My obsession with sneaking miso into baked goods continues apace with these squidgy, nutty cookies. That signature savouriness that miso brings to proceedings works so well against the buttery pecans and sweet milk chocolate. This is definitely a dough that benefits from a long chill, so the flavours get time really to settle into each other, so don’t skip it – it will be worth the wait.
Miso pecan cookies
Prep 10 min
Chill 6 hr+
Cook 40 min
Makes 16
150g pecans
200g unsalted butter, softened
150g dark brown sugar
125g caster sugar
60g white miso
1 tsp vanilla bean paste
1 large egg
160g plain flour
160g wholemeal flour
1 tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
150g milk chocolate, roughly chopped
Heat the oven to 190C (170C fan)/375F/gas 5. Put the pecans on a tray and roast for 10-15 minutes, until toasted. Remove, leave to cool completely, then chop roughly.
Put the butter, both sugars, miso and vanilla in a bowl, cream together until fluffy, then beat in the egg. Tip in both flours, the baking powder, bicarb and salt, mix gently until just combined, then stir in the chopped pecans and chocolate.
Divide and shape the dough into 16 balls, arrange these on a lined baking tray, cover and chill in the fridge for at least six hours, and ideally overnight.
When you’re ready to bake, heat the oven to 190C (170C fan)/375F/gas 5. Bake the cookies, in batches if need be, for 12-15 minutes, until the edges are set and the middles still a bit soft. Leave to cool completely before serving.
