Brown Butter Miso Chocolate Chip Cookies by Milli Taylor
Brown Butter Miso Chocolate Chip Cookies
These cookies are salty, sweet and moreish. The brown butter adds a beautiful nuttiness to the cookies and the white miso adds a savoury depth that really complements the sweet chocolate.
With an electric whisk, beat butter and sugar until fluffy, add egg and vanilla, then add miso. Whisk to come together.
Sift in flour and powders and then fold together with a big spoon. Add the chocolate chips and form into balls of 90g, cover and refrigerate for at least an hour. (Or overnight)
Place balls onto a lined baking tray and bake in a well preheated oven (160fan/180c convection) for 14 minutes.
Leave to cool on the tray. You want them a little under baked, to be still damp in the middle at this stage, set with a good crust on the outside but with good chew in the middle.