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Chili Crisp Chocolate Chip Cookies
- 7 tbsp (98 g) vegan butter
- 2 tbsp (30 g) vegan cream cheese
- ¼ cup (50 g) cane sugar
- ½ cup + 2 tablespoon - ¾ 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
- 1-2 tablespoon (20-30g) chili crisp**
- ½ tsp (3 g) baking soda
- 1 ⅔ cup (210 g) all purpose flour**
- ⅓ cup (75 g) chocolate chips/chunks
- ½ cup (65 g) chopped pecans
- 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.
- Use a large cookie scoop and divide into 8 portions onto a tray. Cover and refrigerate for at least 2 hours (preferably overnight).
- Remove from fridge. Pre-heat oven to 375 F.
- 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.
- 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.
Marissa Barker says
Can I use gluten free flour?
Lisa Kitahara says
I haven't tried but if it's a blend, it may work!
I have a dumb question. I have red miso and "mellow white miso," both soy based, on hand. Is white miso the same as sweet miso? I can't wait to try these cookies but I have to make your chili crisp first. Planning to make both this weekend!
Lisa Kitahara says
No, sweet miso is sweeter and lighter in colour! 🙂
What is “chili crisp”? Thanks!
Lisa Kitahara says
It's a type of chili oil!
Christina Yeung says
Should I add more liquid if the dough is dry?
Lisa Kitahara says
the dough should be quite thick!
Sweet, spicy, umami, chewy goodness cookies! YUM! Easy to make, once you have the chili oil done, also easy to eat a lot of!
Christina Prunesti says
Loved this recipe! I had to make some adjustments because we were snowed in and I didn't have all the ingredients, but the base for this recipe is AMAZING! I ended up only adding a tbsp of the chili, but will definitely add the whole 2 tbsp next time for something a little spicier. I also added candied orange peel just bc I had it. The cookies were nice and chewy and crisp along the edges, as promised. Very excited to try this again 🙂
HUGE FAN! As is everyone who tried them when I made them. The kick is subtle and can be adjusted based on preferences (she gives instructions on this as well), and it is a perfect mix of sweet and salty. I 100% will make again and I think it would be a great item to take to a gathering because you know there we won’t be anything else like it
Are there any subs for the vegan cream cheese? Recipe looks delcious!
I have the same question! Can I just increase the amount of butter?
Don’t be put off by what seems an odd pairing of ingredients, these cookies are so delicious and full of umami. Do give them chance, because I reckon they will blow your mind.
these are the best cookies, thank you!!!
What kind/brand of chocolate chips did you use? They look big in your pics! I can’t wait to try these cookies!
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.
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.
These cookies are amazing!!! I used 175g of flour and they came out so chewy and perfect. 100% would make them again.
Desirene Arjunan says
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 😁
C Smith says
Made these with Fly by Jing chili crisp - chewy and different. Was surprised by the non-chili flavors that came through.
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 🙂
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.
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!