Kat Lieu's Thick and Cakey Hojicha and Miso Chocolate Chip Cookies – World Spice

Name: Kat Lieu's Thick and Cakey Hojicha and Miso Chocolate Chip Cookies – World Spice
Ingredients: 180 g all-purpose flour; 180 g cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cornstarch; 1 to 2 teaspoons Hojicha Powder , adjust to taste; 2 sticks (225 g) unsalted butter, room temperature and cut into cubes (sub with vegan butter for vegan cookies); 3/4 cup (170 g) packed brown sugar; 1/4 cup (50 g) granulated sugar; 2 eggs (about 100 g), room temperature (sub with 100 g silken tofu or 100 g ripe bananas for vegan and egg-free cookies); 1 tablespoon miso, adjust to taste; 2 cups (350 g) bittersweet or semisweet chocolate (chips or chunks) (add more if desired and use vegan chocolate for vegan cookies); About 1/2 cup (85 g) nuts of choice, optional; Fleur de Sel

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"Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and...

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Ingredients

180 g all-purpose flour
180 g cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornstarch
1 to 2 teaspoons Hojicha Powder , adjust to taste
2 sticks (225 g) unsalted butter, room temperature and cut into cubes (sub with vegan butter for vegan cookies)
3/4 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
2 eggs (about 100 g), room temperature (sub with 100 g silken tofu or 100 g ripe bananas for vegan and egg-free cookies)
1 tablespoon miso, adjust to taste
2 cups (350 g) bittersweet or semisweet chocolate (chips or chunks) (add more if desired and use vegan chocolate for vegan cookies)
About 1/2 cup (85 g) nuts of choice, optional
Fleur de Sel