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!

Let’s make edible matcha cookie dough that’s gluten-free, vegan, and raw with a super easy and quick recipe by Kat Lieu, the newly proclaimed doyenne of Asian-style home baking!

Let’s make vegan matcha miso chocolate cookies with this easy and quick recipe by Kat Lieu.

Let’s make triple chocolate black cocoa cookies for all our family and friends!

Let’s make Holiday Pavé Brownies with a recipe by Kat Lieu

Let’s make decadent mochi brownies that are chewy and gluten-free with a recipe by Subtle Asian Baking member Derrek Tomine!

Let’s make thick red velvet cookies to celebrate any occasion, and not just for the holidays!

Let’s make mini pandan cookies with baker Jade Nhin

Let’s make large brown butter matcha miso cookies for the holidays and impress all our friends and fam!

Imagine a decadent brownie and a marshmallow mochi had a baby. This chocolate brown butter mochi is that baby. Now make it spicy with gochujang and umami-ful with miso. Here’s our gochujang chocolate brown butter mochi recipe.

The Timorese ladder biscuit is a delicious crisp biscuit infused with a nutty, Lum Ying / almond texture and licorice flavor. The ladder biscuit received its name due to the crimp shape, making it seem like a step ladder or a ladder to heaven.