Kinako Chocolate Chunk Cookies
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.
Reprinted with permission from Kyotofu
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.
- 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
- Preheat the oven to 350° F / 177°C. In a medium bowl, whisk together the flour, kinako, baking soda, and salt, and set aside.
- 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.
- 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.
- 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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