Unashamedly thick cookies inspired by the Levain Bakery in New York – thick and gooey in the middle (when warm) and crisp on the edge. A winner!
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This recipe is extracted from SIFT: The Elements of Great Baking by Nicola Lamb. It's a wonderful cookbook filled with some ridiculously clever recipes.
This recipe is extracted from SIFT: The Elements of Great Baking by Nicola Lamb. It's a wonderful cookbook filled with some ridiculously clever recipes.
Serves
6
FOR THE MISO WALNUTS:
Mirin
Caster Sugar
White Miso
Walnut
FOR THE COOKIES:
Butter
Soft Light Brown Sugar
Caster Sugar
Egg
Plain Flour
Bicarbonate of Soda
Flaky Sea Salt
Dark Chocolate
Want more recipes like this?
This recipe is extracted from SIFT: The Elements of Great Baking by Nicola Lamb. It's a wonderful cookbook filled with some ridiculously clever recipes.
This recipe is extracted from SIFT: The Elements of Great Baking by Nicola Lamb. It's a wonderful cookbook filled with some ridiculously clever recipes.
Serves
6
FOR THE MISO WALNUTS:
Mirin
Caster Sugar
White Miso
Walnut
FOR THE COOKIES:
Butter
Soft Light Brown Sugar
Caster Sugar
Egg
Plain Flour
Bicarbonate of Soda
Flaky Sea Salt
Dark Chocolate
Unlock Mob Premium
Want more recipes like this?
This recipe is extracted from SIFT: The Elements of Great Baking by Nicola Lamb. It's a wonderful cookbook filled with some ridiculously clever recipes.
This recipe is extracted from SIFT: The Elements of Great Baking by Nicola Lamb. It's a wonderful cookbook filled with some ridiculously clever recipes.
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Step 1.
To make the miso walnuts, heat together the mirin, caster sugar and white miso over a medium heat. When boiling, add the toasted walnuts and mix together, cooking for 2 mins more over a low heat until thickened. Remove from the pan and leave to cool completely before using.
Step 2.
To make the cookies, cream the butter with the sugars until well combined but not aerated – it should look a little fluffy.
Step 3.
Whisk in the egg, scraping down as needed to make sure it’s evenly combined. Sift the dry ingredients together, then fold through the emulsified butter/egg mixture.
Step 4.
Add the walnuts and stir through to break them up a bit before mixing in the chocolate. Form into loose 180g balls, keeping them looking and feeling airy!
Step 5.
At this stage you can chill the dough overnight if you like, or you can bake right away. I didn’t notice a super significant difference.
Step 6.
Preheat the oven to 170°C. Line a large, flat baking tray with baking paper.
Step 7.
Spread the balls of dough on the baking tray. Bake for 18 mins (though you could do 16 mins or up to 20 mins to suit your taste!).
Step 8.
Leave to cool completely on a cooling rack. Sprinkle a little extra salt on top if you like and then leave to cool. Ideally enjoy whilst still a little bit warm, but they are just as good completely cooled! The texture will change from gooey to more firm.
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