Makes ± 36
1 tsp bicarbonate of soda
150g Staffords White Choc Disks, roughly chopped
225g butter, room temperature
150g light brown sugar
150g white sugar
70g white miso paste
2 large free-range eggs, room temperature
2 tsp Staffords Bourbon Vanilla Extract with Seeds
1 tsp sea salt flakes
Preheat oven to 180˚C.
Line two baking trays with baking paper.
Whisk together flour and bicarbonate of soda in a small bowl.
Add the white chocolate chunks and toss them in the flour mixture.
In a stand mixer fitted with a paddle attachment, beat the butter and both sugars until light, fluffy and creamy. Add the miso paste and beat until completely incorporated.
Scrape down sides when necessary.
Add eggs one at a time, beating in between each addition. Beat in the vanilla.
Tip in the dry ingredients and turn the mixer to very low.
Beat until the flour is just combined and disappears.
Wrap dough in cling film and place in the fridge for 1 hour.
Using a small ice cream scoop or measuring out ± 2 Tbsp of mixture, portion dough into even balls.
Place on lined baking trays well spaced apart.
(the cookies will spread, so bake in batches if necessary)
Press down gently on each mound of cookie dough.
Sprinkle each cookie with a little flaky sea salt.
Bake, rotating halfway, for 12–15 minutes.
Transfer cookies to a wire rack and let cool until firm and chewy. Enjoy!
This cookie dough freezes really well. Place balls on cookie dough on a baking tray and freeze. When hard, place in a zip lock bag and seal them. Perfect for cookie emergencies!