Miso Chocolate Chip Cookies

I was told to try mindfulness. That I’d then get a better grasp of my emotions. I said I practice it when I cook. These are some cookies I made awhile back which I was quite proud of. When I cook, I can be in the zone… But it’s been quite difficult to bring myself to cook lately. Maybe I do need a proper mindfulness course.
miso chocolate chip cookies.jpg
I tried taking a bath. I always think I would like the idea of baths but I never end up enjoying them. They’re meant to be relaxing, I think to myself. But then as soon as I submerge my body into the bathtub I realize how much water I’m wasting and how I’m just stewing in my own filth. After five minutes, I’m bored. I don’t want to bring in my books – they risk getting wet. What do you do there? So I need a proper mindfulness course.

If there’s one wisdom I can offer, it’s add miso to everything. Awhile ago I made dark chocolate cookies with miso, but this version may even be better. Add it to your batch of brownies, or to your panna cotta.
miso chocolate cookies
120g buter, room temperature
55g caster sugar
1 tsp red miso paste
1 small pinch of salt
130g plain flour
40g semolina
80g dark chocolate, finely chopped

Using electric beaters, or a standing mixer, cream the butter together with the sugar until light and fluffy.

Add miso and salt, give it another mix.  Then add the two flours. When all is combined, mix in the dark chocolate.

Attempt to wrap it into a log with the help of cling film – it might be quite loose, just try your best, it’s ok, you can patch it together later. Make sure it’s covered well by the cling film, and leave it in the fridge to chill for at least 20 minutes.

Preheat oven to 150C. Line a baking tray with greaseproof paper.

Cut the log into disks, if they fall apart just patch it together with your hands, it’s fine.

Line them on the greaseproof paper, 2cm apart. Bake for 20 minues or until slightly brown around the edges.

Keeps well for 3, 4 days in an airtight container.

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