Miso Chocolate Chunk Cookies (Vegan, Nut-Free) (Edit recipe)

Chewy, thin and loaded with pools of melted chocolate; at first bite it’s a delicious chocolate chip cookie - then you get those notes of nutty, toasty caramel thanks to the dark-aged, full-bodied miso.

10 minutes to 15 minutes

8 minutes to 10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	77
Fat:	3 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	103 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 24

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar, Organic
0.25 cup Cane Sugar, Organic
1.5 tsp ground (vanilla bean powder) Vanilla Beans, *I used Vanilla Bean Paste*
1.5 Tbsp Grape Juice, 100% white grape juice
1 Tbsp Red Miso Paste, *I used full-bodied, dark-aged miso*
1 cup All Purpose Flour
0.5 tsp Baking Soda
0.25 tsp Salt
1.5 cups Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk), Divided use

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 cookie sheets with parchment paper; set aside.
In bowl of stand mixer using paddle attachment, or in large mixing bowl using handheld electric mixer, beat on med-high speed to combine plant butter, sugars, vanilla bean paste, white grape juice, and miso.
In medium bowl, whisk to combine flour, baking soda, and salt.
Add dry mixture to bowl with wet mixture. Beat to combine, scraping sides of bowl, as needed.
Stir in 1 1/4 cups chocolate chunks.
Use 1 tablespoon cookie scoop to scoop dough, spaced at least 2-inches apart, on prepared cookie sheets (about 12 per cookie sheet).
Bake on middle rack of oven for 8-10 minutes, or until cookies have spread out and look slightly under-baked. Immediately after removing cookies from oven, use remaining 1/4 cup chocolate chunks to top each cookie with 1 to 2 chunks, pressing down gently. Cool 5 minutes before transferring to wire rack to continue cooling.
Serve slightly warm or at room temperature. Makes 24 cookies.

Notes

After topping baked cookies with chocolate chunks, using natural wooden toothpick to help melt chocolate quickly, which will create pools of melted chocolate on top of each cookie. The white grape juice helps the cookie retain its deliciously chewy texture for days. Purple 100% grape juice can also be used, however, it may slightly change the color of the cookies. Store leftover cookies, in a single layer in an airtight container, at room temperature for up to 5 days.