These might be the best chocolate chip cookies of my life – roasty kinako adds a rich toasty flavor while still maintaining that classic CCC nostalgia. Flaky sea salt on top adds a savory component to balance out the sweet. Use whole wheat flour for more earthiness or substitute all-purpose. It’s an umami bomb of a cookie.

When I first started my blog, I swore I wouldn’t make a chocolate chip cookie recipe. There’s millions out there, how could I really improve on those? And anyway who would ever even find mine in that giant recipe dump? And I don’t want to go too creative and destroy the essence of a pure, perfect CCC.

But then I found the glory of toasted milk powder, and I thought, well maybe just one chocolate chip cookie recipe. It only boosted the classic CCCs essential flavor profile.

Now here I am, breaking my promise yet again. But I swear, I only do it for a good reason. And that reason is kinako.

What is Kinako?

Kinako is a roasted soybean powder used in Japanese cooking. It is often used mixed with sugar as a dusting for mochi desserts. It has a roasty, nutty flavor that I find really similar to peanut butter. Since my younger daughter was diagnosed with a severe peanut allergy, we resorted to kinako quite often to satisfy our peanut cravings.

Kinako is also great because it has a lot of umami. When added to Western baked goods like these cookies, you get a toasty, nutty, rich, umami flavor. It’s SO GOOD.

You can buy kinako at any Japanese grocery store and even at Daiso. I have a link in the recipe card down below if you don’t live near an Asian market and need to use Amazon, but it’ll be much more expensive online. It’s also similar to the Korean ingredient konggaru, so if you have a Korean market near you, you can look for that as a substitute.

Why Make Whole Wheat Chocolate Chip Cookies

Kinako pairs really well with whole wheat because of their complementary earthy flavors. Plus, using whole wheat flour means I sneak more protein and fiber into my kids’ diet without them even knowing. I’ve found that this flour mixture does result in a softer cookie that can fall apart a little easier, but it still bakes up fine. Of course you can always substitute regular all-purpose flour if you wish.

More Ingredient Substitutions

I use a combination of brown sugar and white sugar, but you can use whatever ratio of those two sugars that you prefer. I also use chocolate chips, but if you want to be extra fancy, you chop a dark chocolate bar into small chunks for that artisan bakery look.

I do NOT recommend trying to add too many mix-ins like nuts or substituting any liquid sweeteners for the sugars. This dough simply wouldn’t hold up well.

More Asian Cookie Recipes

Looking for more cookies your kids will love but with some fun Asian flavors added? Try these:

three kinako whole wheat chocolate chip cookies on round white ceramic plate on cookie sheet
No ratings yet

Kinako Chocolate Chip Cookies

Mochi Mommy
Upgrade your CCCs with nutty roasted soybean powder (kinako). It pairs perfectly with whole wheat flour for a healthier cookie, but you can substitute all-purpose as well.
Servings: 16 large cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
  

  • 1/2 cup softened, unsalted butter , 113g
  • 1/2 cup lightly packed dark brown sugar , 100g
  • 1/4 cup granulated sugar, 50g
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour , 120g
  • 1/2 cup kinako, 50g
  • 3/4 cup chocolate chips, 130g
  • 1 pinch flaky sea salt, optional

Equipment

  • electric beater or stand mixer

Instructions
 

  • Preheat your oven to 350F and line two baking sheets with parchment paper or silicone mats.
  • In the bowl of a stand mixer, put softened butter, brown sugar, granulated sugar, baking powder, baking soda, and salt. Using the paddle attachment, beat until the butter and sugars are creamed. It should be lighter in color and fluffy, similar to frosting. You can also cream the butter and sugars with a handheld electric mixer.
  • Add egg and vanilla extract and beat again until the mixture is homogenous.
  • Add the whole wheat flour and kinako and very gently mix until a dough starts to form.
  • Add the chocolate chips and gently mix again to disperse the chocolate throughout the cookie dough.
  • Scoop the dough and roll into balls. If using a 2-tbsp cookie scoop, you can get about 24 small cookies. I like to make mine larger, for about 16 cookies.
  • Place the cookie dough spheres onto your prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes. These cookies are naturally soft in texture due to the combination of flours used.
  • Immediately after removing the cookies from the oven, sprinkle the flaky sea salt, if using. Leftovers can be kept in an airtight container at room temperature.

Notes

You can substitute all-purpose flour for the whole wheat flour.
You don’t need to chill these cookies, but if you do, they will develop an even deeper flavor and bake up a little more thick. You can stick them in the fridge, covered, for up to two days before baking or even freeze the cookie dough balls to bake at a much later time.
Did you make this recipe?Please leave a star rating and review below!