Try our miso choc chip cookies recipe for a sweet and salty treat.
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Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, combined sugar, miso paste and vanilla in a bowl until pale and creamy. Add the egg and beat until just combined. Add the flour, cocoa powder and baking powder and stir to combine. Stir in the combined chocolate and the walnut.
Roll 1-tbs portions of the mixture into balls and place on the lined tray, allowing room for spreading. Gently press each ball to flatten slightly. Sprinkle with a little salt.
Bake the cookies, swapping the trays halfway through cooking, for 12-15 mins or until just crisp. Set aside on the trays for 5 mins to cool slightly before transferring to a wire rack to cool completely. Serve warm or at room temperature.
COOK. STORE. SAVE.
Got walnuts left over? Toast them and sprinkle over the pesto couscous salad for crunch.
COOK IT RIGHT
Buy it right
We used red miso paste to make these cookies, but white miso paste will be just as tasty.
Store it right
Keep unused miso paste in an airtight container in the fridge for up to 1 year.
Cook it right
Miso paste has so many uses – try it in ramen broths, added to stir-fries, or whisked in a salad dressing.