Miso Rye Chocolate Chip Cookies with Coconut
Nothing better than a chewy, rye chocolate chip cookie with a perfect balance of sweetness and saltines coming from the miso. Oof, enough said.
Ingredients
- 2 sticks unsalted melted butter (220g)
- 1 cup brown sugar (200g)
- ½ cup granulated sugar (100g)
- ¼ cup white miso paste (72g)
- 1 tsp vanilla extract
- 4 egg yolks
- 1¼ cups rye flour (170g)
- 1⅓ cup ap flour (170g)
- ½ tsp baking soda
- ½ tsp baking powder
- 2 bars chopped bittersweet baking chocolate (226g)
- 1 cup dried coconut chips
- flaky salt (optional)
Instructions
- In a bowl, combine melted butter, boths sugars, vanilla, and miso. Beat till fully combined.
- Add egg yolks one at a time, beat well after each addition until smooth.
- In a separate bowl, sift the flours, baking soda, and baking powder together.
- Add the flour mixture to the butter mixture in batches, folding rather than stirring.
- With some streaks of flour still visible, fold in the chopped chocolate and coconut until just combined. Throw the whole bowl in the fridge to chill for 1 hour.
- Preheat oven to 325° f
- Using an Ice cream scoop, scoop out about 24 cookies. Chill while the oven finishes preheating.
- About 4-6 per baking sheet (they are large and will spread out). Bake for 14-16 min till the edges are slightly golden.
- Let them cool completely on a wirerack before diving in. Sooner if you prefer them doughy!