Thick and Cakey Hojicha and Miso Chocolate Chip Cookies Recipe by Kat Lieu

---

Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!

To make the matcha version, well, use matcha powder instead of hojicha, and mix in drops of green pandan extract for a more vibrant verdant color!

Also, rocket ship shapes can be tricky and can flop over, so carefully plop them up to erect standing again if they do plop over mid bake!!

---

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

---

Yield 8

Author Kat Lieu

Prep time

22 Min

Cook time

14 Min

Inactive time

30 Min

Total time

1 H & 6 M

Print

With ImageWithout Image

Thick and Cakey Hojicha and Miso Chocolate Chip Cookies Recipe by Kat Lieu

Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!

Ingredients

• 180 g all-purpose flour
• 180 g cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 to 2 teaspoons hojicha powder (try Hojicha Powder from World Spice)
• ,1 tablespoon any miso, adjust to taste
• 2 sticks (225 g) unsalted butter, room temperature and cut into cubes (sub with vegan butter for vegan cookies)
• 3/4 cup (170 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 eggs (about 100 g), room temperature (sub with 100 g silken tofu or 100 g ripe bananas for vegan and egg-free cookies)
• 1 tablespoon miso, adjust to taste
• 2 cups (350 g) bittersweet or semisweet chocolate (chips or chunks) (add more if desired and use vegan chocolate for vegan cookies)
• About 1/2 cup (85 g) nuts of choice, optional
• Pacific Flake Sea Salt or any sea salt flakes

Instructions

1. Line 2 large baking sheets with parchment paper.
2. In a bowl, sift in the all-purpose and cake flour, baking powder, baking soda, cornstarch, and Hojicha powder. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, a few minutes. Add the eggs and miso. Mix on low speed until just combined, scraping down the sides of the bowl as needed to incorporate the ingredients.
4. Tip in the bowl of dry ingredients. Mix until a cookie dough forms. Fold the chocolate chips (or chunks) and optional nuts of choice into the cookie dough.
5. Drop heaping 3/4 cups (about 165 g) of dough onto a baking sheet, about 4 large dough balls on each baking sheet spaced at least 2 inches (5 cm) apart. There’s no need to flatten these dough balls. Freeze the dough balls, uncovered, for 15 to 30 minutes. Just be sure to increase the baking time by a few minutes if you do. Meanwhile, preheat the oven to 400° F (200°C) with a rack in the center.
6. Bake for about 15-17 minutes, until the tops are golden and the edges begin to darken. As these are thicc cookies, the centers will be soft and the melted chocolates will be gooey.
7. Remove from the oven. Cool directly on the baking sheets to allow the cookies to set. Cookies tend to continue to “cook” as they rest on a warm baking sheet. The cookie centers should be soft and gooey but not runny or liquidy. Enjoy!
8. Store leftover cookies in an airtight container and consume them within a few days. Reheat in the toaster or oven at 350° F (180°C) for a few minutes.
9. Tip: If not available, 1/2 teaspoon of salt may be substituted for the miso. Add the salt to the dry ingredients before mixing it into the wet ingredients.

Notes

If you'd like to make these matcha flavored instead, please substitute the hojicha powder with matcha powder, up to 1 tablespoon.

Recommended Products:

Modern Asian Baking at Home Cookbook

Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes

---