Wasabi Chocolate Chip Cookies
About the bake
Fancy trying a new flavour combination? Give our wasabi chocolate chip cookies a try. The wasabi peas add a delicious savoury note that contrasts with the sweetness of the cookie, as well as adding a nice bit of crunch.
How to make double chocolate wasabi cookies:
For a double chocolate version of this recipe, replace 25g of the flour with cocoa powder.
Method
Step 1
Preheat the oven to 200°C/ fan 180°C/ gas mark 4 and line 2 baking trays with baking parchment.
Step 2
Mix the wasabi powder and water together in a small bowl until a smooth paste is formed.
Step 3
Next, beat together the butter and sugars in a mixing bowl until pale and fluffy then add the egg, vanilla extract and wasabi paste and beat for a few seconds until combined.
Step 4
Sift the flour and salt into the mixing bowl and gently mix until a soft dough forms. Finally stir in the chocolate chips.
Step 5
Break off walnut sized pieces of the dough and roll into 24 balls. Place the balls on the baking sheets leaving space between them as they will spread out during baking then sprinkle over the chopped wasabi peas and press down very gently so that they stick to the cookie dough.
Step 6
Place in the oven and bake for 10 minutes then leave to cool on the trays for about 10 minutes. Transfer onto a cooling rack to cool completely.
Ingredients
Ingredients
- 1 1/2 tbspWasabi Powder
- 1 tbspWater (cold)
- 125gUnsalted butter (softened)
- 115gBillington's Unrefined Light Muscovado Sugar
- 110gSilver Spoon White Caster Sugar
- 1Medium egg
- 1 tspNielsen-Massey Vanilla Extract
- 225gAllinson's Self Raising Flour
- 1/4 tspFine sea salt
- 200gPlain chocolate chips
- 30gWasabi Peas
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