Miso & Brown Butter Choc Chip Cookies

healthy

19 June

180g unsalted butter

1 tbsp Kura Shiro Miso Paste

200g plain flour

1 tsp baking powder

¾ tsp baking soda

150g Chef’s Choice Coconut Sugar

50g castor sugar

1 large egg

Seeds from 1 Lovin Body Organic Vanilla Bean

170g Chef’s Choice Organic Couverture Dark Chocolate Drops

Preheat oven to 180°C and line a baking tray.

Melt the butter in a saucepan and cook until it turns golden and nutty. Transfer to a bowl and whisk in the Kura Shiro Miso. Let cool for 5 minutes.

Stir in the coconut sugar, castor sugar, egg, and vanilla until smooth.

In a separate bowl, whisk the flour, baking powder, and baking soda. Fold into the butter mixture until just combined.

Add the Chef’s Choice Dark Chocolate Drops and mix through.

Scoop tablespoon-sized balls onto a tray and bake for 10–12 minutes, until golden at the edges.

Sprinkle with sea salt before they cool down.

Cool slightly and enjoy warm.

This recipe was developed by Content Bites

Content Bites

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