A bit of salty and a bit of sweet! These soft and chewy chocolate chip cookies have a nice depth of flavour from an unexpected ingredient.
Yield: 3 dozen
170g (3/4 cup) butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
320g (2 metric cups or 2 1/4 imperial cups) white all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
2 tsp miso (any kind, I used red)
1 c. chocolate chips (milk or dark, whatever your preference)
- Preheat oven to 180 degrees C (350F) .
- Cream together butter, miso and sugars until fluffy and light in color.
- Mix in the egg and vanilla.
- Mix in flour, cornstarch and baking soda. Stir in chocolate chips.
- Make tablespoon sized balls of dough and place them on a cookie sheet, leaving some room for them to spread. Bake for 8-10 minutes. They won’t brown very much, but that’s fine, they should just be golden around the edges.
- Leave the cookies on the cookie sheet to cool for 5 minutes, and then remove and let them cool further on a wire rack.
Adapted from a recipe on this blog: https://www.kelseysappleaday.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html