Sweet and salty chocolate chip cookies

Ingredients

• 100g unsalted butter, softened
• 110g dark brown sugar
• 110g caster sugar
• 35g white miso paste
• 1 large egg
• 220g plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 100g milk chocolate, roughly chopped
• 100g dark chocolate, roughly chopped

Directions

1. Put the butter and both sugars in a large bowl and beat for two to three minutes until creamy, scraping down the sides of the bowl often. Add the miso, beat briefly to combine, then mix in the egg.
2. Tip in the flour, baking powder and bicarb, and mix until just combined. Add the chopped chocolate and mix briefly.
3. Line a large baking tray and use an ice-cream scoop to portion the dough into 12 balls. Cover and chill in the fridge for at least three hours and ideally overnight to guarantee the best flavour.
4. Heat the oven to 170°C fan (190°C conventional). Bake the cookies in batches for 13-14 minutes, until the edges are set but the middles are still a little soft. If you want them to be perfectly round, use a large cookie cutter to shimmy around them while they’re still warm. Let the cookies cool completely before serving.