|Prep time||20 minutes|
|Cook time||12 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Whisk the butter, brown sugar and caster sugar together until light, fluffy and pale.
Add the eggs one at a time then add the miso and vanilla extract. Mix everything together thoroughly.
Sift the flours, salt, bicarbonate of soda and baking powder in a large bowl and add it slowly to the egg mixture.
Chop the dark chocolate and dates into small pieces. Add to the cookie mixture and mix well.
Measure out the cookie mixture into 50-60g balls, place the cookie dough balls in an airtight container and freeze until the next day.
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.
Remove from the oven and leave to cool.