Miso Choc Chip Cookies

The ultimate vegan cookie recipe. These have a chewy caramelised centre, perfectly crisp edge, puddles of rich chocolate and the perfect balance of sweet and salty.

Done in 15 minutes

Mia Jacobs

Dish by Mia Jacobs

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Ingredients

If you like sweet and salty popcorn, this one is for you. The salty miso, caramelised sugar and rich chocolate slabs are a match made in heaven. We HIGHLY recommend leaving the cookie dough overnight for the perfect texture. Trust us. It's a game changer.

Method

Cream together the sugars, vegan butter, miso and tahini until light and fluffy. Add the vanilla and stir into the mix.

Sift in the flour and mix until a dough forms. Add the chocolate chips and fold them into the dough.

Scoop into balls (around 8-10) and place on a large baking tray lined with baking paper. Cover tightly cling film to ensure they don't dry out and place into the fridge for a minimum of 6 hours, we'd recommend 24 hours or overnight as it results in the best texture.

Preheat the oven to 200 degrees. Make sure there's plenty of space between the balls so they have room to spread. Place the cookies in the oven (in batches if necessary) for around 12 minutes, or until the edges are crispy and the centre is still soft.

Sprinkle some sea salt over the cookies and allow them to cool and firm up for 10-15 mins before diving in.

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Mia Jacobs

Mia Jacobs

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