk cookies
Miso and white chocolate chunk cookies
A touch of miso adds a salty, savoury depth to sweet white chocolate cookies. The dough freezes well, so you can bake a few whenever the craving strikes.
- Category
- Baking
- Prep
- 25 min
- Chill
- 1 hr
- Bake
- 12-15 min
- Makes
- about 36
Ingredients
- 340 gflour
- 1 tspbicarbonate of soda
- 150 gStaffords White Choc Disks, roughly chopped
- 225 gbutter, room temperature
- 150 glight brown sugar
- 150 gwhite sugar
- 70 gwhite miso paste
- 2 largefree-range eggs, room temperature
- 2 tspStaffords Bourbon Vanilla Extract with Seeds
- 1 tspsea salt flakes
Made with Staffords
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Method
Heat the oven to 180°C and line two baking trays with baking paper.
Whisk the flour and bicarbonate of soda together in a small bowl, then toss in the white chocolate chunks.
In a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light, fluffy and creamy. Add the miso paste and beat until completely incorporated, scraping down the sides when needed.
Add the eggs one at a time, beating between each addition, then beat in the vanilla.
Tip in the dry ingredients and beat on very low until the flour is just combined. Wrap the dough in cling film and chill for 1 hour.
Using a small ice cream scoop, portion the dough into even balls of about 2 Tbsp. Place on the lined trays well spaced apart, as the cookies will spread, baking in batches if necessary. Press down gently on each mound and sprinkle with a little flaky sea salt.
Bake for 12-15 minutes, rotating the trays halfway. Transfer to a wire rack and cool until firm and chewy.
This dough freezes really well. Freeze the balls of dough on a baking tray, then seal them in a zip-lock bag. Perfect for cookie emergencies.
