Miso white chocolate cookies

Whenever I make these for friends and family, they never last for more than a day. My secret is to freeze a batch to have them ready and hiding for yourself (self priorities right?) they not only last longer but they get gooey inside and stay crispy outside!

Miso white chocolate cookies

(Makes 12-25)

Ingredients:

• 225g unsalted butter

• 350g white chocolate (chopped)

• 200g light brown soft sugar

• 100g demarara brown sugar (for that crunch)

• 2 medium eggs

• 360g self-raising flour (350 didn’t quite make it lol)

• 1 tsp cornflour

• 1/2 tsp salt

• 1 tsp bicarbonate of soda

• 2 tbsp white miso paste
  

  Method:

1. Before you get started, preheat your oven to 200℃.

2. Mix the butter and sugar until fully combined for approx five minutes until the mixture gets light and fluffy.

3. Mix one egg at a time into the mixture.

4. Add the flour, cornflour, salt, bicarbonate of soda and miso paste and mix until just combined – try not to over mix here.

5. Then roughly chop into small squares  the white chocolate and fold into mixture.

6. Spoon the mixture out onto a plate into however small/big you want the cookies to be! (LEAVE THEM AS BALLS DON’T PRESS DOWN - that would be silly!)

7. And FREEZE!

8. When your ready to bake and EAT (min. 2 hour of freezing), cook on a foil-lined baking tray for 8 minutes, then turn the tray around and bake for a further 4 minutes until the tops are light golden. If you prefer your cookies to be firmer and crispier then put your oven down to 150℃ and cook for another 4 minutes. Allow to cool and firm up on the baking tray for at least 20 minutes.

¡Qué Aproveché! :)