Johnny Miller/Edge Reps
Chewy Miso Chocolate Chip Hazelnut Cookies
How to Make It
1. Pour all the wet ingredients into the bowl of a stand mixer. Using the paddle attachment, mix for 5 minutes at medium speed, scraping the bottom of the bowl as needed.
2. Pour flour, baking powder, and baking soda, in that order, into another big bowl, and whisk thoroughly.
3. Switch the mixer to low speed and slowly add the dry ingredients until everything is combined.
4. Turn off the mixer and remove the dough.
5. Using your hands or a spoon, mix chocolate chips and hazelnuts into dough.
6. Form dough into flat disks about 2 inches thick, wrap tightly in plastic wrap, and chill for 30 minutes before rolling out.(Because the dough contains coconut oil, it requires chilling for the best consistency.)
7. Preheat oven to 325°F.
8. On a lightly floured surface, dust dough with flour and roll out to ¼ inch thick.
9. Re-cover with plastic wrap and chill again for 30 minutes.
10. Remove chilled dough from fridge and cut out desired shapes using cookie cutters.
11. Place cutouts on a parchment-lined baking sheet and bake for 5 minutes.
12. Rotate baking sheet 180 degrees and bake for another 5–7 minutes, until the edges are golden brown.
13. Remove from the oven and allow to cool.
14. Decorate with Royal Icing and the sprinkles of your choice.
15. Allow Royal Icing* to harden and store cookies in airtight container.
*Vegan Vanilla and Chocolate Royal Icing
½ cup aquafaba
4 cups powdered sugar
1 vanilla extract
1 pinch salt
2 tablespoons cocoa powder
1. In the bowl of a stand mixer, combine the aquafaba and vanilla and beat on medium speed until foamy.
2. Turn the speed to low, add the sugar and mix until the mixture is shiny.
3. Turn the speed up to high and let the mixer run until the mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
4. Transfer half the vanilla icing to an air-tight container until ready to use, or put into a bowl and cover with plastic wrap, making sure it touches the surface of the icing so a skin doesn’t form.
5. To make the chocolate icing, add the cocoa powder to the remaining half and beat until mixed completely. Store as directed above.