Miso, Brown Butter & Dark Chocolate Cookies

‘You are a cookie witch….you put a spell on me’ a friend text me lat week. Cookie witch - I’ll take it. Have long been a cookie monster so upgrading into witch category with pleasure.

I absolutely LOVE these cookies. Making them, eating the dough and of course the final product - chewy, soft but with a golden crunch to the outside. I am constantly asked for the recipe. I love experimenting with my cookies to get the perfect balance of crunchy and soft. Ideally you need white and brown sugar to get the perfect texture and there’s a few cookie nerd techniques employed like chilling the dough and pan banging to get a perfect end result.

I have long been a big fan of adding miso or tamari to my chocolate desserts to get a really broad spectrum of flavours and the rich miso adds a great umami creaminess.

These are not so low in sugar but make a great one off treat. You can freeze the cookies in dough balls and defrost one at a time if you’re the only one eating them.

Makes 10-12 cookies (depending on how much dough you eat!)

150g butter

120g soft brown sugar 

80g white sugar

230g flour 

1 egg

30g white miso

200g dark chocolate (at least 70 per cent!) chopped

1/2 tsp baking soda

1/2tsp baking powder

1. Add butter to a wide heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl the butter around the pan. The butter will go from brown to burnt quickly, so stay close to the pan when you do this.

2. Dollop in the miso and turn off the heat.

3. Mix sugars and buttery miso mix together.

4. Sift in the flour, bicarbonate or soda and baking powder.

5. Stir in the dark chocolate.

6. Make balls with the dough. I go for about 60-65g per cookie.

7. Put the balls onto a piece of baking paper and put in the fridge over night or freeze at this stage.

8. To bake, take out the cookies and space at least 4cm apart as they will spread.

9. Bake for 9 mins and remove and bang the pan on a hard surface. The risen cookie balls will flatten and spread

10. Return to the oven for 3-5 minutes at 180’ until edges are golden but they are slightly undercooked in the centre. They will continue to cook on the tray.

11. Allow to cool completely.

12. Sprinkle with sea salt and enjoy.