Holy moly you guys. Buckle your seatbelts. You are about to learn how to make what is quite possibly the best cookie in all of existence. Misugaru Chocolate Chip Walnut Cookies – a Subtle Asian Twist on the Levain Bakery classic.
Some background. Imagine a naïve middle school debo baking for the first time in her life. I had no clue what I was doing (and lemme tell you, it was NOT pretty). Since that first batch some odd years ago, I’ve made so many more batches of cookies of varying types and quality. So when I say this might be one of the best cookies in existence, I really mean it is SO. GOOD.
Now these cookies are my go-to for any occasion because they’re also so easy to make! Enjoy with coffee or tea and experience heaven. The sweet, nuttiness of the misugaru, slight spice and warmth of the nutmeg, the bittersweet chocolate, and the toasted goodness of the walnuts. Ho-ly.
But what’s the use of me talking about it? Try it for yourself! If you love chocolate chip cookies–even if you don’t like chocolate chip walnut cookies–this is a must.
So what exactly is misugaru?
Misugaru is a mixed roasted grain powder popular in Korea. You can enjoy misugaru as a latte, either hot or cold. Some drink misugaru as a meal replacement or diet food because of the high protein content. The powder generally consists of a mix of glutinous and non-glutinous rice, barley, millet, lentil, soybean, etc., which have been dried, roasted, and ground up.
Misugaru is sometimes sold in individual packets like instant coffee sticks or in large bags of just powder. Each mix can vary in the number and type of grains/beans used, as well as the amount of sweetener added. Individual packets are generally sweeter. For this reason, you might have to play around with the amount of misugaru powder and sugar content in this recipe.
If you don’t have misugaru, replace it with a protein powder of your choice. It won’t taste the same, but you can get the same texture and a high-protein snack
Ok enough talking… Here’s the recipe!
Let me know if you try it out! Leave a review below or tag me @dashofdebo on social media and use the hashtag #dashofdebo
Misugaru Chocolate Chip Walnut Cookie
Equipment
- oven
Ingredients
- 1/2 cup butter unsalted, room temperature
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 3 eggs
- 2 cups flour all purpose
- 3/4 cup misugaru powder
- 1 tsp nutmeg
- 1.5 tsp baking powder
- 1 tsp baking soda
- 2 cups walnuts toasted, chopped
- 2 oz chocolate chopped or chips
Instructions
- Preheat oven to 375°F or 190°C
- Cream room temperature butter. Add sugars and beat until light and fluffy
- Add eggs and beat until mixture is uniform
- Fold in all dry ingredients except for the walnuts and chocolate. Be sure not to overmix — it's ok if you can still see some streaks of flour at this point!
- Fold in walnuts and dark chocolate until the mixture is uniform
- Chill dough in refrigerator for 15-30 minutes or overnight to help keep the butter cold, let the gluten rest, and allow the flavors to meld a bit
- Portion out the dough into balls of your desired size and place 1 inch apart on a lined baking sheet. Don't press or mold the dough too much — just enough to keep its shape. You can also freeze the dough at this point for a later treat!
- Bake in your pre-heated oven for 11-12 minutes (14-15 if frozen) or until golden brown
- Let cool for a few minutes to let the cookie solidify a bit before digging in. Enjoy!
Hi Debo,
These look so good! Excited to use up my misugaru powder in something other than drinks. May I ask how many eggs are required for this recipe?
Thanks xx
Hi Josephine, thank you so much! The recipe includes 3 eggs. Hope your baking goes well!
The ingredient list is missing the eggs! How many eggs are in your recipe?
Hi Joyce, the recipe includes 3 eggs. Sorry for the inconvenience and thanks for trying out the recipe!
Looks delicious! Which ingredient does the misugaru replace? Considering using misugaru in another baked good. Thank you!
Hi Chris, I replaced some of the flour with misugaru! I would recommend replacing up to 1/3 of the flour in your recipe with misugaru. Keep in mind, the misugaru absorbs liquid differently than flour, so replacing more might require further tweaking with other ingredients!
how many eggs do we use?
Hi J, this recipe uses 3 eggs!
Such a creative spin! Out of curiosity, what did the misugaru substitute (e.g., 3:4 cup of flour)?
Hi Chris, thanks so much! The misugaru substituted about the same amount of flour and a bit of sugar as well. Hope you can try the cookies out!
I wanted to try this recipe but it doesn’t list how many eggs to use. It just says to add the eggs and beat. Can you please update this recipe so that I can try it.
Hi Jen, so sorry about that! I’ve updated the recipe to include 3 eggs. Hope you can give this recipe a try, thanks!
You left out the number and size of eggs. I assume it’s 2 large eggs. Since, we can’t wait for your reply we will use 2. First time making your recipe. Eggs hold the cookies together so it’s a big mistake on your part. Please always review before posting.
Hi Lily, I’m so sorry about that and thanks for taking the time to comment! I’ve updated the recipe to include the 3 eggs. Thanks for the advice as well.
Thanks for your blog, nice to read. Do not stop.
Thanks Mark! I appreciate that!