Nicola Lamb’s Miso Walnut Double-Thick Chocolate-Chip Cookies
If you love your cookies chunky and perfectly gooey in the middle, Nicola Lamb's recipe for double-thick miso chocolate-chip cookies is your new go to. Packed with chunks of nuts and plenty of chocolate, these are the ultimate treat.
From the book
SIFT: The Elements of Great Baking
Learn the fundamentals of accomplished baking with Nicola Lamb
From bread to pastry, cakes to cookies, discover 100 beautiful recipes organised according to the time taken to bake them
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Introduction
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! When I lived in the city, I would travel 70 blocks just to get one of these. Compared to other cookies, these have a relatively low butter and sugar content in relation to the other ingredients and an extremely high proportion of mix-ins, which you can change to suit your mood. Don’t reduce the quantity though – they play an important role structurally! The baking time is variable – it’s up to you how dangerously gooey you want them. The addition of miso walnuts, a technique shared with me by friend and mentor Ayako Watanbe, brings an extra complexity.
Ingredients
| For the miso walnuts: | |
|---|---|
| 50g | mirin rice wine |
| 40g | caster sugar |
| 50g | white miso |
| 100g | walnuts, toasted |
| For the cookies: | |
| 90g | butter, softened |
| 80g | soft light brown sugar |
| 80g | caster sugar |
| 50g | whole eggs (about 1) |
| 220g | plain flour |
| 3g | bicarbonate of soda (about ½ tsp) |
| 4g | flaky sea salt (about 1⅛ tsp), plus a sprinkle on top |
| 260g | dark chocolate, chopped |
Method
To make the miso walnuts, heat together the rice wine, caster sugar and white miso over a medium heat. When boiling, add the toasted walnuts and mix together, cooking for 2 minutes more over a low heat until thickened. Remove from the pan and leave to cool completely before using.
To make the cookies, cream the butter with the sugars until well combined but not aerated – it should look a little fluffy. Whisk in the egg, scraping down as needed to make sure it’s evenly combined. Sift the dry ingredients together, then fold through the emulsified butter/egg mixture. Add the walnuts and stir through to break them up a bit before mixing in the chocolate.
Form into loose 180g balls, keeping them looking and feeling airy!
At this stage you can chill the dough overnight if you like, or you can bake right away. I didn’t notice a super significant difference.
Preheat the oven to 190°C/170°C fan. Line a large, flat baking tray with baking paper.
Spread the balls of dough on the baking tray. Bake for 18 minutes (though you could do 16 minutes or up to 20 minutes to suit your taste!). Leave to cool completely on a cooling rack. Sprinkle a little extra salt on top if you like and then leave to cool. Ideally enjoy whilst still a little bit warm, but they are just as good completely cooled! The texture will change from gooey to more firm.
Note: You can, of course, make these into smaller portions! Just adjust the baking time accordingly – I suggest around 9–12 minutes for half portions.
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