ingredients
White Miso Crispy Chocolate Chip Cookies
- 112 grambutter(room temp)
- 150 gramcastor sugar
- 330 grambrown sugar
- 2 pc(s)egg
- 1 tspvanilla extract
- 12 gramwhite miso paste
- 315 gramall-purpose flour
- 150 tspbaking soda
- sea salt(as needed, to sprinkle)
- 150 tspchocolate chips
instructions
Making the dough
- Make sure the butter is at room temperature and using a whisk, cream the butter with castor sugar and brown sugar until light in colour.
- Add the egg, vanilla and white miso paste and whisk until fully combined.
- Now change to a spatula and add the flour and baking soda. Make sure not to overmix, just fold the dry ingredients in until combined. Make sure there are still some unmixed dry ingredients before adding the chocolate chips in.
- Fold the chocolate chips into the cookie dough.
- Put the dough in an air-tight container. Rest the dough in the freezer to set for 30 mins. Or an hour in the fridge.
Get Baking
- Preheat the oven to 175 degrees celsius for 15 mins.
- You can line the baking tray with either baking paper or a silicone mat.
- Take an ice cream scooper and scoop the dough onto a baking tray. If you don’t have one, you can use a spoon, weigh them (about 65 grams) and roll the dough into a ball with your hands. Add a few chocolate chips on top.
- Make sure there is at least 5 cm. Spaces in-between the dough as it will spread during the baking process. Bake the cookies for 12 minutes or until golden brown on the edges. Sprinkle some sea salt on top once it’s done.
cake/sweets
dessert
simple
cookie
baked-goods
