{"id":12990,"date":"2019-10-03T12:00:46","date_gmt":"2019-10-03T11:00:46","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=12990"},"modified":"2020-06-04T12:59:54","modified_gmt":"2020-06-04T11:59:54","slug":"miso-caramel-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/miso-caramel-chocolate-chip-cookies","title":{"rendered":"Gousto’s Miso and Caramel Chocolate Chip Cookies"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]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.<\/p>\n

This recipe was developed as part of our taste of Japan series, using the magical ingredient: Miso.<\/p>\n

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!<\/p>\n

Top tip!<\/strong> For extra gooey cookies, use chunks of hand-chopped chocolate rather than chocolate chips. Trust us, it\u2019s a game-changer.<\/p>\n

Plus, if you\u2019re worried about cutting toffees on a chopping board, pop a damp tea towel under it to stop it sliding around your worktop.<\/p>\n

\"\"<\/p>\n

Miso Tahini Chocolate Chip Cookies<\/h2>\n

Makes around 20<\/p>\n

Total cook time: 1hr + 4hrs resting time<\/p>\n

Ingredients<\/p>\n

100g unsalted butter<\/p>\n

35g tahini<\/p>\n

40g light miso<\/p>\n

200g light brown sugar<\/p>\n

1 large egg<\/p>\n

1 large egg yolk<\/p>\n

1 tsp vanilla bean paste<\/p>\n

125g wholemeal rye flour<\/p>\n

100g wholemeal plain flour<\/p>\n

1 tsp baking powder<\/p>\n

\u00bd tsp bicarbonate of soda<\/p>\n

150g white cooking chocolate, roughly chopped<\/p>\n

75g dairy toffees, roughly quartered<\/p>\n

Sesame seeds to coat<\/p>\n

Method<\/h2>\n

Step 1: Using an electric whisk or stand mixer, cream the butter, miso, tahini and sugar together for 5 minutes until it\u2019s light, fluffy and almost doubled in size.<\/p>\n

Step 2: Add the egg, egg yolk and vanilla bean paste then beat until combined.<\/p>\n

Step 3: In a separate bowl, use a whisk to mix the flours, baking powder and bicarbonate of soda together.\u00a0 Add these dry ingredients to your butter mixture and beat until everything comes together.<\/p>\n

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).<\/p>\n

Top tip!<\/strong> This allows the flavours to develop and the mixture to firm up so it holds its shape when baked.<\/p>\n

Step 5: Preheat the oven to 180C\/170C fan assisted\/Gas Mark 4.\u00a0 Divide the dough into 20 even sized pieces, roll each into a bowl then roll in sesame seeds until roughly coated.<\/p>\n

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\u2019re golden around the edges but still soft and squidgy in the middle (they\u2019ll firm up more as they cool).<\/p>\n

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\u2019re like us and just can\u2019t wait, they\u2019re also delicious when warm from the oven.<\/p>\n

Top tip!<\/strong> Once you\u2019ve rolled out your cookie dough and covered them in sesame, they\u2019re totally freezable. Then you can bake one (or a couple!) whenever you fancy something sweet.<\/p>\n

Taste of Japan<\/em> opened our eyes (and tastebuds) to delicious new dinner options, like nose-tingling Wasabi Steak<\/a>, delicious Glazed Aubergine With Sticky Rice<\/a> and wagamama fan-favourite Yasai Yaki Udon<\/a>. What\u2019s your favourite Japanese dish? Let us know in the comments!<\/p>\n

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<\/a><\/em>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]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 … <\/p>\n

Continue reading “Gousto’s Miso and Caramel Chocolate Chip Cookies”<\/span><\/a><\/p>\n","protected":false},"author":36,"featured_media":12992,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[775],"tags":[515,778,782],"class_list":["post-12990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taste-of-japan","tag-baking","tag-japan","tag-miso-cookies"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2019\/10\/miso-cookies-.jpg","author_info":{"display_name":"Jenny","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/jenny"},"yoast_head":"\nGousto's Miso and Caramel Chocolate Chip Cookies | Gousto Blog<\/title>\n<meta name=\"description\" content=\"We\u2019ve infused chewy caramel choc-chip cookies with umami-rich miso paste for a Gousto twist that gives 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