Chocolate Chunk Cookies

Kinako Chocolate Chunk Cookies

Chocolate Chunk Cookies_2


We have quite a few chocolate chip cookie recipes on Bakepedia, but this is the first that has a soybean component. “Kinako” is roasted soybean flour and we didn’t know much about it before reading Nicole Bermensolo’s book, Kyotofu. Her entire book is a tribute to tofu and other soybean products, which she knows a ton about. She used to have a NYC restaurant featuring Japanese inspired desserts and has now turned her expertise to wholesale production. You will be able to find her baked goods at Whole Foods, Dean & Deluca and other on-line sources. Here we feature her Chocolate Chunk Cookies, her Yuzu Blueberry Pound Cake and offer an exclusive interview.


Kyotofu int. mechs.indd


Reprinted with permission from Kyotofu© 2015 by Nicole Bermensolo, Running Press, a member of the Perseus Books Group.




As far as I’m concerned, no dessert book would be complete without a chocolate chip cookie recipe. The quintessentially American treat takes on a Japanese twist with the addition of kinako —roasted soybean flour—which has a peanutty flavor that pairs amazingly well with dark chocolate.


Chocolate Chunk Cookies
Makes: 20 cookies
  • 1 ½ cups / 180 g all-purpose flour
  • ⅓ cup / 47 g kinako
  • ½ teaspoon baking soda
  • 1 teaspoons salt
  • ½ cup (1 stick) / 113 g unsalted butter, softened
  • ⅓ cup / 66 g granulated sugar
  • ½ cup / 109 g light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 4 ½ ounces / 128 g dark chocolate (64% cacao), roughly chopped
  1. Preheat the oven to 350° F / 177°C. In a medium bowl, whisk together the flour, kinako, baking soda, and salt, and set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars on medium-high speed until pale and fluffy, 5 to 7 minutes. Add in the egg and the vanilla extract and mix well.
  3. Add the dry ingredients in several additions, mixing just until incorporated. Fold the chocolate chunks into the dough; wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days.
  4. Drop the chilled dough by rounded tablespoons onto baking sheets and bake for 12 to 15 minutes, or until golden-brown.

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