White Chocolate and Miso 'Creme' Inspired Cookies

Last week, I turned 28! Despite the lockdown, my wonderful parents and boyfriend ensured I had a wonderful birthday. This included receiving a surprise box of Creme Cookies! It's been almost a year since my friend Steph and I attempted to get our hands on a Creme Cookie when we went to London. I was very excited to try them and my favourite flavour, by far, was White Chocolate and Miso. I had seen that Anna of The Anna Edit had posted this recipe a while ago so I thought I would give them a go today. I did a bit of an experiment with the chilling times as seen below. I would say that appearance wise, the cookie dough that was frozen looks the most like a Creme cookie! But they all tasted amazing! Just depends if you prefer a more spread, well done cookie or a thick gooey one! 

Ingredients:

200g butter, cold and cut into cubes
200g light brown sugar
100g golden caster sugar
2 eggs
360g self raising flour
1 tsp cornflour
1 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp white miso
250g white chocolate, chopped

Method:

1. Cream your butter and sugars together in the bowl of a standing mixer or using an electric hand mixer. This should take roughly 4/5 minutes.
2. Add the eggs one at a time, ensuring they are well mixed after each addition. 
3. Add the flour, cornflour, bicarbonate of soda, salt and miso. Mix until the cookie dough has just come together. 
4. Add the white chocolate chunks and mix again. Form into 9 balls and chill in the fridge/freezer for 30 minutes. 
5. Preheat your oven to 200 fan half way through your cookie dough's chilling time. Place the cookies on baking trays, leaving plenty of room in case they spread. Bake for 10-12 minutes until golden brown. 
6. Leave to cool on the baking tray until set.