Misugaru Chocolate Chip Walnut Cookie
A Subtle Asian twist on NY's favorite cookie -- the classic Levain Chocolate Chip Walnut Cookie. The sweet, nuttiness of the misugaru, slight spice and warmth of the nutmeg, the bittersweet chocolate, and the toasted goodness of the walnuts blend together for the best cookie you'll ever try! My go-to cookie recipe for any occasion.
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!