年初在伦敦诺丁山逛到有点饿的时候路过了一家飘出超级诱人气味的曲奇店，名叫Crème London。店里装修特别粉嫩，我下意识以为是一家虚有其表的网红店，但还是买了一块白巧味噌曲奇解馋。
刚出炉的曲奇带有余温，大块又厚实，掰开时香气扑鼻。曲奇表面烤至略焦黄，口感十分酥脆，内部质地则非常软绵。高温烤过黄油展现明显坚果香，咸味噌中和了白巧的甜腻形成平衡对比。这是一块在我眼中完美的曲奇！
为了能想吃就吃，我就在家复刻了。
Earlier this year, while wandering around Notting Hill in London feeling a bit hungry, I passed by a cookie shop emitting a luscious sweet scent. That shop, Crème London, looked so cute that I thought it might be one of those hyped "Instagrammable" places. Nevertheless, I bought one white chocolate miso cookie as an adventure.
The giant cookie that just came out of the oven was still warm. Slightly browned and crispy on the outside, its inside remained moist, soft, and fluffy. The butter exhibited a distinct nutty aroma thanks to very high baking temperature, and the savoury miso balanced out the sweetness of the white chocolate perfectly. The cookie was very tasty, thus I decided to create this copycat recipe.
约15块曲奇材料
Makes ~15 large cookies
室温软化黄油 150g
砂糖 150g
中筋粉 200g
大鸡蛋1颗（净50g)
泡打粉 1/2茶匙
小苏打 1/2茶匙
白/淡色味噌 20-30克
白巧克力 100g
150g butter(softened)
150g sugar
200g all purpose flour
1 large egg
1/2 tsp baking powder
1/2 tsp baking soda
20-30g white / shiro miso
100g white chocolate
步骤 Instructions
室温软化的黄油+砂糖+味噌酱用电动打蛋器打到体积蓬松。倒入蛋液，继续用打蛋器搅打均匀。面粉、泡打粉、小苏打拌匀，倒入到黄油中用刮刀压拌至无干粉状态。
Combine softened butter with sugar, beat using hand mixer until fluffy. Beat in egg liquid. Mix flour, baking powder, baking soda. Mix in the dry ingredients until combined.
加入切块白巧克力（切较大块烤完会有流心状态）拌匀，盖保鲜膜放冰箱冷藏一天。
Add chopped white chocolate and combine with dough (keep them relatively larger so you get the lovely "molten chocolate" texture). Cover bowl with plastic wrap and refrigerate overnight.
烘烤：烤盘垫烘焙纸，取50-55克面团搓成球状，码在烤盘上（曲奇之间要留距离）。
Line a baking sheet with parchment paper, roll 50-55g dough into a ball. Place them on baking sheet, leave space in between each.
180摄氏度烤箱中层烤12分钟左右直到边缘底部颜色变深金色，表面放凉一些再吃。
Bake at 180 C for 12 minutes until edges and the bottom has turned golden brown. Slightly let cool and enjoy!
曲奇面糊冰箱冷藏是为了让材料味道融合地更好，更入味。
白巧克力建议买整块的自己切，巧克力豆太小比较难有掰开流心的效果。
烤的时候香到感觉邻居都要翻墙过来！
曲奇稍稍放凉之后才会表面发脆，而内部还是温热的，质地柔软湿润。黄油和味噌的搭配真的很难出错——黄油的浓郁奶香、坚果香，配合不多不少微妙的味噌香，风味独特又让人上瘾。加了白巧的甜品一般会很甜，但是用到了略带咸味的味噌曲奇里就特别合适。简直好吃到危险！
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