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Miso Chocolate Chip Cookies Recipe

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Miso Chocolate Chip Cookies Recipe




    Ingredients :

  • 1 cup packed brown sugar
  • ½ cup unsalted butter, at room temperature
  • 2 tablespoons white sugar
  • 4 tablespoons shiro miso (white fermented soybean paste)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup dark chocolate chips
  • ½ cup chopped walnuts
  • Methods :

  • Step 1

    Cream brown sugar, butter, and white sugar together in a stand mixer until light and fluffy, about 2 minutes. Add miso and mix for 30 seconds; scrape down the sides of the bowl. Add egg and vanilla extract; mix for 30 seconds. Add egg yolk and lemon juice; mix until all ingredients are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.

  • Step 2

    Mix flour, salt, baking powder, and baking soda together in a separate bowl. Add 1 cup flour mixture at a time to the wet ingredients, mixing for 30 to 45 seconds after each addition. Stir in chocolate chips and walnuts. Turn dough out onto a large sheet of parchment paper. Pull up the sides of the parchment paper and squeeze the batter together into a log. Wrap parchment paper around the log and place in the freezer for 1 hour.

  • Step 3

    About 15 minutes before baking the cookies, preheat the oven to 350 degrees F (182 degrees C). Line a baking sheet with parchment paper or a silicone pad.

  • Step 4

    Remove cookie dough from the freezer and cut or slice the log into 2 tablespoon-sized pieces. Shape each piece into a round ball and press flat with the palms of your hands to form a somewhat-thick disk, and place 2 inches apart on the prepared baking sheet.

  • Step 5

    Bake in batches in the preheated oven until edges are golden brown, 12 to 14 minutes. Remove pan from the oven and allow to sit for 3 minutes before removing cookies to a wire rack to cool completely.

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