Prep time: 10-15mins
Cook time: 45mins
Makes: 1 large cookie, serves 6-8
Ingredients
Cookie:
175g salted butter, softened
1 ½ cups brown sugar
½ cup caster sugar
2 large eggs
2 tsp vanilla bean paste
2 cups plain flour
½ tsp bicarbonate soda
½ cup cocoa powder
75g dark chocolate, roughly chopped
75g milk chocolate, roughly chopped
75g white chocolate, roughly chopped
75g salted & roasted macadamia, roughly chopped
Miso Caramel:
1 cup caster sugar
85g salted butter
½ cup thickened cream
2 tbsp white miso paste
To serve, vanilla bean ice-cream
Method
Preheat the oven to 140°C fan forced.
Grease a large 30cm oven proof skillet/frying pan.
Sift together the flour, cocoa powder and bicarbonate soda. Set aside.
Beat together the butter, brown sugar and caster sugar on a medium speed until combined and fluffy. Add in the eggs, one at a time and the vanilla paste and beat until combined.
Spoon in the flour mixture and beat on a low speed until just incorporated. Stir in ¾ of the chocolate and macadamia nuts using a spoon or spatula, then tip out the dough into the skillet, pressing down to flatten and to spread to the edges. Sprinkle over the top the remaining chocolate and macadamia nuts and gently press in.
Bake in the oven for 40-45 mins or until risen and cooked through.
Meanwhile, to make the miso caramel, place the sugar into a saucepan and place over a low-medium heat. Swirl the pan gently every few minutes or so to heat the sugar through evenly – don’t stir! The sugar will form small clumps before it completely melts. Melt until the sugar starts to turn a golden amber colour, this could take 8-10 mins. Once it is completely melted and has turned a golden amber colour, remove it from the heat.
Immediately whisk in the butter, take care as the mixture will bubble and spit. Whisk until the butter is combined and the caramel is thicker.
Next add in the cream and whisk until combined. The caramel may harden slightly with the addition of the cold cream, if this happens, just place over a low heat until it is melted again.
Finally, add in the miso and whisk until combined and the caramel is smooth in texture. Set aside to cool slightly.
To serve, add two big scoops of vanilla ice-cream to the cooked cookie, drizzle with the miso and then each grab a spoon and dig in!
