Dessert
Brown Butter Miso Chocolate Chip Cookies
The perfect brown butter chocolate chip cookies - crispy on the outside, chewy on the inside. Made with miso paste for that perfect sweet and salty balance.
Method
- Add the butter to a large saucepan and heat over a medium heat. Once melted the butter will start to foam and eventually turn a nutty golden-brown. Whilst this happens continuously whisk the butter and once it has browned remove from the heat and pour into a heat-proof bowl. Stir in the miso paste and whisk until it has been dissolved into the butter. Set aside to cool for 10 minutes.
- Once cooled, add in the dark brown sugar and granulated sugar and beat with an electric mixer for 1 minute. Now add the egg, egg yolk, vanilla extract, and yoghurt. Mix again until combined.
- In a medium sized bowl whisk together the flour, bicarbonate of soda, and salt. Gradually fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Gently fold through the chocolate chunks.
- Refrigerate the dough for 10 minutes.
- Line 3-4 baking trays with baking paper.
- Roll the cookie dough into 24 equal-sized balls, around 55g each, and arrange them onto one of the lined baking trays. Refrigerate for 2 hours.
- Preheat the oven to 185C/165C fan.
- Once chilled, arrange the cookie dough balls onto the lined baking trays so that they are at least 2 inches apart.
- Bake for 9-11 minutes, or until the edges of the cookies turn golden brown in colour.
- Cool for 10 minutes on the trays before leaving to cool completely (if you can wait that long!) on a wire rack.
