Y'all. These cookies.....
I knew that cooking desserts with Miso Paste was a thing, but I'd never tried it until about a month ago and OMG why did I wait so long?!
The Miso adds such a unique flavor to these cookies that I cant even explain fully. You just have to make them and try it for yourself!
There is a bit less sugar in these than a classic chocolate chip cookie, but the chocolate and spices makeup for it.
Please make these.
Thank me later.
Time: 15 hours
Yield: 12-15 large cookies OR 24 standard sized cookies
Ingredients:
1/4 cup soy milk 1 tsp vanilla extract
1/3 cup neutral oil
1/4 cup white sugar 1/2 cup packed dark brown sugar
3 Tbsp white miso paste + 2 Tbsp water, mix until smooth ½ tsp ginger paste or finely minced ginger (can leave out if you don't like ginger)
2 cups all-purpose flour
¼ tsp cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
½ tsp ground ginger
1 cup dark chocolate, chopped or chips
½ cup slivered almonds, toasted @350* for 5 minutes and cooled
Flakey Sea Salt (optional)
Directions:
In a medium sized bowl, combine your wet ingredients and sugar. Mix until smooth.
Combine miso paste and water, then add that to your sugar mixture, followed by the ginger paste.
Add all of your dry ingredients to your sugary miso mix, use a spatula or large wooden spoon to combine. (don't use a whisk, it will get clumpy and thick!)
Last, fold in dark chocolate and toasted almonds. Then cover your dough with plastic wrap and chill it in the fridge overnight. This step is annoying but it makes a HUGE difference in the taste and texture of your cookies!
After at least 14 hour, preheat your oven to 350*F. Scoop 1/4 cup sized balls of dough and roll them into a circle. Give them a light press and bake for 14-20 minutes. Baking time depends on your oven and how soft or crispy you want them to be. (For the photos above, I baked mine for 17 minutes to achieve that chewy center with a crispy edge! FOR NORMAL SIZED COOKIES, Bake for 9-11 minutes.)
Allow them to cool for at least 15 minutes before you eat them. Partially to save your tongue, but also to give the cookies time to relax and finish developing that chewy texture we all know and love.
Store leftover cookies in an airtight container for 5 days. Store dough in the fridge for 5 days or freeze pre-scooped balls for up to 6 weeks.