Peanut butter miso chocolate-chip cookies
Units
Temperature
Servings
Ingredients
- 230 g plain flour rounded
- 4 g baking soda rounded
- 3 g baking powder rounded
- 115 g unsalted butter, softened but not greasy rounded
- 130 g smooth peanut butter, well stirred rounded
- 150 g light brown sugar rounded
- 50 g granulated sugar rounded
- 35 g white miso, choose a mild miso and check the label for gluten rounded
- 1 large egg, about 50 g without shell rounded
- 5 ml vanilla extract rounded
- 170 g dark chocolate, roughly chopped rounded
Method
Method
- Whisk the flour, baking soda and baking powder in a medium bowl.
- Beat the butter, peanut butter, brown sugar, granulated sugar and miso for 2 to 3 minutes, until lighter and creamy. Beat in the egg and vanilla until fully incorporated.
- Add the flour mixture and mix on low only until a few dry streaks remain. Fold in 140 g of the chocolate. Cover and chill for 60 minutes so the flour hydrates and the cookies spread predictably.
- Heat the oven to 180°C. Line a large sheet pan with baking parchment.
- Divide the dough into 16 portions of about 58 g. Roll into balls, space eight on the pan and press the remaining chocolate into the tops. Keep the second batch chilled while the first bakes.
- Bake one pan at a time for 11 to 14 minutes, rotating after 8 minutes. Remove when the edges are deep golden and set but the centres are still pale, puffed and soft rather than wet.
- Leave the cookies on the pan for 10 minutes, then move to a rack and cool for at least 5 minutes more. Bake the remaining dough on a cool pan.
Notes
- Allergens: peanuts, wheat, soy and egg; dark chocolate may contain milk or tree nuts. Some miso contains barley, so read the label rather than assuming it is gluten-free.
- This is intentionally an indulgent cookie. It is not presented as a breakfast cookie, protein food, lower-sugar recipe or wellness snack.
- Miso sodium varies widely. The formula adds no separate salt and is calibrated for 35 g mild white miso. A darker or much saltier miso will dominate the cookie.
- Store fully cooled cookies airtight at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, or freeze portioned dough for 1 month and bake from frozen with 2 to 4 extra minutes.
- For travel, cool completely and pack in a rigid container with parchment between layers. They need no ice pack for a day trip, but chocolate will soften in a hot car.
- Do not put hot dough portions on a pan that has just left the oven. A hot pan melts the fat early and produces flat cookies.