A delicately sweet and luxurious chocolate chip cookie, perfect for enjoying with an afternoon cup of tea.
- 1/2 Cup softened butter
- 1/4 Cup Meru Sweet White Miso
- 1 Cup coconut sugar
- 1 large egg
- 2 Tsp vanilla bean paste
- 2 Cups plain flour
- 3/4 Tsp baking soda
- 1/4 Tsp baking powder
- 1 Cup 70% dark chocolate bits
Preheat oven to 190 deg C (170 deg C fan-forced) and line a baking sheet with baking paper.
Cream the butter, sugar and miso until it is pale. Add the egg and vanilla and mix until combined.
In a seperate bowl, combine the flour, baking powder and baking soda. Add half of this dry mix to the wet ingredients and stir to combine. Once combined, add the second half of the dry mix and the chocolate bits. Stir to combine. Don't over mix the cookie dough at this point.
Using a tablespoon, spoon 1-2 Tbsp of cookie dough, shape into a ball and place on tray. Flatten with a fork until about 2 cm think. Continue, spacing the cookies about 2-3 cm apart.
Refrigerate cookies for 30 mins.
Once chilled, place straight into oven for 9-11 mins. The oven temperature and time is very important as these cookies will dry out very quickly.
Cookies should be lightly browned at the edges and almost look undercooked in their centres. Remove the tray from the oven and give it a firm whack on the bench to flatten the cookies. Allow to cool on the tray for five mins before transferring to a cooling rack.