Miso chocolate chip cookies

1. 1

   Place the butter, both sugars and the miso paste in a large bowl and whisk until dissolved.

2. 2

   Add the flour and bicarbonate of soda and mix a little, then crack in the egg and continue mixing until everything comes together as a cookie dough texture.

3. 3

   Tumble in the dark and milk chocolate pieces and mix lightly to incorporate. Cover the bowl and place in the fridge. Chill overnight or for up to 3 days.

4. 4

   Preheat the oven to 195C/175C Fan/Gas 5½ and line baking trays with baking paper.

5. 5

   Using an ice-cream scoop, place balls of the cookie dough on the baking trays, leaving space between each cookie as they will spread during cooking.

6. 6

   Bake for 12 minutes, or until light golden brown. Tumble the remaining chocolate on top immediately to melt and go gooey. Sprinkle with sea salt and leave to cool.

7. 7

   Serve straight away or store in an airtight container for up to 5 days.

1 serving ≈ 105 g

Nutrition values are estimates. - means data is unavailable.