Beat the butter and sugars together for a couple of minutes until combined with an electric hand whisk or mixer. Add the beaten egg, followed by the miso and combine.

Using a hand whisk, combine the baking powder, baking soda, sea salt flakes, spelt flour and the wheatgerm and bran to ensure even distribution of raising agent.

Mix this together with the butter and sugar and combine quickly and thoroughly – you don’t want to overwork the mixture. Stir through the chocolate chips.

Line two baking trays with baking parchment. Take an ice cream scoop of dough per cookie, and roll them into balls using your hands.

Place the balls on a tray, cover, and leave to chill in the fridge overnight. Chilling them prevents the dough spreading too much when it comes to baking them. If you can’t wait this long, you can chill just for a couple of hours and bake, but be prepared for the dough to spread a bit more.

When you’re ready to bake, preheat your oven to 180°C and bake the cookies for 12-16 minutes (depending on the ferocity of your oven and how soft / chewy you want them to be). Space them out evenly allowing roughly 10cm between each ball of dough to allow them to spread. You may need to do them in batches – I do roughly four per tray.

Leave them to cool on the tray. These are best enjoyed fresh, but will keep for up to three days stored in an airtight container in a cool dry place.