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PdfWHITE CHOCOLATE & MISO COOKIES
RECIPE
makes 10 large cookies or 14-16 regular sized
120g unsalted butter
150g light brown sugar
75g caster sugar
50g white miso
1 tsp vanilla bean paste
1 large egg
290g plain flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
320g roughly chopped white chocolate
METHOD
In a large bowl and using an electric whisk or stand mixer, cream together the butter, sugars, miso and vanilla on medium-high speed for about 4-5 minutes until really pale and creamy, scraping down the sides of the bowl halfway.
Add the egg and beat to combine.
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Add this to the butter mixture and mix on low speed until just combined. Stir in the chopped white chocolate.
Line two baking sheets with baking paper. Use an ice cream scoop or spoon to to form large cookies or about 14-16 smaller ones. You don’t need to roll them into a smooth ball; I quite like them with a bit of a craggy top. Place them on the baking tray, cover with cling film and chill in the fridge for at least 2 hours or ideally overnight until firm.
Preheat the oven to 180c/160c fan. Bake the cookies in batches for 14-18 minutes until the edges are set and the cookies looks puffy.
Remove from the oven and let them cool before eating.