MISO CHOCOLATE CHIP COOKIES
Miso adds a subtle richness to baked goods, and also makes it more wholesome! Use plain "shiro," or white, miso for this recipe... be sure it's not flavored! You'll be pleasantly surprised with the complexity of flavor and creaminess that this ingredient adds to chocolate chip cookies!
Provided by Diana71
Categories Desserts Cookies Drop Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 14
Steps:
- Cream brown sugar, butter, and white sugar together in a stand mixer until light and fluffy, about 2 minutes. Add miso and mix for 30 seconds; scrape down the sides of the bowl. Add egg and vanilla extract; mix for 30 seconds. Add egg yolk and lemon juice; mix until all ingredients are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
- Mix flour, salt, baking powder, and baking soda together in a separate bowl. Add 1 cup flour mixture at a time to the wet ingredients, mixing for 30 to 45 seconds after each addition. Stir in chocolate chips and walnuts. Turn dough out onto a large sheet of parchment paper. Pull up the sides of the parchment paper and squeeze the batter together into a log. Wrap parchment paper around the log and place in the freezer for 1 hour.
- About 15 minutes before baking the cookies, preheat the oven to 350 degrees F (182 degrees C). Line a baking sheet with parchment paper or a silicone pad.
- Remove cookie dough from the freezer and cut or slice the log into 2 tablespoon-sized pieces. Shape each piece into a round ball and press flat with the palms of your hands to form a somewhat-thick disk, and place 2 inches apart on the prepared baking sheet.
- Bake in batches in the preheated oven until edges are golden brown, 12 to 14 minutes. Remove pan from the oven and allow to sit for 3 minutes before removing cookies to a wire rack to cool completely.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 19.1 g, Cholesterol 21.2 mg, Fat 6.4 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 3.3 g, Sodium 179.6 mg, Sugar 10.1 g
LEMON LIME WHITE CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 4 1/2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line two rimmed baking sheets with parchment paper.
- Add the flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
- Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together until lighter in color and fluffy, 1 to 2 minutes, scraping down the bowl as needed. Add the egg and beat until incorporated. Add the lemon zest, lime zest and vanilla extract. Beat until evenly combined. Add the dry ingredients to the butter-sugar mixture and mix until just incorporated. Remove the bowl from the stand mixer and fold the chocolate chips in with a rubber spatula.
- Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, keeping them 2 inches apart. Fill each tray with 12 to 16 cookies, then bake until the edges are golden brown and the centers are still soft, 8 to 10 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough. Alternatively, the cookie dough can be wrapped in plastic wrap and frozen for up to 1 month.
MILO CHOC CHIP COOKIES
Make and share this Milo Choc Chip Cookies recipe from Food.com.
Provided by katew
Categories Dessert
Time 30m
Yield 12-16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven 170 degrees.
- Cream butter and sugar
- Beat in eggs and vanilla and milo.
- Fold in flour and choc chips.
- Drop tablespoons of mixture on greased baking tray - allow for spreading.
- Bake for 18 - 20 minutes.
Nutrition Facts : Calories 344.6, Fat 17.7, SaturatedFat 10.7, Cholesterol 70.9, Sodium 446.2, Carbohydrate 44, Fiber 1.3, Sugar 23.6, Protein 4.2
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