| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 12 minutes |
| Serves | Makes 12 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 570 |
| Fat | 24.3g |
| Saturates | 15.3g |
| Protein | 7.9g |
| Carbs | 82g |
| Sugars | 52.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Whisk the butter, brown sugar and caster sugar together until light, fluffy and pale.
2
Add the eggs one at a time then add the miso and vanilla extract. Mix everything together thoroughly.
3
Sift the flours, salt, bicarbonate of soda and baking powder in a large bowl and add it slowly to the egg mixture.
4
Chop the dark chocolate and dates into small pieces. Add to the cookie mixture and mix well.
5
Measure out the cookie mixture into 50-60g balls, place the cookie dough balls in an airtight container and freeze until the next day.
6
Remove the cookie dough balls from the freezer, allow them to thaw for 15 minutes. Meanwhile, preheat the oven to 170°C, gas mark 3½. Bake the cookies for 12 minutes.
7
Remove from the oven and leave to cool.
