The Cookie You Didn’t Know You Needed: Sesame, White Chocolate & Miso

^{Published on January 22th, 2025}

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Intermediate

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If you’ve ever added a pinch of salt to your caramel or a sprinkle of flakes onto your brownies, you already know the magic of a sweet-and-salty pairing. But today, we’re taking it a step further into the world of umami.

Welcome to the Sesame & Miso Cookie.

At lemonsalt, we’re obsessed with flavours that pack a punch. This recipe isn't just a cookie; it’s a masterclass in balance. We’ve combined the nutty depth of tahini, the salty-savory richness of white miso, and the creamy sweetness of white chocolate. The result? A chewy, golden cookie with a satisfying crunch from a toasted sesame seed crust.

Why Miso in Bakes?

Miso paste is fermented soybean paste, and while it’s a staple in savory soups, it is a "secret weapon" in baking. It provides a deep, salted-caramel-like depth that cuts through the sugar and makes the white chocolate pop.

Ingredients

225g Unsalted Butter, softened
200g Light Muscovado Sugar (for that deep toffee flavour)
100g Caster Sugar
2 tbsp Tahini
2 tbsp White Miso Paste
1 Medium Egg + 1 Egg White
325g Plain Flour
1 tsp Bicarbonate of Soda
½ tsp Fine Sea Salt
¼ tsp Ground Cinnamon
200g White Chocolate, roughly chopped
75g Sesame Seeds (for coating)
Sea Salt Flakes, for sprinkling

Instructions

In a large bowl, beat the butter and both sugars for 2-3 minutes until light and fluffy.
Mix in the tahini, miso, whole egg, and egg white. Beat until smooth and combined.
Sift in the flour, bicarbonate of soda, salt, and cinnamon. Mix until just combined—don't overwork it! Fold in those chunks of white chocolate.
This is crucial. Cover and chill the dough for at least 2 hours (or overnight if you can wait). Chilling prevents the cookies from spreading too thin and deepens the flavour.
Preheat your oven to 180ºC (Gas Mark 4). Scoop the dough into balls (aim for about 55-60g each). Roll each ball in the sesame seeds until completely coated.
Place them on lined baking sheets with plenty of space. Flatten slightly with your fingers and add a tiny pinch of sea salt flakes. Bake for 16-18 minutes until the edges are golden.
Once out of the oven, sharply tap the tray on the counter to deflate them slightly—this creates those beautiful ripples.

Pro-Tips

The "Glass Trick": To get perfectly round, neat edges, place an upturned glass or ramekin over a warm cookie and move it in a circular motion. It smooths the edges into a perfect circle!

Don't overbake: They should still look a little soft in the center when they come out; they’ll firm up as they cool on the rack.