Bake these cookies when that familiar sweet/salty craving hits. This recipe is the perfect showcase for our Flourist Sifted Spelt Flour, but feel free to use any of our freshly milled flours here.
Miso White Chocolate Chunk Cookies
~ Adapted from A Cozy Kitchen
3 1/2 cups (483g) Flourist Sifted Spelt Flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1 cup (227g) butter (room temperature)
1/4 cup white miso paste
1 1/4 cups (248g) light brown sugar
1 cup (200g) granulated sugar
2 large eggs
12 oz white chocolate, chopped into chunks
Preheat oven to 350°F.
Cream butter, sugars, and miso together in a mixer until light and fluffy. Add eggs, one at a time, mixing well in between.
Combine dries in a separate bowl and whisk to combine. Add to the mixer and mix until almost combined before adding the white chocolate. Mix until combined.
Using a tablespoon-sized cookie scoop, scoop cookies onto a sheet tray. Press down slightly. Bake for 10-12 minutes until edges are golden.
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