Chocolate Chip Kinako Cookies Recipe

These roasty, toasty chocolate chip kinako cookies are crisp on the inside and chewy on the inside.

Kinako is roasted soybean flour, and it has a lovely warm, nutty flavour – making it the perfect cookie ingredient.

My chocolate chip kinako cookies recipe is pretty simple, with a standard brown sugar cookie dough base. As usual with my chocolate chip cookies of any flavour, I like to use a mix of milk and dark chocolate. But you can use any kind of chocolate you like in any combination, including white.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes about 16 cookies.)

Ingredients:

150g light muscovado sugar
100g caster sugar
115g unsalted butter, melted and cooled
1 egg
120g plain flour
60g kinako
1/2 tsp baking powder
1/2 tsp salt
100g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped

Method:

1. Preheat the oven to 180°C and line a couple of baking trays with non-stick baking paper.

2. Stir the sugars and butter together until evenly mixed, and stir in the egg until smooth.

3. Add the flour, kinako, baking powder, salt and chocolate chips and stir until well-combined.

4.  Shape the dough into small balls (I use a standard ice cream scoop to portion it out evenly).

5. Space the balls out on your prepared baking trays so they're at least 4cm apart. Bake for 8–12 minutes, depending on how thick and chewy or thin and crisp you want them.

6. Let the cookies cool before serving.

Enjoy, and have fun.