Provided by Catherine McCord
Categories dessert
Time 2h30m
Yield about 30 cookies
Number Of Ingredients 8
Steps:
- Place the brown sugar and coconut oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium to high speed until thoroughly combined, about 1 minute. Add the milk, miso and vanilla and beat for 1 minute.
- Whisk the flour and baking soda in a medium bowl. Slowly add the dry ingredients to the miso mixture and beat on medium speed until just combined. Add the chocolate chips and beat until combined.
- Cover the dough and refrigerate for 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line each of 2 baking sheets with parchment or a silicone baking mat.
- Scoop the dough with a 1-inch ice cream scoop (or tablespoon) and place 15 dough balls on each of the prepared baking sheets. Gently press the dough down into a circle with your palm or fingers.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 10 to 12 minutes. Let the cookies rest on the baking sheets for 1 minute then transfer to wire racks to cool.
- Serve or store cookies in a tightly sealed container for up to 6 days.
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