Miso chocolate chip cookies recipe
 These easy chocolate chip cookies are given a deliciously savoury umami twist with the addition of miso paste. 100g/3½oz salted butter, melted100g/3½oz light brown muscovado sugar 50g/1¾oz caster sugar25g/1oz miso paste 150g/5½oz plain flour ½ tsp bicarbonate of soda 1 large free-range egg 75g/2½oz dark chocolate, broken into small pieces, plus an extra 25g/1oz to serve75g/2½oz milk chocolate, broken into small pieces, plus an extra 25g/1oz to servesea salt 100g/3½oz salted butter, melted 100g/3½oz light brown muscovado sugar 50g/1¾oz caster sugar 25g/1oz miso paste 150g/5½oz plain flour ½ tsp bicarbonate of soda 1 large free-range egg 75g/2½oz dark chocolate, broken into small pieces, plus an extra 25g/1oz to serve 75g/2½oz milk chocolate, broken into small pieces, plus an extra 25g/1oz to serve sea salt Method Place the butter, both sugars and the miso paste in a large bowl and whisk until dissolved. Add the flour and bicarbonate of soda and mix a little, then crack in the egg and continue mixing until everything comes together as a cookie dough texture. Tumble in the dark and milk chocolate pieces and mix lightly to incorporate. Cover the bowl and place in the fridge. Chill overnight or for up to 3 days. Preheat the oven to 195C/175C Fan/Gas 5½ and line baking trays with baking paper. Using an ice-cream scoop, place balls of the cookie dough on the baking trays, leaving space between each cookie as they will spread during cooking. Bake for 12 minutes, or until light golden brown. Tumble the remaining chocolate on top immediately to melt and go gooey. Sprinkle with sea salt and leave to cool. Serve straight away or store in an airtight container for up to 5 days. Place the butter, both sugars and the miso paste in a large bowl and whisk until dissolved. Place the butter, both sugars and the miso paste in a large bowl and whisk until dissolved. Add the flour and bicarbonate of soda and mix a little, then crack in the egg and continue mixing until everything comes together as a cookie dough texture. Add the flour and bicarbonate of soda and mix a little, then crack in the egg and continue mixing until everything comes together as a cookie dough texture. Tumble in the dark and milk chocolate pieces and mix lightly to incorporate. Cover the bowl and place in the fridge. Chill overnight or for up to 3 days. Tumble in the dark and milk chocolate pieces and mix lightly to incorporate. Cover the bowl and place in the fridge. Chill overnight or for up to 3 days. Preheat the oven to 195C/175C Fan/Gas 5½ and line baking trays with baking paper. Preheat the oven to 195C/175C Fan/Gas 5½ and line baking trays with baking paper. Using an ice-cream scoop, place balls of the cookie dough on the baking trays, leaving space between each cookie as they will spread during cooking. Using an ice-cream scoop, place balls of the cookie dough on the baking trays, leaving space between each cookie as they will spread during cooking. Bake for 12 minutes, or until light golden brown. Tumble the remaining chocolate on top immediately to melt and go gooey. Sprinkle with sea salt and leave to cool. Bake for 12 minutes, or until light golden brown. Tumble the remaining chocolate on top immediately to melt and go gooey. Sprinkle with sea salt and leave to cool. Serve straight away or store in an airtight container for up to 5 days. Serve straight away or store in an airtight container for up to 5 days.