I’ve been meaning to make these miso hazelnut white choc cookies for a while now. Originally inspired by Island PokĆ©’s incredible cookies, the flavours of this cookie are perfectly balanced. The white chocolate gives a sweetness to the cookies which balances out the savoury notes of the miso. The hazelnuts also have a wonderful creaminess that complements the other flavours. All in all, these cookies are the real deal.
Tips for the best miso hazelnut white choc cookies:
There are a few essential rules when it comes to baking cookies that will make yours taste out of this world! Here’s what I stick by:
- Cream your butter and sugars properly. You’re not just combining ingredients when you cream the butter and sugars together, you’re aerating them. This’ll help your cookies puff up as soon as they hit the oven. I personally like to whip my butter and sugars for 3-5 minutes to ensure my cookies don’t end up dense and flat!
- Sugars make a difference. Brown sugar has a double dose of moisture from sugar and molasses in comparison with white sugar. That’s why it’s great to use in cookies since it makes them chewy. A mixture of the two is the perfect marriage: white sugar aerates the dough, and brown sugar gives these cookies all the flavour.
- Don’t overwork your dough. To get perfect cookies, it’s important not to overwork your dough. Overworking it results in tough cookie. Usually not what anyone wants!
- Choose luxury chocolate. Menier’s Swiss White Cooking Chocolate or Valrhona’s Ivoire White Baking Chips are perfect for giving these that luxurious flavour.
- Remove from the oven when the edges start to turn golden. While you don’t want the centre of your cookie to be under-baked or raw, there should be a little give in them when removing from the oven. That’s because your cookies will continue to bake on the hot tray even after coming out of the oven. By using this technique, you end up with cookies that have a crisp exterior and chewy interior.
Ingredients and alternatives:
These miso hazelnut white choc cookies are a dream but, as always, I’m giving you a breakdown of ingredient alternatives in case you can’t get your hands on those essentials!
- Flour: while this recipe uses plain flour, rye or spelt flour would also work really nicely to complement the flavours of these incredible cookies!
- Butter: as always, use unsalted butter in these to ensure you have full control over the salt content. I’m a huge fan of Kerrygold butters which are rich in beta-carotene giving it a beautiful yellow hue. Don’t use margarine or spreadable butters as these are a combination of vegetable and milk fats and won’t result in a rich cookie.
- Eggs: this recipe calls for two large eggs. Use 2 medium eggs instead if that’s all you have.
- Sweet miso paste: this can be found in supermarkets like Waitrose, or can be ordered online at Amazon or Sous Chef.
- Sesame seeds: you can use white or black sesame seeds, or a mixture of both. These cookies are also insanely good without any sesame seeds at all!
- Sugars: caster or golden caster sugar are suitable alternatives for the granulated sugar in this recipe, and light muscavado can be swapped in for the light brown sugar.
- Vanilla: I personally love using vanilla bean paste in my recipes, but vanilla extract or essence are also fine to use.
Why are these miso hazelnut white choc cookies so good?
There are only a few key pieces of equipment you’re going to need before embarking on this recipe. Here’s what they are:
- They’re easy to make. The prep can be done in less than 30 minutes, and baking time is around ~10 minutes making these a super quick sweet to satisfy the craving.
- The texture is perfect. A crisp golden exterior with a middle that has a little give. These aren’t super gooey and soft. Instead they hold their shape well, with a good chew in the centre.
- Flavour. In my opinion, nothing beats this combo. The sweetness of the chocolate paired with the savoury taste of the miso in the dough is perfection.
Miso Hazelnut White Choc Cookies
These miso hazelnut white choc cookies are the perfect marriage of savoury and sweet. Made with sweet miso paste, they're the perfect treat!
Ingredients
- 170 g unsalted butter I like Kerrygold
- 150 g granulated sugar
- 150 g light brown sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 2 tbsp sweet rice miso paste Available from Sous Chef
- 355 g plain flour
- 1 tsp bicarbonate of soda
- 100 g whole blanched hazelnuts roughly chopped
- 125 g white chocolate I like Menier or Valrhona
- Sesame seeds to roll your cookies in
Instructions
- Preheat your oven to 180C / 350F and adjust your oven rack to the middle shelf.
- Line three baking trays with parchment paper and set aside.
- Using a stand mixer, or in a large bowl with an electric whisk, beat the butter for 1 minute until pale, soft and creamy. Add in the granulated and brown sugars, then beat on a medium speed for 3-5 minutes until light and fluffy.
- Scrape down the sides of your bowl using a rubber spatula then add the eggs, vanilla bean paste and sweet miso paste. Beat again until well mixed.
- Sift in the flour, bicarbonate of soda and salt and beat on a low speed until just combined.
- Chop your chocolate and your hazelnuts, then add them to the dough, mixing with a spatula so everything is well incorporated. Pour the sesame seeds into a bowl.
- Using a size 20 cookie scoop (or measuring out 50g balls of dough), scoop your dough into balls then roll immediately in the sesame seeds.
- Place a few cookies on the prepared baking trays, at least 1 inch apart to allow them to spread and bake for 10 minutes until a little puffed up in the centre.
- Remove the tray from the oven and give the tray a slight knock on top of the oven to flatten them out a bit. Return the cookies to the oven, rotating them 180 degrees and bake for a further 5 minutes until they're just turning a beautiful golden brown.
- Remove the tray from the oven and give them one final knock on top of the oven before leaving them to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 5 days.
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