Miso & White Chocolate Cookies

revisiting an old favourite

Hello friends,

I’m writing to you from my airbnb in the leafy Roma Norte neighbourhood of Mexico City. I decided to spend January out here for a sun filled start to the year and it’s been a delicious couple of weeks so far. My daily step count has gone through the roof, I've lost count of how many tacos al pastor I’ve eaten, my daily Spanish lessons each morning have been such a good challenge for my brain and I remain in awe at just how vast this city is (21 million people?!)

I’ll do a big Mexico City round up newsletter at the end of the month including everywhere I stayed and all the food I loved and would recommend.

This week, although far from home, I’m still bringing you a recipe and will be diving into the archives. As much as we all like new and shiny things, it’s always a good reminder to go back and revisit things that already exist so I’m sharing a cookie recipe from my second book, A Good Day to Bake. These miso & white chocolate cookies are a favourite of mine and turned out to be quite a popular recipe in the book. When you’re in the developing and testing phase of writing a cookbook, you never really know which recipes people are going to be most drawn too or make most often - any predictions I make are almost always incorrect. These cookies have proven to be well loved so I wanted to bring them here for even more of you to enjoy.

They’ve got such a good sweet and salty balance; miso is the powerhouse here bringing a deeply savoury vibe that works really well against the buttery, caramel notes from the brown sugar and the creamy white chocolate. They’ve got a bit of weight to them, with slightly crisp edges and a soft, chewy interior. Serve them warm with ice cream for something more dessert leaning or just use them to stock up the biscuit tin and have them as your afternoon pick me up.

If you’ve not had the joy of making these before, then here’s your nudge.

Enjoy!

Benjamina x

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WHITE CHOCOLATE & MISO COOKIES

RECIPE

makes 10 large cookies or 14-16 regular sized

120g unsalted butter
150g light brown sugar
75g caster sugar
50g white miso
1 tsp vanilla bean paste
1 large egg
290g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine sea salt
320g roughly chopped white chocolate

METHOD

1. In a large bowl and using an electric whisk or stand mixer, cream together the butter, sugars, miso and vanilla on medium-high speed for about 4-5 minutes until really pale and creamy, scraping down the sides of the bowl halfway.

2. Add the egg and beat to combine.

3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Add this to the butter mixture and mix on low speed until just combined. Stir in the chopped white chocolate.

4. Line two baking sheets with baking paper. Use an ice cream scoop or spoon to to form large cookies or about 14-16 smaller ones. You don’t need to roll them into a smooth ball; I quite like them with a bit of a craggy top. Place them on the baking tray, cover with cling film and chill in the fridge for at least 2 hours or ideally overnight until firm.

5. Preheat the oven to 180c/160c fan. Bake the cookies in batches for 14-18 minutes until the edges are set and the cookies looks puffy.

6. Remove from the oven and let them cool before eating.