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Miso, Rye & Hazelnut Dark Chocolate Cookies
Author: Claudia Brick
Ingredients
  • 220 g unsalted butter cubed
  • 200 g light brown sugar
  • 160 g caster sugar
  • 1/4 cup white miso paste
  • 1 teaspoon vanilla paste or extract
  • 2 large eggs
  • 200 g plain flour
  • 140 g rye flour
  • 1 tsp baking soda
  • 1/2 teaspoon baking powder
  • 250 g dark chocolate roughly chopped
  • 60 g hazelnuts toasted, skins removed and roughly chopped
  • Flaky sea salt for sprinkling
Instructions
  1. Melt the butter gently in a small pot and set aside.
  2. In a large mixing bowl, combine the melted butter, both sugars, vanilla essence and miso and beat until fully combined. Add the eggs, one at a time, and beat until smooth and silky.
  3. In a separate bowl, combine the flours, baking soda, baking powder and whisk briefly to mix.
  4. Add to the cookie dough and mix briefly until just combined but flour is still visible.
  5. Add the chocolate chunks and hazelnuts, and mix until just combined.
  6. Refrigerate for 1 hour before baking (you can refrigerate for up to a few days, but anytime longer than an hour will make the dough hard to roll, so leave it out on the bench top for 30min or so to soften before using).
  7. Preheat oven to 180°C and line a large baking tray with baking paper.
  8. Use a cookie scoop to roll out dough balls (about 3 tablespoons per cookie) and place on baking trays, leaving room to spread. Sprinkle over a pinch of flaky salt.
  9. Bake for 9-12 minutes. About 7 minutes in, open the oven door. Pick up the cookie sheet and ‘bang’ it onto the oven rack a couple of times, so the cookies deflate and spread a little more. Let the cookies continue cooking for a further 30 seconds to a minute then repeat the oven tray tapping process again. Repeat this 1 -2 more times, until the cookies are golden, becoming crisp around the edges and still a little gooey looking in the centre. Remove from the oven.
  10. Serve while warm or store in airtight containers once cool.