Gousto’s Miso and Caramel Chocolate Chip Cookies
I like to think of these miso caramel cookies as a grown-up take on salted caramel. In this recipe, I’ve infused chewy caramel choc-chip cookies with miso paste for a Gousto twist with some funky attitude.
This recipe was developed as part of our taste of Japan series, using the magical ingredient: Miso.
Miso is a fermented soya bean paste that’s been infusing Japanese cuisine with umami richness for centuries. You can add it to everything from savoury soups and marinades, to desserts!
Top tip! For extra gooey cookies, use chunks of hand-chopped chocolate rather than chocolate chips. Trust us, it’s a game-changer.
Plus, if you’re worried about cutting toffees on a chopping board, pop a damp tea towel under it to stop it sliding around your worktop.
Miso Tahini Chocolate Chip Cookies
Makes around 20
Total cook time: 1hr + 4hrs resting time
100g unsalted butter
40g light miso
200g light brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla bean paste
125g wholemeal rye flour
100g wholemeal plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
150g white cooking chocolate, roughly chopped
75g dairy toffees, roughly quartered
Sesame seeds to coat
Step 1: Using an electric whisk or stand mixer, cream the butter, miso, tahini and sugar together for 5 minutes until it’s light, fluffy and almost doubled in size.
Step 2: Add the egg, egg yolk and vanilla bean paste then beat until combined.
Step 3: In a separate bowl, use a whisk to mix the flours, baking powder and bicarbonate of soda together. Add these dry ingredients to your butter mixture and beat until everything comes together.
Step 4: Switching to a wooden spoon, fold in your chocolate and caramel pieces, then cover with cling film or beeswax wrap and chill in the fridge overnight (or for at least 4 hours).
Top tip! This allows the flavours to develop and the mixture to firm up so it holds its shape when baked.
Step 5: Preheat the oven to 180C/170C fan assisted/Gas Mark 4. Divide the dough into 20 even sized pieces, roll each into a bowl then roll in sesame seeds until roughly coated.
Step 6: Place your cookies on a lined baking tray, allowing plenty of space for them to spread (aim for about 6 per tray). Bake for 10-11 minutes until they’re golden around the edges but still soft and squidgy in the middle (they’ll firm up more as they cool).
Step 7: Allow to cool on the tray for 10 minutes. Then using a spatula, gently place them and let them cool for 15 minutes or until room temperature. Or, if you’re like us and just can’t wait, they’re also delicious when warm from the oven.
Top tip! Once you’ve rolled out your cookie dough and covered them in sesame, they’re totally freezable. Then you can bake one (or a couple!) whenever you fancy something sweet.
Taste of Japan opened our eyes (and tastebuds) to delicious new dinner options, like nose-tingling Wasabi Steak, delicious Glazed Aubergine With Sticky Rice and wagamama fan-favourite Yasai Yaki Udon. What’s your favourite Japanese dish? Let us know in the comments!
Inspired by The Boy Who Bakes http://www.theboywhobakes.co.uk/recipes/2019/3/7/tahini-and-rye-chocolate-chip-cookies-inspired-by-mokonuts-in-paris