Miso Chocolate Chip Cookies [vegan]
Sweet and salty, these vegan miso chocolate chip cookies offer a unique twist on a classic treat. The miso enhances the deep flavours of dark chocolate, creating an irresistibly chewy and flavourful cookie.
Equipment
1 mixer (stand mixer or hand mixer) (see note 1)
2 baking sheets
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 70 g granulated sugar
- 115 g light or dark brown sugar (see note 2)
- 110 g dairy-free spread
- 2 Tbsp white miso
- 1 tsp vanilla extract
- 190 g all-purpose flour
- ½ tsp baking powder
- 125 g dark chocolate chips
Instructions
- Place the sugars in the bowl of a food mixer. Using a paddle attachment, beat the sugars together with the dairy-free spread, miso and vanilla extract until light and fluffy, about 2 minutes.70 g granulated sugar, 115 g light or dark brown sugar, 110 g dairy-free spread, 2 Tbsp white miso, 1 tsp vanilla extract
- With the food mixer running on low speed, slowly add the flour and baking powder until combined. Fold in the chocolate chips. Chill the dough in the fridge for 2 to 3 hours. (see note 3)190 g all-purpose flour, ½ tsp baking powder, 125 g dark chocolate chips
- Preheat the oven to 190°C/170°C Fan / 375°F. Line two baking sheets with parchment paper.
- Take 2 tablespoons of cookie dough and form a small ball and place it on the baking sheet. (alternatively, you can use a medium size cookie scoop). Repeat with the rest of the cookie dough, making sure you space the cookies apart as they will become bigger when cooking.
- Bake for 10–12 mins. The cookies should be light brown and slightly soft in the centre when pressed. When done, remove from the oven, tap the tray on your work surface to flatten the cookies, and leave them to cool on the baking trays for 15 mins. The cookies will harden as they cool down. When the cookies are cold enough to be moved, transfer them carefully to a cooling rack and leave them to cool down completely.
Notes
1 - You can either use a stand mixer or a hand mixer
2 - My preference is to use dark brown sugar for a richer flavour but light brown sugar works as well.
3 - The longer you rest the dough, the more time the flavours will have a chance to develop. If you like you can even leave the dough overnight in the fridge.
Nutrition
Serving: 1cookieCalories: 233kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 0.1mgSodium: 199mgPotassium: 105mgFiber: 1gSugar: 19gVitamin A: 354IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg