Hi Everyone, To those wondering about substitutions to the miso paste. You can replace it with 3/4tsp salt. There is a note on that in the blog post. 🙂 Hope this helps everyone.
Can we take a minute and admire this beautifully made video! The contrast between ‘real sound’ cooking and that sweet tune.. again thank u for this video, and your creation is art and videos are simply magical!
There are a lot of UA-camrs that just pump out content and their recipes suffer a bit because of it. Just found your channel, but really appreciating the quality of every single recipe. Subscribed!
Just made these with around 25% less sugar, also didn't have white miso so I just used red miso. The miso added a hint of umami and they tasted amazing!! The texture was spot on - crispy outside and chewy on the inside. All around lovely!!
Hi Sara Just wanted to say that I've tried making these. Followed the recipe to a T, except the fact that I did not include the miso. I'm Muslim and it is next to impossible to find Halal miso here in Singapore. So substitute that with half a teaspoon of sea salt. These were by far one of the tastiest cookies I have had & dare say my go-to from here on out. And guys, please do check out her blog posts for every recipe. You may think that there is all there is to the videos but she adds in so much tips & tricks in her bakers notes online. Not a lot of bloggers do that. Others may beg to differ but I do enjoy fuss free channels like yours. Even when you do voiceovers, there is no incessant talk or unneccesary 10 minute long intros or chatter. In your blog, you mentioned that food blogs are a dime a dozen but if I wanted to attempt to make something & knowing you have the recipe for it amongst a slew of others , you can bet your bottom dollar, yours is the first one I'd go to. Next up for me: Prata 🥴 Keep up the awesome work, don't stop posting, like ever. May your channel grow to be a success & have like 1 million subs, coz you deserve it. PS: And yes, junk food DOES make the world go round 😉 *wink*
hi that's good to know that we can use salt as a substitute. i tried making it with normal salt. Why did you choose sea salt for this stage? I only used sea salt at the end as a sprinkle.
@@FadzliRealtor Hi, Sorry, just saw your question. Depending on size of the salt crystals most salt can be substituited for each other. If you are substituiting table salt for regular sea salt (not coarse or flaked) you can substitute one for the other in equal amounts. I used sea salt as that was what i had on hand.
I triend this recipe and it's really good, just the right amount of sweet and salty in a cookie. I used salt instead of miso and it's still good. Also, don't skip the pan banging stage, it makes all the difference in a cookie 🍪🍪 Happy Baking!
My absolute favourite and go-to chocolate chip cookie recipe. I’ve made these countless times now and they’re a favourite amongst friends and family. I have modified it a bit by cutting down 30% of the sugar, and using dark chocolate chunks (kept everything else the same); they still turned out equally as delicious. (Still has that nice crispy edge and soft, fudgey inside) The combination of the milk powder, brown butter and miso really adds depth to the flavour of this cookie.
Wow, adding milk powder while browning the butter is a g e n i u s move! Also love that you found ways to maximise flavour without having to chill the dough near an hour. Admire your work! ♥️
Nicolas Achille you brown butter to caramelise milk solids in the butter for that deep toffee flavour. So adding milk powder while browning caramelises more milk solids which means EXTRA flavour. 😍
I made this today and it came out so goooood!! I just lowered the sugar amount by 30% and didn't have brown sugar so added 1/2 cup white sugar and 1 tbsp molasses and they tasted great!!
I wanted to make a gooey and crispy cookie kinda like the ones you can find at a cafe and yours is the closest thing I can find. Will definitely make this recipe again when I'm in the mood for a cookie.
Christine Law Thank you! ☺️ The texture will change but this recipe isn’t too sweet. If you want to reduce the sugar, my suggestion is to use a darker chocolate. Maybe 80% or so. It’ll give it a little more bitterness and the cocoa flavour will be stronger which will balance the sweetness. :)
I've tried this recipe and I think I've just hit the jackpot! You have no idea how many cookie recipes I've made, all either failures or very subpar, but yours I can say is the best I've tasted. This will be my go to recipe from now on, thank you for sharing this :D
I've been following your blog, IG and YT accounts since Feb this year! Made these today, they were absolutely delicious. The best cookies I've ever made or tasted! The miso really adds depth to the flavour. Unfortunately, I only had red miso and coffee creamer powder (coffee mate) instead of the white miso and milk powder used in the video; I did everything else the exact same as the recipe, it still turned out amazing. I made 27 cookies (smaller in size) and decreased the baking time. I will definitely make these again with the same ingredients as the video. Thank you!
Im actually laughing at myself cause of how good this recipe turns out 😂😂 just ate 2 pieces of freshly baked ones and it's the perfect example of how a cookie should be. Crispy on the outside and soft in the inside. The part of the cookies that didn't touch the chocolate is actually better!! So, thank you! Honestly i didn't expect much when i looked at the views but it proves me wrong. This is better than some that have millions views.
Just out of respect, I used this to sell from my home. I wish one day I can have a bakery. But I will start with selling cockies. I will test with this recipe to make money and support my family. Thank you. I’m very greatful to u.
cookies look absolutely delicious!! but one question .. how does the milk powder and the miso paste help make the cookies better? bc i i wanted to know the reason behind it :))) so it would a lot better to understand the recipe! thanks in advance!!
Hi Buttermilkpantry, we made these cookies yesterday - The miso added a different dimension and its super interesting. Thanks for the recipe! We used the exact ingredients and measurements, but found the cookies a little on the sweet side though (Our folks can’t take too much sugar). Any idea if we can reduce the sugar by half or more? We are looking to make these again for sure - Hope to hear from you! Thanks 🙂
I rolled my dough in balls to bake. But it doesn't flatten or spread. I had to take it out from the oven and press it down before continue baking. Do you know what have I missed?
Hi, is there any reason why my cookies go super dark after they’re baked? They look fine when they’ve just come out the oven (light brown golden colour) but after a few hours they’re super super dark brown & look more like a double chocolate chip cookie! Please help me out!
Hi Sara! If I’m out of baking soda, can i leave that out from the recipe? I read that I may substitute baking powder for baking soda at 3x the ratio. Does it mean that I’ll use 3.25 tsp of baking powder (incl. 1 tsp of baking powder originally called for)? Would you suggest to reduce the miso to counter the taste changes?
watching a second time cause this video is just peaceful beautiful art! ✨ loved how the cookies rose while cooling on the pan, and woo the results...something about it felt like a bittersweet ending to a love story 😂♥️ brilliant work, thank you for sharing :)
Is ther way to keep the chocolate as gooey like that? Mine returns to solid after some hours.. I'm planning to use this recipe for business. Hope you can answer. Thank you
Hi, I have a few questions here 1. How long can the dough last in the fridge? Possible to put it in the freezer to last longer? 2. After I make the cookies, how long can it last in the air tight container? Or I need to keep it in the fridge? Thanks. I really appreciate it
I made this but I used palm sugar instead of light brown sugar and it turns out amazing with chewiness inside but also have a slight soft and crispy outside. But sadly it's too sweet for me so the second atempt I reduced the brown sugar to 150gr and the white sugar 35gr.. the sweet is perfect but the texture becomes really soft and not chewy :(
Hi I jus made these cookies with 30% less brown sugar and white sugar. It's quite sweet for me haha. Bt I think that's why u hav to use dark chocolate to counter the sweetness. Mine doesn't come out looking like that though, cuz my dark chocolate chips are smaller bits, so theres no huge pool of choc. Jus small pools. Doesn't look as good. But the taste is really good. Can't taste the miso. And the chewiness is there. Really addictive.
Hi, definitely go for dark chocolate, I recommend using a really day chocolate (even 85% dark chocolate) to balance out the sweetness if it is too sweet for you. And yeap, you shouldn't be able to taste the miso in the cookie. It's a background flavour enhancer not the main flavour for this cookie. Hope this helps!
Hi, there's some further information on the purpose of the miso in the blog post. But essentially it is to add depth of flavour to the cookies in a short about of time. :)
How do you prepare the chocolate bar ? Did you add anything to the molten chocolate? My chocolate harden after cookie cool down. How to make the chocolate chunks from not hardening after they cool down ?
My batter turned out too liquidity and sticky. Not like a dough type. Even if i rest it in the fridge when i put in the tray it became flat and it spread. And worst is its consistency is like a pancake - _- help pls
Very similar to the Bon Appetit recipe, which is my favorite! I’ll have to give this a try :) The addition of milk powder is pretty clever, and the miso interesting. Also, thank you for providing metric measurements!
Why did you put Miso paste? Won't it affect the taste of the cookie? Or perhaps it will give it a pleasantly different taste? I'm just curious but I'm scared that I might ruin my cookies..
Hello, I'm Best. I tried to bake a cookie folloing your recipe but I got a problem since the beginning. I melted butter and then add milk powder followed steps as in video but milk powder crystallized as sediment which was bigger more than yours. The bottom of the pot and milk sediment were burn so fast. I used full cream milk power and a stanless pot so I am not sure that type of pot effect to that or not or I might used too high flame. Could you please suggest me to solve this trouble.
It sounds like your flame was too big and your milk powder ended up clumping together as it browned. You will need to use a low flame and keep stirring so it doesn't settle at the bottom :) Hope this helps!
Hi, Can you share which brand of chocolate do you use? is it couverture chocolate? I cant find such a big block like the one you use in the video in sg.
Bello! Thank you for this marvelous recipe. Could you please tell me what was the ingredient you called white MISO? I have not heard that in my country. Thank you again!
Hi can i use the brown butter recipe into my oatmeal chocolate cookies? Or can i use this recipe to my oatmeal cookies? I’ll just add a cup of oatmeal?
Can you sub the milk powder with regular liquid milk? Also, what is the purpose of banging the tray? I’d like to know so I can try your recipe. Thanks! ☺️
Hi, there are some further explanations in the blog post :) but the banging helps condense the cookies to knock the air out of them and to make it more fudgey.
Hi Everyone,
To those wondering about substitutions to the miso paste. You can replace it with 3/4tsp salt. There is a note on that in the blog post. 🙂 Hope this helps everyone.
@@vxindex6544 Description updated with link to the music :)
Do you think I could use Korean doenjjang?
How did you make the chocolate bar?
seeing the bowl scraped so cleanly while scooping sparks joy
Can we take a minute and admire this beautifully made video! The contrast between ‘real sound’ cooking and that sweet tune.. again thank u for this video, and your creation is art and videos are simply magical!
Thank you! :)
For those who wanna make these with less sugar: We made these cookies again today at 30% less sugar. Turned out alright! :)
With the same amount of butter? Or did you use less amount of butter?
Same amount of butter and everything else, other than the sugar which we cut back by 30% - Worked out well for us
Glad I'm not the only who's not crazy about sugar !
Hi, how were the texture of the cookies? Were they very different from the first time you made it?
I agree! I cut down about 30% sugar as well, kept everything else the same and it still came out delicious! Crispy outside and soft, gooey inside.
There are a lot of UA-camrs that just pump out content and their recipes suffer a bit because of it. Just found your channel, but really appreciating the quality of every single recipe. Subscribed!
Just made these with around 25% less sugar, also didn't have white miso so I just used red miso. The miso added a hint of umami and they tasted amazing!! The texture was spot on - crispy outside and chewy on the inside. All around lovely!!
I’ve just tried this recipe and it turned out amazing!
So happy to hear that you liked the recipe :)
Where did u find the Miso?
Whoever do the videography is so good! Love the angle! ❤️
Irene S thank you so much! ☺️
Hi Sara
Just wanted to say that I've tried making these.
Followed the recipe to a T, except the fact that I did not include the miso. I'm Muslim and it is next to impossible to find Halal miso here in Singapore. So substitute that with half a teaspoon of sea salt.
These were by far one of the tastiest cookies I have had & dare say my go-to from here on out.
And guys, please do check out her blog posts for every recipe. You may think that there is all there is to the videos but she adds in so much tips & tricks in her bakers notes online. Not a lot of bloggers do that.
Others may beg to differ but I do enjoy fuss free channels like yours. Even when you do voiceovers, there is no incessant talk or unneccesary 10 minute long intros or chatter.
In your blog, you mentioned that food blogs are a dime a dozen but if I wanted to attempt to make something & knowing you have the recipe for it amongst a slew of others , you can bet your bottom dollar, yours is the first one I'd go to.
Next up for me: Prata 🥴
Keep up the awesome work, don't stop posting, like ever. May your channel grow to be a success & have like 1 million subs, coz you deserve it.
PS: And yes, junk food DOES make the world go round 😉 *wink*
hi that's good to know that we can use salt as a substitute. i tried making it with normal salt. Why did you choose sea salt for this stage? I only used sea salt at the end as a sprinkle.
@@FadzliRealtor
Hi,
Sorry, just saw your question.
Depending on size of the salt crystals most salt can be substituited for each other. If you are substituiting table salt for regular sea salt (not coarse or flaked) you can substitute one for the other in equal amounts.
I used sea salt as that was what i had on hand.
I triend this recipe and it's really good, just the right amount of sweet and salty in a cookie. I used salt instead of miso and it's still good. Also, don't skip the pan banging stage, it makes all the difference in a cookie 🍪🍪 Happy Baking!
My absolute favourite and go-to chocolate chip cookie recipe. I’ve made these countless times now and they’re a favourite amongst friends and family. I have modified it a bit by cutting down 30% of the sugar, and using dark chocolate chunks (kept everything else the same); they still turned out equally as delicious. (Still has that nice crispy edge and soft, fudgey inside)
The combination of the milk powder, brown butter and miso really adds depth to the flavour of this cookie.
Wow, adding milk powder while browning the butter is a g e n i u s move! Also love that you found ways to maximise flavour without having to chill the dough near an hour. Admire your work! ♥️
Thank you! :)
What does it do?
Nicolas Achille you brown butter to caramelise milk solids in the butter for that deep toffee flavour. So adding milk powder while browning caramelises more milk solids which means EXTRA flavour. 😍
flourgurl ooh so smart. I love the science behind cooking
Why miso though? What does that do?
I made this today and it came out so goooood!! I just lowered the sugar amount by 30% and didn't have brown sugar so added 1/2 cup white sugar and 1 tbsp molasses and they tasted great!!
I wanted to make a gooey and crispy cookie kinda like the ones you can find at a cafe and yours is the closest thing I can find. Will definitely make this recipe again when I'm in the mood for a cookie.
they look so so damn good 😱 will the texture change when you reduce the amount of sugar?
Christine Law Thank you! ☺️ The texture will change but this recipe isn’t too sweet. If you want to reduce the sugar, my suggestion is to use a darker chocolate. Maybe 80% or so. It’ll give it a little more bitterness and the cocoa flavour will be stronger which will balance the sweetness. :)
this video was mouth-watering, riveting and therapeutic all rolled into one glorious experience
I've tried this recipe and I think I've just hit the jackpot! You have no idea how many cookie recipes I've made, all either failures or very subpar, but yours I can say is the best I've tasted. This will be my go to recipe from now on, thank you for sharing this :D
I've been following your blog, IG and YT accounts since Feb this year! Made these today, they were absolutely delicious. The best cookies I've ever made or tasted! The miso really adds depth to the flavour. Unfortunately, I only had red miso and coffee creamer powder (coffee mate) instead of the white miso and milk powder used in the video; I did everything else the exact same as the recipe, it still turned out amazing. I made 27 cookies (smaller in size) and decreased the baking time. I will definitely make these again with the same ingredients as the video. Thank you!
Im actually laughing at myself cause of how good this recipe turns out 😂😂 just ate 2 pieces of freshly baked ones and it's the perfect example of how a cookie should be. Crispy on the outside and soft in the inside. The part of the cookies that didn't touch the chocolate is actually better!!
So, thank you! Honestly i didn't expect much when i looked at the views but it proves me wrong. This is better than some that have millions views.
Just out of respect, I used this to sell from my home. I wish one day I can have a bakery. But I will start with selling cockies. I will test with this recipe to make money and support my family. Thank you. I’m very greatful to u.
Love sound track so much, the cooky looks yummy. Thanks for sharing.
I found the video and the whole process is therapeutic 😌
So delighted. Just bought a pack of milk powder for another recipe that only used a little bit, and bought miso which never got into a soup.
cookies look absolutely delicious!! but one question .. how does the milk powder and the miso paste help make the cookies better? bc i i wanted to know the reason behind it :))) so it would a lot better to understand the recipe! thanks in advance!!
I made it today it’s so delicious and the texture so perfect
Your style of photography makes me no think in the in ingredients as much as i enjoy the video , thank you ❤️
I love your content! Already tried 3 of your recipes including this one.... and everything tasted amazing! (Been baking for around 4 months only!!!)
That is so amazing to hear and I am so glad you liked the recipes :)
Hi Buttermilkpantry, we made these cookies yesterday - The miso added a different dimension and its super interesting.
Thanks for the recipe!
We used the exact ingredients and measurements, but found the cookies a little on the sweet side though (Our folks can’t take too much sugar). Any idea if we can reduce the sugar by half or more?
We are looking to make these again for sure - Hope to hear from you!
Thanks 🙂
They mentioned in another comment that to make the cookies less sweet, use a 80% or above dark chocolate instead of a 70% one. Hope I could help!
@@massconvulsions Thanks Chanelle! Our choc is already super dark haha. Needa know if we can cut down on the sugar :)
I freaked out when the recipe used miso, i tried and it was the best cookie that i ever tried! Tq
Hi! So what did you think of the addition of miso? Did it add a specific taste or texture? Would love to know. :)
Hi, there's some notes on the reason behind the use of the miso in the blog post :)
@@louu.crossing You should try it if you wanna know
I rolled my dough in balls to bake. But it doesn't flatten or spread. I had to take it out from the oven and press it down before continue baking. Do you know what have I missed?
Hi, is there any reason why my cookies go super dark after they’re baked? They look fine when they’ve just come out the oven (light brown golden colour) but after a few hours they’re super super dark brown & look more like a double chocolate chip cookie! Please help me out!
Very beautiful and interesting, thank you for sharing! If I can find white miso paste, then I will try this. They look really wonderful.
Why is this si calming
Hi Sara!
If I’m out of baking soda, can i leave that out from the recipe? I read that I may substitute baking powder for baking soda at 3x the ratio. Does it mean that I’ll use 3.25 tsp of baking powder (incl. 1 tsp of baking powder originally called for)? Would you suggest to reduce the miso to counter the taste changes?
Woww interesting recipe with miso!
watching a second time cause this video is just peaceful beautiful art! ✨ loved how the cookies rose while cooling on the pan, and woo the results...something about it felt like a bittersweet ending to a love story 😂♥️ brilliant work, thank you for sharing :)
durianzavocados 🥰😘 thank you for watching it!! Do let me know if you give the recipe a try. 😊
❤️ I love Gooey Chocolate Chip Cookies.
This cookies so yummy.
It's wonder with miso, but so delicious.
best recipe ! tried it today thank you for sharing
Is there anything I can use to replace the egg here? I’m vegetarian. Thank you so much!!! And your cookies look so amazing I really love it! 😍
You can use greek yogurt or a flax seeds or even applesauce
Any substitute for miso paste?
Harshita P I think u can use salt
Is ther way to keep the chocolate as gooey like that? Mine returns to solid after some hours.. I'm planning to use this recipe for business. Hope you can answer. Thank you
Hi, I have a few questions here 1. How long can the dough last in the fridge? Possible to put it in the freezer to last longer? 2. After I make the cookies, how long can it last in the air tight container? Or I need to keep it in the fridge? Thanks. I really appreciate it
My cookie doesn't spread. Any tips? 😔
今天偶然看到 你的video 感到很治療很舒服😘食譜内更加 入white miso好有創意很特別，加入少許咸味，豐富了味道及層次，令味蕾更提昇，想必你一定是位对烘焙好有熱誠及要求的人。u tube 内🍪食譜多的是，但最怕滿咀油及太甜（尤其多数甜🙈）很不健康，weekend試做吓先
請問這是外趣内軟的那種 🍪嗎？
継續加油我已訂閱了你的頻道💪💪😘
Hello, is there anything i can replace with milk powder? I have a smaller icecream scoop of 4cm. How should i shorten the time bake?
Love your videos! Can you please give the measurements in cups too?
It looks so good
hi! do we need to add liquid to compensate with the butter loss? how much butter left after u browned it?
I made this but I used palm sugar instead of light brown sugar and it turns out amazing with chewiness inside but also have a slight soft and crispy outside. But sadly it's too sweet for me so the second atempt I reduced the brown sugar to 150gr and the white sugar 35gr.. the sweet is perfect but the texture becomes really soft and not chewy :(
Interesting! First time i'm seeing miso in a recipe for cookie. The cookie looks so good.
Hi I jus made these cookies with 30% less brown sugar and white sugar. It's quite sweet for me haha. Bt I think that's why u hav to use dark chocolate to counter the sweetness.
Mine doesn't come out looking like that though, cuz my dark chocolate chips are smaller bits, so theres no huge pool of choc. Jus small pools. Doesn't look as good. But the taste is really good. Can't taste the miso. And the chewiness is there. Really addictive.
Hi, definitely go for dark chocolate, I recommend using a really day chocolate (even 85% dark chocolate) to balance out the sweetness if it is too sweet for you. And yeap, you shouldn't be able to taste the miso in the cookie. It's a background flavour enhancer not the main flavour for this cookie. Hope this helps!
Hello~ i tried this out today and well... it came out cakey, but it was delicious! I'm just wondering if there's something that I'm doing wrong?
Is it possible to just skip the miso? Because it's not a common ingredient in my kitchen.
You definitely can. Just replace it with salt (1/2 tsp would suffice), the flavour profile won't be quite the same but it will still be delicious. ;)
Your video edit makes me drool. May I ask why the miso? What's the difference if miso is not added?
Hi, there's some further information on the purpose of the miso in the blog post. But essentially it is to add depth of flavour to the cookies in a short about of time. :)
What's the brand of the milk powder?
An enjoyable video indeed.
Hello! I really love your recipe and I'm wondering if I can replace the milk powder with malted milk powder instead 😁 I hope I get a reply!
Love the video 😍 was the oven 180C with fan? Was it on up and down or only down?
Can we skip the egg? What is white miso ?
How do you prepare the chocolate bar ? Did you add anything to the molten chocolate? My chocolate harden after cookie cool down. How to make the chocolate chunks from not hardening after they cool down ?
I'm really curious how it taste when you add the miso paste. I need to try this recipe. Thank you for the video :)
your cookies looks so yummy:) may i know did u melt chocolate chips and made it into chocolate bar?
can I use korean miso paste. doenjan soypaste instead of japanese miso?
My batter turned out too liquidity and sticky. Not like a dough type. Even if i rest it in the fridge when i put in the tray it became flat and it spread. And worst is its consistency is like a pancake - _- help pls
Hi, sounds like you may have gotten the measurements wrong during the baking process which caused the dough to turn out differently. :(
The cookies look delicious. I wanted to ask u if there's a substitute for egg?
hey, can you make recipe for keto friendly? or at least the healthier one so i can eat that without guilty feeling lol
How much degree you baked it.?
At what temperature did she bake?
Very similar to the Bon Appetit recipe, which is my favorite! I’ll have to give this a try :) The addition of milk powder is pretty clever, and the miso interesting. Also, thank you for providing metric measurements!
My pleasure! If you give it a try do let me know how you go. ☺️
I disagree, I think the only real similarity is the browned butter! These are completely different cookies.
Love this so much! Thank you for sharing:-))) gonna be making this soon !!
May I please check why do we need to add both baking powder and soda ?
Why did you put Miso paste? Won't it affect the taste of the cookie? Or perhaps it will give it a pleasantly different taste? I'm just curious but I'm scared that I might ruin my cookies..
Hello, I'm Best. I tried to bake a cookie folloing your recipe but I got a problem since the beginning. I melted butter and then add milk powder followed steps as in video but milk powder crystallized as sediment which was bigger more than yours. The bottom of the pot and milk sediment were burn so fast. I used full cream milk power and a stanless pot so I am not sure that type of pot effect to that or not or I might used too high flame. Could you please suggest me to solve this trouble.
It sounds like your flame was too big and your milk powder ended up clumping together as it browned. You will need to use a low flame and keep stirring so it doesn't settle at the bottom :) Hope this helps!
@@ButtermilkPantry Thank you so much I will try again following your comment :)))))
Hi, Can you share which brand of chocolate do you use? is it couverture chocolate? I cant find such a big block like the one you use in the video in sg.
I'm alsp trying to figure out the chocolate brand she used
Hi! I don’t have milk powder, just wondering if it’s necessary or is there any common substitute? Please do reply thank you! 🥺❤️
Natalie Cheng coffee mate works just fine
Bello! Thank you for this marvelous recipe. Could you please tell me what was the ingredient you called white MISO? I have not heard that in my country. Thank you again!
Hi, it's a fermented bean product:
en.wikipedia.org/wiki/Miso
Hi can i use the brown butter recipe into my oatmeal chocolate cookies? Or can i use this recipe to my oatmeal cookies? I’ll just add a cup of oatmeal?
I love love love your channel ! Would it be okay if I lessen the total sugar to let say 150 grams?
it will affect the final cookie outcome if you reduced the sugar :)
Hi Sara, is the oven temperature of 180 degrees on fan forced mode?
Can I do this without melting the butter? Is it fine to soften it then adding the milk poweder ?
You will get a very different result if you did that :)
Why cold egg?
Hi I just watched this vid, i have 1 question can I use red miso paste ? Thank u
Can you sub the milk powder with regular liquid milk? Also, what is the purpose of banging the tray? I’d like to know so I can try your recipe. Thanks! ☺️
Hi, there are some further explanations in the blog post :) but the banging helps condense the cookies to knock the air out of them and to make it more fudgey.
If I don't have white miso is it taste still the same?
You can substitute it with just salt. It will affect the taste slighlty but it will still be good :)
hii do u have measurements for the dry ingredients in cup??? is the flour around 2 cups?
Can we make them double chocolate with adding cocoa powder in it ?
Loveeee it ! I have a question, what camera do you use to film?
Why the bgm is sooo sad but the cookies look sooo tempting?...
Great video! Will definitely try this soon. May I ask how many drops (fluidity/amount of cocoa butter) does your chocolate has?
3 drops, standard fluidity :)
Hi, can I replace milk powder with liquid milk?
i only have bean paste thats mixed with dashi, what will happen if i use this?
why cold egg? is there any difference with the texture with room temp egg? tia
I want to try this recipe but my white miso cant dissolve in brown butter, what to do?
I don't have miso, what should I use behave of that??
whats a miso? and can there be an alternative for it? or where to buy?
Can we substitute the use of miso with other ingredient? Apparently my hometown doesn't sell miso. 😟
Nada Nagib hi they replied the answer on a different comment and a 1/2tsp of salt can substitute for the miso
Can i opt out the milk powder?
Can I use all baking soda instead of baking powder
unfortunately you wont be able to do so for this because each item has a different reaction. :)
I dont have baking soda can I just use all baking powder?
Is milk powder necessary?