Miso chocolate chip cookies

• portioner: 12 servings
• aktiv tid: 12 hours
• total tid: 12 hours 30 minutes

Ingredienser

100g/3½oz salted butter, melted

100g/3½oz light brown muscovado sugar

50g/1¾oz caster sugar

25g/1oz miso paste

150g/5½oz plain flour

½ tsp bicarbonate of soda

1 large free-range egg

75g/2½oz dark chocolate, broken into small pieces, plus an extra 25g/1oz to serve

75g/2½oz milk chocolate, broken into small pieces, plus an extra 25g/1oz to serve

sea salt

Instruktioner

Place the butter, both sugars and the miso paste in a large bowl and whisk until dissolved.

Add the flour and bicarbonate of soda and mix a little, then crack in the egg and continue mixing until everything comes together as a cookie dough texture.

Tumble in the dark and milk chocolate pieces and mix lightly to incorporate. Cover the bowl and place in the fridge. Chill overnight or for up to 3 days.

Preheat the oven to 195C/175C Fan/Gas 5½ and line baking trays with baking paper.

Using an ice-cream scoop, place balls of the cookie dough on the baking trays, leaving space between each cookie as they will spread during cooking.

Bake for 12 minutes, or until light golden brown. Tumble the remaining chocolate on top immediately to melt and go gooey. Sprinkle with sea salt and leave to cool.

Serve straight away or store in an airtight container for up to 5 days.