Strawberry Miso White Chocolate Chip Cookies

This is one of my experiments combining the umami of the miso with a sweet element, this time with it being in strawberry jam. I was very happy with how they came out! They don’t make the cookies savoury, but rather add a new depth flavour to them. The cookies come out fluffy and almost cakey (if you don’t like this, then omit the baking soda).

Ingredients:

For the strawberry miso jam:

• ½ lb strawberries

• 1 tsp miso paste

• 1 tsp vanilla bean paste

• 2 tbsp white sugar

For the cookies:

• 1/2 cup salted butter

• 1/4 cup sugar

• 1/4 cup dark brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1 tsp salt

• 1 cup flour

• 1/2 tsp baking soda

• 1/2 cup good-quality white chocolate chips

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Method:

For the strawberry miso jam:

1. Wash and hull your strawberries. Cut them into quarters, then add them to a small saucer along with the miso paste, vanilla bean paste, and sugar.

2. Set to medium heat and allow to simmer for 15-25 minutes until it is thick and jammy. Use a fork to mash the strawberry into smaller pieces.

3. Take off of heat and allow to cool.

For the cookies:

1. Preheat the oven to 350 degrees Fahrenheit and line a baking tray with baking paper.

2. In a large bowl, add the butter and sugar and beat for 3 minutes until pale and fluffy.

3. Add the egg, beating for another minute until creamy.

4. Add the vanilla and salt and beat again.

5. Sift in the flour and baking soda and mix until smooth.

6. Add in the chocolate chips and 1 cup of the strawberry miso jam and stir it through. It’s up to you if you want the jam to be mixed fully or to have swirls of jam (in which case, fold the jam through, then stop so that the marble effect stays).

7. Place heaped tablespoonfuls on the lined baking tray, ensuring there is enough space between them, as they will spread a bit when baking.

8. Bake for 15 minutes. Allow to cool for a few minutes before lifting. Enjoy!