Sea salt miso chocolate chunk cookies
Have you ever thought of mixing miso in a chocolate cookie dough? The combination of savoury and sweet flavour in a cookie is totally unbeatable.
Sea salt miso chocolate chunk cookies
Have you ever thought of mixing miso in a chocolate cookie dough? The combination of savoury and sweet flavour in a cookie is totally unbeatable.
Tools
Ingredients
510 g all-purpose flour
1/2 tsp salt
1 tsp baking soda
300 g butter
4 tbsp white miso
250 g light brown sugar
200 g granulated sugar
2 eggs
1 tbsp vanilla
280 g bittersweet or semisweet chocolate chips
to garnish sea salt or flaked salt
Step by step
Make cookie dough: measure flour, salt and baking soda into medium bowl. Whisk to combine. Set aside.
Attach Flat Beater to Stand Mixer. Add butter, miso and both sugars to mixer bowl. Turn to speed 2 and mix for 1 to 2 minutes. Increase to speed 3 and continue mixing 1 minute.
Add eggs and vanilla. Mix on speed 3 for 1 to 2 minutes until combined.
Add flour mixture and mix on speed 3 for an additional 1 to 2 minutes.
Add chocolate chips and fold in on ½ speed until combined, about 1 minute.
Chill cookie dough: remove bowl from Stand Mixer. Cover and refrigerate 12 to 24 hours.
Bake cookies: preheat oven to 190°C. Line baking sheets with parchment paper. Use an ice cream scoop to portion cookies and place evenly spaced on baking sheet, 6 to 8 cookies per sheet.
Bake 8 to 10 minutes until edges begin to brown.
Remove from oven and sprinkle warm cookies with salt. Let cool slightly and transfer to cooling rack. Repeat with remaining cookie dough.
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