Miso Rye Hazelnut Dark Chocolate Cookies

I know that’s quite the mouthful!  But despite their lengthy name, these DELICIOUS miso rye hazelnut dark chocolate cookies are super easy to whip up.

Dark Chocolate Chip Cookies with Miso, Rye, & Hazelnuts | These absolutely delicious miso rye hazelnut dark chocolate cookies are the upgrade that chocolate chip cookies have been waiting for...complex, nuanced flavors that avoid being too sweet. They only takes a few minutes to whisk together (I don't even bother getting my mixer out), and are a total crowd pleaser! #cookies #dessertrecipes #darkchocolate

They do take a few *slightly* special ingredients, but I promise it’s worth it.  You can get white miso at Whole Foods or on Amazon (or probably at the bigger regular grocery stores, in the Asian section).  It adds great umami/savory to many things.  And rye flour is pretty easy to find.

These miso rye hazelnut dark chocolate cookies will make you a hero at work, or with your family, or…with yourself.  They’re crazy easy, and (if you have the self-control) you can keep the cookie dough in the fridge for a few days, baking just a few up at at time so you always have fresh cookies.  YOU’RE WELCOME.

Dark Chocolate Chip Cookies with Miso, Rye, & Hazelnuts | These absolutely delicious miso rye hazelnut dark chocolate cookies are the upgrade that chocolate chip cookies have been waiting for...complex, nuanced flavors that avoid being too sweet. They only takes a few minutes to whisk together (I don't even bother getting my mixer out), and are a total crowd pleaser!

I made some modifications to the original recipe, which are reflected below.  I found it a bit sweet, so backed off the sugars a bit, and also I usually swap some white whole wheat flour in for some of the all-purpose.  A sprinkle of cinnamon also adds lovely depth.

This is a halved version of the original recipe as well.  It should make around 15-18 cookies, but you can easily double everything if you’re feeding a crowd.

Dark Chocolate Chip Cookies with Miso, Rye, & Hazelnuts | These absolutely delicious miso rye hazelnut dark chocolate cookies are the upgrade that chocolate chip cookies have been waiting for...complex, nuanced flavors that avoid being too sweet. They only takes a few minutes to whisk together (I don't even bother getting my mixer out), and are a total crowd pleaser!

Toast your hazelnuts (I usually do this at 350 F on a baking sheet for 8-10 minutes).  As soon as they come out of the oven, place them in a clean kitchen towel and close it up (like a bag), let it sit a minute, then you can use the towel to gently rub the skins off.  Roughly chop and set aside.

Chop up your chocolate into small chunks or slivers and set aside.

chopped chocolate in miso rye hazelnut dark chocolate cookies

Melt the butter.  Add to a large mixing bowl (I don’t feel the need to get my mixer out for this) along with both sugars, the vanilla, and the miso.  Whisk until fully combined and the mixture becomes glossy (about a minute).

Add the eggs, one at a time, and whisk until smooth and silky.

Add the flours, baking soda, baking powder and cinnamon, and use a spoon to mix.  Only mix until just combined, you don’t want to overmix.

miso is a special ingredient in these cookies

easy & delicious miso rye hazelnut dark chocolate cookies

rye flour adds a nice flavor in these delicious miso rye hazelnut dark chocolate cookies

Add the chocolate chunks and hazelnuts, and stir in until just combined.

Refrigerate for 1 hour before baking.  The dough does really need this.  Preheat the oven to 355 F (180 C) and line a large baking sheet with parchment paper.

these cookies are packed with chocolate and toasted hazelnuts

easy & delicious miso rye hazelnut dark chocolate cookies

Spoon about 3 tablespoons of dough into your hand and roll into a rough ball.  Place on baking sheet, leaving room to spread.  Sprinkle (carefully, so it stays on) with a pinch of flaky salt.

easy & delicious miso rye hazelnut dark chocolate cookies with flaky sea salt

easy & delicious miso rye hazelnut dark chocolate cookies

easy & delicious miso rye hazelnut dark chocolate cookies

Bake for 9-12 minutes. About 7 minutes in, open the oven door. Pick up the cookie sheet and bang it onto the oven rack a couple of times, so the cookies deflate and spread a little more.

Bake until golden, becoming crisp around the edges and still a little gooey looking in the center.

easy & delicious miso rye hazelnut dark chocolate cookies

easy & delicious miso rye hazelnut dark chocolate cookies

easy & delicious miso rye hazelnut dark chocolate cookies

Remove from the oven and bang one more time on the stovetop.  Let cool for a few minutes, then move to a cooling rack.

easy & delicious miso rye hazelnut dark chocolate cookies *

easy & delicious miso rye hazelnut dark chocolate cookies

easy & delicious miso rye hazelnut dark chocolate cookies

Most people will say they’re best warm…and they are delicious, but I personally like them once they’ve cooled and developed those lovely crisp edges, and the chocolate has solidified a bit.  To each her own.

Adapted slightly from The Brick Kitchen

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Dark Chocolate Chip Cookies with Miso, Rye, & Hazelnuts | These absolutely delicious miso rye hazelnut dark chocolate cookies are the upgrade that chocolate chip cookies have been waiting for...complex, nuanced flavors that avoid being too sweet. They only takes a few minutes to whisk together (I don't even bother getting my mixer out), and are a total crowd pleaser! #cookies #dessertrecipes #darkchocolate

Miso, Rye & Hazelnut Dark Chocolate Cookies

Miso, Rye & Hazelnut Dark Chocolate Cookies

Yield: 15-18 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

These absolutely delicious miso rye hazelnut dark chocolate cookies are the upgrade that chocolate chip cookies have been waiting for...complex, nuanced flavors that avoid being too sweet. They only takes a few minutes to whisk together (I don't even bother getting my mixer out), and are a total crowdpleaser!

Ingredients

  • 110 g of unsalted butter (1 stick)
  • 95 g of light brown sugar
  • 75 g of granulated sugar
  • 2 tablespoons of white miso paste
  • 1/2 teaspoon of vanilla (paste or extract)
  • 1 large egg
  • 100 g of all-purpose flour (I like to do some white whole wheat)
  • 70 g of rye flour
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • Sprinkle of cinnamon
  • 125 g of dark chocolate, roughly chopped into small pieces
  • 30 g of hazelnuts toasted, skins removed & roughly chopped
  • Flaky sea salt for sprinkling

Instructions

  1. Toast your hazelnuts (I usually do this at 350 F on a baking sheet for 8-10 minutes).  As soon as they come out of the oven, place them in a clean kitchen towel and close it up (like a bag), let it sit a minute, then you can use the towel to gently rub the skins off.  Roughly chop and set aside.
  2. Chop up your chocolate into small chunks or slivers and set aside.
  3. Melt the butter.  Add to a large mixing bowl (I don't feel the need to get my mixer out for this) along with both sugars, the vanilla, and the miso.  Whisk until fully combined and the mixture becomes glossy (about a minute).
  4. Add the eggs, one at a time, and whisk until smooth and silky.
  5. Add the flours, baking soda, baking powder and cinnamon, and use a spoon to mix.  Only mix until just combined, you don't want to overmix.
  6. Add the chocolate chunks and hazelnuts, and stir in until just combined.
  7. Refrigerate for 1 hour before baking.  The dough does really need this.  Preheat the oven to 355 F (180 C) and line a large baking sheet with parchment paper.
  8. Spoon about 3 tablespoons of dough into your hand and roll into a rough ball.  Place on baking sheet, leaving room to spread.  Sprinkle (carefully, so it stays on) with a pinch of flaky salt.
  9. Bake for 9-12 minutes. About 7 minutes in, open the oven door. Pick up the cookie sheet and bang it onto the oven rack a couple of times, so the cookies deflate and spread a little more. Bake until golden, becoming crisp around the edges and still a little gooey looking in the center.
  10. Remove from the oven and bang one more time on the stovetop.  Let cool for a few minutes, then move to a cooling rack.  Serve warm.

Notes

  1. Strongly, STRONGLY recommend using good quality chocolate from a bar, vs. chips (which won't melt the same way).  Between 63% and 72% is your sweet spot.  I often have Guittard on hand.
  2. The dough really does need to be refrigerated for an hour before baking.  I almost never do this with other cookie recipes, but TRUST ME.  You can refrigerate for up to a few days, but if it's been in the fridge a long time it will be hard to roll into balls---let it sit on the counter for 30 minutes to soften.

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