Chloe’s Signature Cookies

This is the Chloe’s Signature Cookie. This is me in cookie form. It has all of my favourite ingredients and the most wonderful flavour combination.

Chloe’s Signature Cookie is a brown butter, miso and tahini chocolate chip cookie with pecan and dark chocolate folded through, topped with toasted sesame seeds and flakey sea salt.

I make this for everyone I know and I promise you, it will be the best flavour bomb of a cookie you will ever experience. The texture is chewy, gooey in the centre and crispy around the edges.

Yield: 9 Cookies

INGREDIENTS:

COOKIE DOUGH-

• 130g Unsalted Butter
• 150g Dark Chocolate (bar)
• 100g Pecan
• 150g Dark Brown Sugar
• 50g Granulated Sugar
• 35g Tahini Paste
• 20g Miso Paste
• 1 Large Egg, room temp
• 1tsp Vanilla Extract
• 200g Plain/AP Flour
• 1/2tsp Baking Soda
• 1/2tsp Salt

TOPPING:

• 18 Large chunks of Dark Chocolate (picked out from the 150g above)
• Toasted Sesame Seeds
• Flakey Sea Salt

STEPS:

1. Make Brown Butter: Add the butter into a saucepan and melt it over the stove. Once melted, begin to stir and let the mixture bubble. Keep cooking it until the mixture becomes foamy, you start to smell the brown butter fragrance, and you see that the milk solids have turned golden brown. Pour it into a large mixing bowl and leave it to cool
2. Prep The Mix-ins: While the brown butter is cooling, chop up the dark chocolate and pecans into more manageable chunks. Choose 18 larger chunks of chocolate and set them aside to use as toppings
3. Once the brown butter is at room temp, add brown sugar and granulated sugar. Whisk for 5min or until the mixture is well combined and turned paler in colour
4. Add tahini, miso, egg, and vanilla. Whisk until combined
5. Add flour, baking soda, and salt, then fold everything together until just combined using a spatula
6. Add the chopped chocolates and pecans. Fold it into the dough
7. Using a 6inch ice cream scooper, scoop 9 balls of cookie dough (its around 78g per ball) onto a tray lined with parchment
8. Press 2 large chunks of chocolate onto each ball of cookie dough (these are the chunks we picked out from step 2)
9. Sprinkle over a generous amount of toasted sesame seeds
10. Place them into the freezer or fridge overnight
11. Preheat the oven to 170°C and bake for 10-14min. You’re looking for the edges to be crispy and baked, but the centre should be slightly gooey
12. When they come out of the oven, immediately hit it with some flakey salt
13. Let it cool on a cooling rack so it can firm up and enjoy!

TIPS:

FREEZER or FRIDGE?

• For the cookie dough, regardless of whether you choose the fridge or freezer, it is so important to leave the cookie dough to rest. The flour will get a chance to absorb all the yummy flavours and your cookie will be 10x better. But is the fridge or freezer better?
• Honestly, the results for both cookies are quite similar but there are some advantages of each method.
• FRIDGE: You could shape the cookies right before baking so you could just shove the whole bowl into the fridge, you may not have that much space in the freezer, and if you want to add more toppings right before baking you could!
• FREEZER: The cookies come out a little taller and super gooey in the centre, you can bake the amount you’re gonna eat and leave the rest in the freezer for a later date, they last forever in the freezer so you could make 3times this recipe and have cookies that last you months.