Miso White Chocolate Cookies
What do you do when you have a tub of miso that you bought for your ramen stock and udon noodles, that has been neglected for a few months because you were too lazy to monitor a 63 degree egg?
You use it in a cookie.
Miso caramel is the new salted caramel - or so I would like to think. After having a little sweetness drizzled on top of my icecream baogers in Sydney at the One Tea Lounge, I had been questioning if there had been other recipes incorporating umami packed flavours of miso with sugar, butter and vanilla.
The answer? Yes. More than you'd think. After a quick search I was left itching for not only a stand mixer as mentioned in this post, but an ice cream churner too so I could make ginger maple miso ice cream. Amazing, no? Special shout out to Adam Liaw for his love of umami (as was clearly demonstrated at the Good Food and Wine Show in Perth last year) and for inspiring me to dabble in a little umami sweetness. Also, check out Adam's adventures in his new serious Destination Flavour Scandinavia as there's some serious business going down food wise.
Back to the recipe - I cannot forget to mention that my whole kitchen smelt like the inside of a Tokyo bakery, of which a) stirred up nostalgic memories of when I first stepped into Vie de France in Akihabara and discovered the milk tea croissant (hands down a complete eye opener) and b) I could smell cookies and eat them too! No more Glasshouse Vanilla Caramel fragrances required.
As much as I like eating out, I like eating in too. More appropriately, making things from scratch so that I know exactly what is going in it and the way to make it. My only problem is not having enough mouths to feed at home with batches that suit four to five people. However, I have come to the realisation that my workmates are a hungry bunch and would make sure none of it goes to waste. Pre-warning, these are actually quite addictive and my boyfriend found it hard to stop at four cookies in a row.
Miso White Chocolate Cookies
3 cups of plain flour
1 cup of brown sugar
3/4 cup of caster sugar
2 teaspoons of baking powder
1 teaspoon of salt (and extra to sprinkle on top)
1/2 cup of unsalted butter
3 tablespoons of white sweet miso paste
2 large eggs
1 tablespoon vanilla extract
1 cup of white chocolate chips/melts
- Grease and line a baking tray
- Combine flour, baking powder and salt in a large bowl
- In a separate bowl, beat together the butter, sugars, miso paste and vanilla extract until smooth
- Crack in the eggs and beat until fully combined
- Gently stir in the flour, baking powder and salt mixture into the wet mix, adding portions of the chocolate chips as you go
- Refrigerate the dough for about half an hour to better the consistency (optional)
- Preheat the oven to 180 degrees celcius
- Roll the dough into balls about 2 - 3 inches apart and gently flatten with a spoon
- Bake for about 10 - 12 minutes or until light golden brown
Add your miso to taste, I used 3 tablespoons because I like miso and umami and I felt that there was a heck of a lot of sugar going into this, but I recommend you put a spoonful at a time, mix it and then taste.
When putting together your next batch into the oven, wait until the tray and the baking paper have cooled a little, otherwise the cookie may begin to melt before it gets into the heat.
You can purchase miso/dashi/soybean paste from any asian grocery store.