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Miso Walnut Double-Thick Chocolate Chip Cookies

4.6
1
Notes
1 hr cook
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!
Miso Walnut Double Thick Chocolate Chip Cookies
Sift Cookbook

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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 Soda
Flaky Sea Salt
Dark Chocolate

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    Notes
    (1)

    S
    Soshana F.
    15 days ago
    These are great! I broke the walnuts in pieces and toasted them beforehand, which made it easier. I also made my cookies smaller than the recipe suggested, adjusting the cooking time accordingly, because a dough ball the size of a tennis ball for each cookie felt scary. I'll use less chocolate next time as this was a bit much for my taste, but they were so good - highly recommend to those who like a salty-sweet unusual cookie flavour. Will definitely make them again.

    Nicola Lamb

    Nicola Lamb is a pastry chef, recipe developer and food writer. She trained in some of London and New York’s top bakeries, including Dominique Ansel, Ottolenghi, and Little Bread Pedlar, and is the author of ‘Kitchen Projects’, a top food and drink newsletter on Substack. Her debut book, SIFT: The Elements of Great Baking was an instant Sunday Times bestseller, in which she puts her years of baking experience and wisdom to the page in a stunning guide to becoming a better baker.

    Nicola Lamb
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