Kinako Chocolate Chip Cookies
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.
Equipment
- electric beater or stand mixer
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
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.