THE Cookie Recipe


I have searched high and low for a faultless cookie recipe and finally, here it is!

Milk chocolate with miso:


  • 225g Salted Butter
  • 200g Light Brown Sugar
  • 100g Caster Sugar
  • 2 Eggs
  • 360g Self Raising Flour
  • 1tsp Bicarbonate of soda
  • Half a tsp salt
  • 350g Milk Chocolate
  • 1tsp Miso Paste

Makes: Approximately 20 cookies

Equipment: Tray and baking parchment, bowl, mixer, spoon, weighing scales, ice cream scoop/ tablespoon

Oven: 200c fan or 220c no fan

Timings: 30 minutes preparation, 30 minutes freezing, 8-10 minutes baking time.


  1. Cream together the butter and sugars.
  2. Add the eggs one at a time and mix.
  3. Gently fold in the flour, salt, bicarbonate of soda and salt, careful not to over mix!
  4. Chop chocolate bar into small chunks.
  5. Fold the chocolate and miso into the mixture.
  6. Using an ice cream scoop or tablespoon spoon out the mixture and roll with your hands into balls.
  7. Pop into the freezer for 30 minutes. Put the oven on after 20 minutes at 200c with fan or 220c without fan.
  8. Place cookies onto a tray with baking parchment for 5 minutes, then turn for a further 3 if you like them gooey or 5 minutes if you like them crunchie.
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