Benjamin Ebuehi's Sweet and Salty Chocolate Chip Cookies Recipe
In the world of baking, chocolate chip cookies often spark lively debates over what constitutes the ideal treat. Discussions range from the desired thickness and chewiness to the optimal amount of chocolate chunks. However, for Benjamin Ebuehi, a key element that elevates any cookie is the inclusion of salt. Without it, he believes the flavours can feel unbalanced and somewhat lacklustre.
The Secret Ingredient: Miso
Ebuehi introduces a clever twist by incorporating white miso paste into his recipe. This addition is not intended to overpower the cookie with a miso flavour but rather to introduce a subtle savoury and umami note. The result is a more complex taste profile that prevents the cookies from becoming overly sweet, adding a mouthwatering depth that sets them apart from traditional versions.
Recipe Details
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Chilling Time: At least 3 hours, ideally overnight
Yield: 12 cookies
Ingredients
- 100g unsalted butter, softened
- 110g dark brown sugar
- 110g caster sugar
- 35g white miso paste
- 1 large egg
- 220g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 100g milk chocolate, roughly chopped
- 100g dark chocolate, roughly chopped
Method
- In a large bowl, combine the softened butter with both the dark brown and caster sugars. Beat this mixture for two to three minutes until it achieves a creamy consistency, ensuring to scrape down the sides of the bowl periodically.
- Add the white miso paste to the bowl and beat briefly to incorporate it fully. Then, mix in the large egg until the mixture is smooth and well combined.
- Tip in the plain flour, baking powder, and bicarbonate of soda. Mix these dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in the roughly chopped milk and dark chocolate pieces, mixing briefly to distribute them evenly throughout the dough.
- Line a large baking tray and use an ice-cream scoop to portion the dough into 12 equal-sized balls. Cover the tray and place it in the refrigerator to chill for a minimum of three hours. For optimal flavour development, chilling overnight is recommended.
- Preheat the oven to 190C (170C for fan-assisted ovens), 375F, or gas mark 5. Bake the cookies in batches for 13 to 14 minutes, until the edges are set but the centres remain slightly soft.
- If perfectly round cookies are desired, use a large cookie cutter to gently shape them while they are still warm from the oven. Allow the cookies to cool completely on a wire rack before serving.
This recipe offers a delightful balance of sweet and savoury notes, making it a standout choice for those seeking to experiment with classic baked goods. The inclusion of miso not only enhances the flavour but also adds a unique twist that is sure to impress.
