Sea Salt Miso Chocolate Chip Cookies – 巧克力曲奇饼

Everyone’s got their go-to chocolate chip cookie recipe and after making this, this might just be our favourite! Getting the right balance between sweet and savoury really makes a difference in enjoying this little treat.

In this recipe, miso is used to complement the semi-sweet dark chocolate chunks with gentle umami notes. Trust us, once you start using miso in your baking adventures… you might never not have miso in your fridge!

 

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  • Servings: 28 cookies

  • Time: 1 hr

  • Skill: Easy

Ingredients:

  1. 240g All purpose flour

  2. 1 tsp Baking powder

  3. ¾ tsp Baking soda

  4. 150g Unsalted butter

  5. 12g Milk powder

  6. 15g White miso

  7. 160g Brown sugar

  8. 60g White sugar

  9. 1 large Egg

  10. 2 tsp Vanilla extract

  11. 200g Dark chocolate (chopped into chunks)

  12. Salt flakes

Steps:

  1. Preheat the oven at 175°C.

  2. Melt butter in a pot over low heat.

  3. Add milk powder into melted butter, Whisk and mix well.

  4. Once it turns dark golden brown, turn off the heat. Add in miso and mix well. It will bubble up slightly and that’s normal. Set aside.

  5. In a bowl, sift flour, baking soda and baking powder and set aside.

  6. In a mixing bowl, add white and light brown sugar, mix well.

  7. Add in the butter mixture, mix until well combined.

  8. Add in egg and vanilla extract, mix until well combined. The batter should look glossy and smooth.

  9. Fold in the flour mixture until 80% combined.

  10. Transfer in the chopped dark chocolates chunks until well combined. Make sure not to over mix.

  11. Scope out into one tbsp dough and place it on a baking tray with approx. 1 inch spaces in between for it to expand. Sprinkle with salt flakes.

  12. Transfer to the chiller for 30 minutes.

  13. Bake in the oven for 10 – 12 minutes depending on each and individual oven performance. During half time, bring the baking tray out and give it a few taps , rotate the tray before putting it back to the oven and continue to bake. 

  14. When it’s done, bring it out from the oven and give it a tap.

  15. Let it cool on the baking tray for a few minutes before transferring it to the cooling rack and continue to let it cool fully.