• 235g ap flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 15g white miso (if you don’t have any miso sub with 3/4tsp salt)
  • 150g unsalted butter
  • 10g milk powder
  • 170g light brown sugar
  • 70g white sugar
  • 1 large egg, cold from the fridge
  • 2tsp vanilla extract
  • 210g 70% dark choc, chopped into chunks

Copied directly from Not Your Classic Choc Chip Cookie


In a small pot, melt your butter on low heat.

Once the butter has melted, add the milk powder and stir to mix it in with the melted butter.

Continue to heat until the butter starts to brown all the while stirring and scraping the sides and bottom of the pot to ensure the milk solids doesn’t stick to it and burn.

Once it takes on a deep bronze colour, turn off the heat and add the cold miso. This will cool the butter and stop the cooking process.

Stir until the miso dissolves into the butter, be careful, the butter will start to froth up but it will subside after awhile.

Set the butter aside whilst you prepare the rest of the ingredients.

In a bowl, mix flour, baking soda and baking powder and set aside.

In a bigger bowl, add light brown and white sugar and mix to combine, add the brown butter mixture to the sugar and mix until combine. It might look oily and separated but that’s okay.

Add the cold egg and vanilla to the sugar mixture and mix until well combine. The batter should start to come together into a cohesive batter that doesn’t look oily but smooth instead.

Add the flour and fold until 80% incorporated.

Add chocolate chunks and fold until everything is well dispersed. Do not over mix. Once there are no longer any steaks of flour and the chocolate is incorporated, you can stop.

Portion into 3tbsp (1 5/8 oz) scoops/balls, you should get 15 portions.

Place onto a tray and transfer to the fridge to rest for 30 mins.

Preheat your oven to 180C.

Place cookie dough balls with at least 2″ between the cookies dough and sprinkle with flaked salt. (Be sure your chocolate isn’t on the edges as chocolate is fluid when it bakes and will flow out of the edges if there is no cookie holding it together)

Bake for a total of 10 mins.

At the 8 min mark, take it out of the oven and give it a few taps on the counter (I place a towel on the counter to ensure I don’t damage it). You are looking to create those crinkle edges and cracks.

Rotate the pan and place it back in the oven to bake for the remaining 2 mins.

When ready, take it out of the oven and give it a few more taps on the counter. This will give you a fudgy cookie.

Cool on baking tray for 5 mins before transferring to a wire rack to let cool fully.