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Chili Crisp Chocolate Chip Cookies

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5 from 14 reviews


Units Scale
  • 7 tbsp (98 g) vegan butter
  • 2 tbsp (30 g) vegan cream cheese
  • 1/4 cup (50 g) cane sugar
  • 1/2 cup + 2 tbsp – 3/4 cup (125-150 g) dark brown sugar*
  • 2 tbsp (36 g) sweet miso paste
  • 2 tbsp (30 ml) non dairy milk
  • 2 tsp (10 ml) vanilla
  • 12 tbsp (20-30g) chili crisp**
  • 1/2 tsp (3 g) baking soda
  • 1 2/3 cup (210 g) all purpose flour**
  • 1/3 cup (75 g) chocolate chips/chunks
  • 1/2 cup (65 g) chopped pecans


  1. Add butter, cream cheese, sugar, miso paste, non-dairy milk and vanilla. Scoop out the chili crisp, draining most of the excess oil and getting more of the crunchy bits, and add that to the bowl. Use a electric hand whisk and beat until well combined. Add the all purpose flour, baking soda, salt, chocolate chips and pecans. Mix using a spatula with folding motions until there are no more steaks of flour.
  2. Use a large cookie scoop and divide into 8 portions onto a tray. Cover and refrigerate for at least 2 hours (preferably overnight).
  3. Remove from fridge. Pre-heat oven to 375 F.
  4. Place 4 pieces of dough on a silicon mat. press a few chocolate chips on the top if desired. Bake for 6 minutes, remove from the oven and carefully drop the baking tray onto your counter 2-3 times. Place it back into the oven and bake for another 6 minutes, or until edges are golden brown. 
  5. Remove from oven, sprinkle with fancy salt and let them sit for at least 10 minutes before serving. Enjoy!


  • *You can decrease the amount of brown sugar to 125-135 g if you wish, but please note they will be slightly less chewy and spread less.
  • ** I used my umami crisp for this recipe. If using another brand, please adjust the amount by how strong the spice is. When scooping it out, try and get more of the crunchy bits versus the oil. 
  • *** If you prefer more thin and spread out cookies, decrease the flour to 165 – 190 grams. 

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. I was planning to make this cookie ever since I saw your TikTok video about it and I’m glad I finally did!! Although I used normal butter and cream cheese, they turned out perfect both flavor and looks. The pecans really give a nice toasty flavor, and the miso and chilli oil gave that perfect balance of sweet, salty and a lil spice 🦵.

    Definitely will be making again, maybe try a few tweaks on the additions / toppings. Also thinking to try your other unique recipes!!

  2. Would have never thought to put a garlicky chilli oil into a cookie, but here we are and I’m living for it. I’m not a huge sweet tooth, and I definitely like my sweets balanced with spice or saltiness and this cookie just ticked all the right boxes. It was perfectly crisp on the edges and chewy/ moist in the middle- even after being stored in a container for a week. I used the miso chilli oil recipe also from Okonomi Kitchen in this cookie and it was so fragrant. While it wasn’t chilli to eat, it left a nice spicy kick and was incredibly moreish. The whole kitchen smelt ridiculous when these were baking. Made these for a dessert table at a party and the guests inhaled them, while asking for the recipe.

  3. Saw these features in the latest issue of VegNews! Quick question—how would you recommend storing these? How long do you think they’ll stay fresh? I need to make these in advance to share the goodness with a big group of people!

  4. I’m obsessed with miso and I’m obsessed with chili crisp, so these were seriously so good. I didn’t have sweet miso on hand but I DID have mild sodium white miso. I also used two tablespoons of Lao Gan Ma chili crisp here (though I’ve been meaning to make Lisa’s chili crisp!). I also didn’t have an electric mixer on hand, but these were fine with a standard whisk. The texture was chewy and the flavor profile was unreal.

  5. The best cookies, so indulgent! The miso recreates a flavour very similar to salted fudge ; really hits the spot for someone who can’t have dairy 🙂

  6. Made these with Fly by Jing chili crisp – chewy and different. Was surprised by the non-chili flavors that came through.

  7. So these were DELISH!!! Didn’t have a lot of the vegan ingredients so I substituted with regular cream cheese, etc. but these cookies were the 💥 letting them chill overnight was torture but so worth it. Thank you for creating these unique recipes that almost literally take my tastebuds to new places lol 😁

  8. These cookies are amazing!!! I used 175g of flour and they came out so chewy and perfect. 100% would make them again.

  9. We did our version with orange-infused chocolate, chilli oil (infused with nutmeg) – we spicy people <3

    The whole family is a fan of chilly chocolate. Props for the added rayu. Japanese food is so close to us. thank you for this recipe.

  10. I really, really love this recipe. I added about a tablespoon of coco powder to make mine a little extra chocolate as well as using 6 tbsp of butter and 3 tbsp cream cheese since I didn’t want to cut into a new stick of butter haha. I cooked mine on a ceramic tray so it took a little longer to cook.

    They’re such an experience eating, like they start spicy and almost savory with the miso but they end with a rich sweet chocolate flavor. It’s the most interesting cookie I’ve ever made and I will definitely make more! I ended up with ten cookie dough balls so I saved 5 to make fresh in the oven later for my sister.