Miso Choc Chip Cookies

Miso Chocolate Chip Cookies Recipe A Cozy Kitchen

WebDec 13, 2023 · Set aside. Add the unsalted butter, miso, sugars and vanilla extract to the bowl of a stand-up mixer. (Alternatively, you can do this in …

Rating: 4.6/5(59)
1. In a large bowl, whisk together the flour, baking powder and baking soda. Set aside.
2. Add the unsalted butter, miso, sugars and vanilla extract to the bowl of a stand-up mixer. (Alternatively, you can do this in a large bowl and use an electric hand mixer.) Cream the ingredients together until light and fluffy, about 3 minutes.
3. Crack in the egg and beat just until it’s combined. Add the flour and mix once more just until you no flour speckles appear. Add the chopped chocolate and mix one last time.
4. You can either use a large cookie scoop (that holds 3 tablespoons of cookie dough) or a medium cookie scoop (that holds 1 1/2 tablespoons cookie dough).

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Miso Chocolate Chip Cookies The Endless Meal®

WebNov 20, 2021 · Preheat your oven to 350 degrees Fahrenheit. Scoop the batter with a medium-sized cookie scoop onto cookie sheets and gently press the tops down with your …

Rating: 4.9/5(46)

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Miso Chocolate Chip Cookies — The Simple Sprinkle

WebApr 7, 2023 · Instructions. In a large bowl, whisk together the flour, brown sugar, cane sugar, and baking powder until well combined and there are …

Rating: 4.9/5(8)

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Secret Ingredient (Miso!) Chocolate Chip Cookies

WebMay 24, 2019 · Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until …

Rating: 5/5(66)
1. Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
2. Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
3. Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

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