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!

Ingredients

Steps

1

Preheat the oven at 175°C.

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2

Melt butter in a pot over low heat.

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3

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

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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.

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5

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

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6

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

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7

Add in the butter mixture, mix until well combined.

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8

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

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9

Fold in the flour mixture until 80% combined.

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10

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

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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.

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12

Transfer to the chiller for 30 minutes.

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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.

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