A stack of chocolate cookies on a slate board

Miso chocolate cookies

Name: Miso chocolate cookies
Total time: 40 min
Yield: Makes 20
Ingredients: 150g unsalted butter softened; 200g soft light brown sugar; 100g golden caster sugar; 1 egg; 50g white miso paste; 1 tsp vanilla bean paste or extract; 225g plain flour; 25g cocoa powder; ½ tsp baking powder; ½ tsp sea salt flakes plus a pinch; 100g dark chocolate chips; 100g white chocolate chips; a pinch (optional) white sesame seeds

Adam Bush

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Makes 20

Easy

Total time: 40 mins

+ Chilling

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You can't taste the miso in these chewy triple-chocolate cookies – it's there to balance the sweetness of the chocolate, and add a subtle umami note

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Alternatives

Complete the dish

Bake these miso chocolate cookies, then check out our classic chocolate chip cookies, vegan chocolate cookies, triple chocolate chip cookies and sugar cookies. We've also got more decadent cookie recipes for you to try.

Ingredients

Nutrition

150g unsalted butter

softened
200g soft light brown sugar
100g golden caster sugar
1 egg
50g white miso paste
1 tsp vanilla bean paste or extract
225g plain flour
25g cocoa powder
½ tsp baking powder
½ tsp sea salt flakes

plus a pinch
100g dark chocolate chips
100g white chocolate chips
a pinch (optional) white sesame seeds

Nutrition: per serving

kcal226
fat10.7g
saturates6.3g
carbs28.6g
sugars18.8g
fibre1.2g
protein3g
salt0.4g

Method

step 1

Beat the butter and sugars together in a bowl until well-combined. Whisk in the egg, followed by the miso and vanilla. Fold in the flour, cocoa, baking powder and salt until the mixture is uniform in colour, then fold in the chocolate chips. The dough will be fairly stiff, so you may need an electric whisk to help mix in all the flour.
step 2

Tip the dough out onto the middle of a large sheet of baking paper and roll into a rough log shape. Roll up in the paper, moulding the dough into a 7cm-thick sausage as you go. Twist both ends and chill for 2 hours until firm, or for up to a week. The dough can also be frozen at this stage for up to a month.
step 3

Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper or silicone baking mats. Cut the dough log into 1cm-thick cookies and arrange them on the prepared baking sheets, well spaced apart to leave room for spreading. Sprinkle a tiny pinch of sea salt flakes or sesame seeds over the cookies or leave them plain if you prefer.
step 4

Bake for 13-15 minutes or until the edges are crisp and the middles are still slightly soft. Leave to cool for 5-10 minutes on the sheets or until firm enough to pick up, then transfer to a wire rack to cool completely. Keep in an airtight container for up to a week.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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