Miso Chocolate Chip Cookie
Sweet, salty, and just a little bit savoury – these cookies are a real treat with a twist.
The secret ingredient is white miso, a gently fermented paste that not only brings a gorgeous depth of flavour but also delivers gut-loving benefits thanks to its natural probiotics.
Paired with rich muscovado sugar, nutty buckwheat flour, and chunks of dark and milk chocolate, the result is a cookie that’s chewy, gooey, and satisfyingly complex – a grown-up take on a classic favourite.
Please note these biscuits need to be chilled for at least 4 hours before cooking
INGREDIENTS
100g salted butter, melted
100g light brown muscovado sugar
50g caster sugar
25g miso paste – I used @clearspringuk white miso paste
150g buckwheat flour
½ tsp bicarbonate of soda
1 large free-range egg or one flaxseed egg = 1tbsp milled flaxseed mixed with 3tbsp water (allow to swell in the fridge for 15mins)
75g 85% chocolate chips or a bar cut into small chunks
75g 70% or milk chocolate broken into small pieces
Sea salt sprinkled on each cookie immediately after cooking
METHOD
Melt the butter in a pan and then add it to a large mixing bowl.
Add both sugars and the miso paste and whisk until dissolved.
Sift in the flour and bicarbonate of soda and mix briefly. Then, add the egg and continue mixing until the mixture comes together to form a cookie dough texture.
Fold in the dark and milk chocolate pieces, ensuring they are well incorporated.
Cover the bowl and place it in the fridge or freezer. Chill for at least 4 hours or 30 minutes in the freezer. Can be left in the refrigerator for up to 3 days.
Preheat the oven to 195°C/175°C Fan/Gas 5½ and line baking trays with baking paper.
Using an ice cream scoop, place 12 balls of the cookie dough on two baking trays, leaving space between each cookie, as they will spread during cooking.
Bake for 12 minutes, or until light golden brown.
Sprinkle with sea salt and leave to cool.
Serve straight away or store in an airtight container for up to 5 days.
