Olive Magazine
A stack of chocolate cookies on a slate board

Miso chocolate cookies

Published: April 7, 2021 at 3:47 pm
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  • Preparation and cooking time
    • Total time
    • + Chilling
  • Easy
  • Makes 20

You can't taste the miso in these chewy triple-chocolate cookies – it's there to balance the sweetness of the chocolate, and add a subtle umami note

Nutrition:
NutrientUnit
kcal226
fat10.7g
saturates6.3g
carbs28.6g
sugars18.8g
fibre1.2g
protein3g
salt0.4g
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Bake these miso chocolate cookies, then check out our classic chocolate chip cookies, vegan chocolate cookies, sugar cookies and more delicious cookie recipes.

Ingredients

  • 150g unsalted butter, softened
  • 200g soft light brown sugar
  • 100g golden caster sugar
  • 1 egg
  • 50g white miso paste
  • 1 tsp vanilla bean paste or extract
  • 225g plain flour
  • 25g cocoa powder
  • ½ tsp baking powder
  • ½ tsp sea salt flakes, plus a pinch
  • 100g dark chocolate chips
  • 100g white chocolate chips
  • a pinch (optional) white sesame seeds

Method

  • STEP 1

    Beat the butter and sugars together in a bowl until well-combined. Whisk in the egg, followed by the miso and vanilla. Fold in the flour, cocoa, baking powder and salt until the mixture is uniform in colour, then fold in the chocolate chips. The dough will be fairly stiff, so you may need an electric whisk to help mix in all the flour.

  • STEP 2

    Tip the dough out onto the middle of a large sheet of baking paper and roll into a rough log shape. Roll up in the paper, moulding the dough into a 7cm-thick sausage as you go. Twist both ends and chill for 2 hours until firm, or for up to a week. The dough can also be frozen at this stage for up to a month.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper. Cut the dough log into 1cm-thick cookies and arrange them on the prepared baking sheets, well spaced apart to leave room for spreading. Sprinkle a tiny pinch of sea salt flakes or sesame seeds over the cookies or leave them plain if you prefer.

  • STEP 4

    Bake for 13-15 minutes or until the edges are crisp and the middles are still slightly soft. Leave to cool for 5-10 minutes on the sheets or until firm enough to pick up, then transfer to a wire rack to cool completely. Keep in an airtight container for up to a week.

Check out more of our best cookie recipes

Easy Tahini Cookies Recipe
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