I’ll probably try them again with a little less flour and baking soda and a lower oven temp. The miso flavour is very very minimal but there is a slight saltiness to them from the miso. Or maybe the baking temperature or time? I did 350F for 13minutes and the cookies turned out cakey in the middle and crunchy on the outside. I think the ratios must be off for these. They spread so I think would be great for ice cream sandwiches as well. Listened to other reviewers and did 350 temp and kept in oven less time. (Of course, the smaller amounts, like baking soda, are universally measured using spoons, which are standard globally, so those are okay as is.) Thanks for including weights for some of the ingredients, but you left out equivalents for the butter and the chocolate chips. With all that said, these were delicious cookies and I will be making again.Īs others have mentioned, the instruction to "preheat to 375°" belongs at the beginning of "Step 2", since "Step 1" ends with a hold of "about 1 hour".Īlso, to avoid confusion, the oven temperature should explicitly say "375☏", as well as including at least the international oven equivalent of "190☌" ("gas mark 5" for UK cooks is optional). This recipe makes a lot! Basically two batches. I would take note of what type of cookie pan you have and factor that into the timing) I added extra miso and it was still a subtle flavor. I left the cookies on the Nordic Ware pan in for about 15 minutes and 12 on the darker pan. I have two very different cookie sheets (one is vintage, thick dark metal, which browns everything much faster, and the other was a silver colored Nordic Ware sheet with a herringbone pattern). I baked at 350 degrees and they came out great. Could not taste the miso and overall the texture was too crunchy.Īs some reviewers have mentioned, these cookies do have a somewhat odd cakey texture. Followed recipe exactly aside from preheating oven while cookies were chilling, as others suggested, but they were WAY overcooked. I don’t know why I continue trying Bon appetite recipes, especially baked goods, as they ALWAYS disappoint!!! These cookies were aweful. Let baking sheets cool completely, then repeat process with remaining dough.ĭo ahead: Cookies can be baked 3 days ahead. Transfer cookies to wire racks and let cool. (You will have dough leftover.) Step 3īake cookies, rotating top to bottom and front to back, until golden brown and crisp around edges, 12–15 minutes. scoop (2 Tbsp.), portion dough into balls and divide between 2 large parchment-lined baking sheets, spacing at least 2" apart. Using a wooden spoon, stir in dry ingredients, then stir in chocolate chips. Add eggs one at a time, beating well after each addition and adding vanilla with the final egg. Using an electric mixer on medium-high speed, beat butter, brown sugar, granulated sugar, and miso in a large bowl, scraping down sides of bowl as needed, until light and fluffy, about 3 minutes. Whisk flour, baking soda, and salt in a medium bowl. In September of 2009, we started selling MOO Chocolates to stores in New England.Place racks in upper and lower thirds of oven preheat to 375°. We got to work sourcing quality ingredients and tried different ideas until we perfected the first ever MOO bars! That’s when we came up with the idea to create our own delicious chocolates using only the best ingredients! My kids came up with the name ‘MOO’. One summer my eldest son asked, “ Why do we only buy chocolate when we’re in Switzerland?” I told him that it was because the chocolates were made with real wholesome ingredients, so they were treats we could enjoy eating. My children and I spent summers in Switzerland, visiting family, hiking in the beautiful mountains and eating tons of chocolate! Every summer we’d go home with a carry-on suitcase full of delicious Swiss chocolate. Whenever they asked for a treat, I would look at the label and refuse them anything with unpronounceable artificial ingredients. Our family loves to indulge but I wanted it to be made with real ingredients. When my kids were growing up, I tried to feed them only “real” foods.
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