- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
- Over 4 serves veg or fruit
Try our miso choc chip cookies recipe for a sweet and salty treat.
- Makes20, approximately 20
- Cook time15 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 125g unsalted butter, softened
- 1/2 cup (110g) brown sugar
- 1/2 cup (110g) caster sugar
- 1 tbs red miso paste
- 1 tsp vanilla bean paste
- 1 Coles Australian Free Range Egg
- 1 1/2 cups (225g) plain flour
- 1/3 cup (35g) cocoa powder
- 1 tsp baking powder
- 200g dark chocolate, chopped
- 80g white chocolate, chopped
- 1/3 cups (35g) walnuts, coarsely chopped
- Sea salt flakes, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Recipe tip
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.
Miso choc-chip cookies
- Makes20, approximately 20
- Cook time15 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 125g unsalted butter, softened
- 1/2 cup (110g) brown sugar
- 1/2 cup (110g) caster sugar
- 1 tbs red miso paste
- 1 tsp vanilla bean paste
- 1 Coles Australian Free Range Egg
- 1 1/2 cups (225g) plain flour
- 1/3 cup (35g) cocoa powder
- 1 tsp baking powder
- 200g dark chocolate, chopped
- 80g white chocolate, chopped
- 1/3 cups (35g) walnuts, coarsely chopped
- Sea salt flakes, to serve
Description
Try our miso choc chip cookies recipe for a sweet and salty treat.
Method
Step 1
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.
Step 2
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.
Step 3
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.