Miso Tahini Chocolate Chip Cookies
The ultimate CCC — These Miso Tahini Chocolate Chips Cookies are the chewiest cookie of your dreams. The miso adds such a complex flavor with a hint of nuttiness from the tahini; they’re so lovely.
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I’ve been on a mission of recipe perfection. Ridiculous as it sounds, it’s been nice to push myself into a corner and make the same thing over and over again until it’s literally perfect, in my opinion, that is.
One of the first things I set out to make just right was chocolate chip cookies.
I’m a huge ccc fan, who isn’t?, but to be honest, a lot of the gluten-free, vegan cookie recipes out there (mine included) and store-bought options just don’t cut it. Some are way too sweet, some are just bland. Some are crumbly like sand, others cakey. I love a good chewy cookie. Flat as can be. I want the lacey edges and the gooey, chewy center with the whole thing being studded with large chocolate chunks or too many chocolate chips.
Salt is essential to a good cookie and that’s where I feel like a lot of recipes and products fail. Salt is the most important ingredient in desserts as it pulls out the sweetness; you need that salinity for the sugar to not just sit flat on your tastebuds. While I always add salt to my dough, and more often than not, flaky sea salt to the top of the baked cookies, I wanted something even more complex.
Still wanting the cookie to be a class ccc, miso was my first thought and the winner. A few more tweaks of sugar combos, and tahini ratios led me to my perfect chocolate chip cookie.
I hope you love them as much as I do.
Miso Tahini Chocolate Chip Cookies
Ingredients
- 1 1/4 cups oat flour
- 1/3 cup white cane sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/4 cup softened unsalted butter
- 2 tablespoons tahini
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons white miso paste
- 1-2 tablespoons unsweetened plain almond milk to thin if needed
- 1/2 cup chocolate chunks or chips
- Flaky sea salt for topping
Instructions
- Preheat the oven to 325° F.
- In a large bowl, whisk together the oat flour, white sugar, brown sugar, and baking soda.
- Using a wooden spoon, mix in the softened butter, tahini, vanilla and almond extract, miso paste, and almond milk until well combined.
- Fold in the chocolate chips then use a cookie scoop to place cookies on a sheet pan about 3″ apart. Refrigerate for 30 minutes.
- Tranfer the cookies to the oven and bake for 12-14 minutes until the edges are set and the centers are slightly underbaked.
- Remove from the oven and slap the tray on the counter once or twice to flatten slightly. If desired, use a large-rimmed cup to gently shape the cookie into a perfect circle. Let cool for 10-15 minutes for the best chewy texture.
Notes
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