Miso Chocolate Chip Cookies

These are such a treat, and they can be rustled up super quick and eaten almost straight from the oven. These are an adaptation of the Easy Peasey Chocolate Chip cookies from my first cookbook.

They are a crowd-pleaser.

Adding Miso is a mindblower.

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Course: Dessert, Snack, Cookie

Cuisine: Universal

Prep Time: 10

Cook Time: 10

Servings: cookies

Calories: 2829kcal

Author: Nellie Kerrison | Relish Mama

Cost: $10

Equipment

1 Stand mixer or electric mixer
1 Cooking bowl
1 Spatula
2 Baking trays
Baking paper

Ingredients

125 g unsalted butter
100 g brown sugar
75 g caster sugar
1 free range egg at room temperature
1 tablespoon white miso
1 teaspoon of vanilla extract or vanilla paste
150 g plain flour
½ teaspoon baking powder
120 g good-quality dark chocolate chopped into chunks
Pinch of salt

Instructions

Preheat the oven to 190oC. Line 2 baking trays with baking paper.
Heat the butter in a small saucepan on a very low heat until it has just melted.
Combine the two types of sugar in a mixing bowl. Pour the melted butter on top of the sugar and beat well with a wooden spoon. Break the egg into the bowl and add the miso and the vanilla. Beat, with a wooden spoon, until the mixture is well blended. Sift the flour, baking powder and salt into the mixing bowl and stir them in. Do not over stir. Add the chocolate chunks. Your mixture will be sloppier than your usual chocolate chip/chunk cookie and the cookies will bake flatter than you might be used to also – note to self: they will be delicious.
Dot heaped spoonfuls of the mixture over the lined baking trays, leaving plenty of space in between them – these cookies will spread out a lot.
Put the baking trays in the oven and bake for 8-10 minutes, until the cookies have only just turned golden brown.
Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking paper and transfer to a wire cooling rack.

Notes

Sample a cookie as soon as it has hardened but while it is still warm – one of life’s simpler pleasures! They are very good cold and store well in an airtight container for a few days (in our house, they never last long and I think that is the ultimate compliment). These cookies will freeze extremely well also – either rolled into a log and wrapped in cling wrap or frozen as finished cookies and stored, airtight in the freezer.To buy my book – complete with the cookie recipe, as well as many, many more! – pop on over here.

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