Chocolate Baking Dessert

Miso dark chocolate flourless cookies

Name: Dark chocolate and miso cookies recipe
Yield: 8
Ingredients: 175g icing sugar; 35g cocoa powder; 50g egg whites (from approx. 2 eggs); 2 tsp white miso paste; 150g dark chocolate chips

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by Emelia Jackson

CHEF

Jan 30, 2025

"It took a lot of trial and error to get this recipe just right, but I felt it would be remiss to not include a gluten- and dairy-free cookie recipe. Some brands of miso contain gluten, so if you need to keep these strictly gluten free and can’t fifind a gluten-free miso paste, simply omit it. You can add a good whack of salt to bring some savoury balance." - Emelia Jackson

This is an edited extract from Some of My Best Friends Are Cookies by Emelia Jackson, published by Murdoch Books, AUD$39.99, available October 29, 2004.

175g icing sugar
1/3 cup (35g) dark cocoa powder
50g egg whites (from approx. 2 eggs)
2 tsp white miso paste
150g dark chocolate chips

Method

1.

Preheat oven to 170°C/150°C fan-forced. Line two baking trays with baking paper or silicone baking mats.
2.

Combine the icing sugar and cocoa in a large bowl and whisk together to break down any lumps. In a separate bowl, whisk the egg whites and miso paste together. (This helps break down the miso, making it easier to incorporate.) Add the miso mixture to the icing sugar and cocoa and mix into a thick, chocolate-brown batter. Fold in the chocolate chips.
3.

Using a small cookie scoop or a tablespoon, scoop heaped 1 tbs measures of batter onto the baking trays, leaving room for spreading. Sprinkle the balls with 1 tsp salt flakes.
4.

Bake cookies for 14-15 minutes, until the tops are cracked and glossy (like a brownie). Allow them to cool completely on the trays – you may rip off the bottoms if you try to move them too soon. These guys are chewy and dense, almost erring on the side of a confectionery, and are best eaten on the day they’re made.