Miso walnut double-thick chocolate-chip cookies from Sift: The Elements of Great Baking (page 197) by Nicola Lamb

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Notes about this recipe

  • Eat Your Books

    Baking Basics: How to make the perfect chocolate chip cookie.

  • Kfaber on May 30, 2026

    One of the better chocolate chip cookies I’ve tried. Love the miso candied walnuts. Made into half portions which was perfect

  • Kattancock on April 15, 2026

    So good! I might add more miso to the batter next time. I made 40 small cookies (would have been more if I hadn’t been snacking on dough) and used pecans and dark callets and a light spelt flour. They were done in 7 mins. (I did chill the dough overnight for convenience and they only spread a little.)

  • sophieapg on March 22, 2026

    Typically skip the miso walnuts because my partner is allergic to them. We usually add a very hefty serving of unsweetened coconut flakes and it’s heavenly. The recipe says it makes 5 cookies…we always get at least 10 in our preferred (and still very large) size

  • Jhein12 on February 25, 2026

    These are THICK boyyy but they are so so good though I did change the recipe slightly. I didn't use the miso and instead just toasted the walnuts. I added a teaspoon of vanilla extract as well. I also made them smaller. New favorite.

  • arguewithatree on February 15, 2026

    Final result was super tasty, love a giant cookie. The dough was a big dry during the mixing process and I had to moisten it with milk more than I'd have liked -- the recipe calls for less butter than a standard dough

  • Skamper on August 04, 2025

    I guess I didn't read the recipe carefully enough in advance, because when I read it a final time before making, I was shocked the recipe only made 5 extra large cookies. With more than half a pound of chocolate! I had no interest in making mega cookies, so using my largest scoop i got 21 cookies. I put the dough balls in the freezer and baked the first few about 3 hours later, for 12 minutes. (Probably could have gotten away with 10.) They baked up nice and tall. I would have liked the directions to be a bit more clear - were the walnuts supposed to be chopped? It didn't say but I did chop them. Based on the directions to "break up the walnuts" when adding them to the dough, i expected the miso mixture to harden on the walnuts like toffee. Mine didn't; it was a soft coating even after cooling. Didn't seem to matter though. This was a good cookie but not mindblowing, to me.

  • Churchim808 on June 29, 2025

    These are very good. I did cut back the chocolate chips a bit because it just seemed like so much. Now I kind of regret it because without all that chocolate this cookie just isn't that sweet. Still a delicious cookie!

  • stef on May 02, 2025

    My go to chocolate chip cookie. Miso adds something extra and it's loaded with chocolate

  • Astrid5555 on March 07, 2025

    That is one delicious cookie and the miso walnuts are addictive. Made them half-sized and they were big enoug for us.

  • Detheria on March 05, 2025

    This cookie is heavenly. They are huge! Will definitely make them again.

  • BachranBears on November 26, 2024

    Truly fantastic cookie. Made them half sized and they were still quite large and decadent. Can’t say enough good things.

  • louiseharvey on May 17, 2024

    I found that my dough spread a lot in the oven and think that, in hindsight, I should have chilled the balls of dough before baking. The author said that it didn't have an effect but perhaps it's dependent on the temperature in your house/kitchen. Mine ended up being "double wide" rather than double thick! That said, people were actually speechless when they tasted these cookies, they're absolutely delicious!!

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