Wednesday, September 13, 2017

KCC (Kinako Chocolate Chip) Cookies

Why not have a healthy (er) Kinako Chocolate Chip Cookie for dessert tonight? These melt in your mouth cookies get a nutty flavour and hit of protein from kinako - toasted soy flour.

Kinako Chocolate Chip Cookie

It's been a while since I wrote about using one of my "secret weapon" ingredients for baking - kinako. I love it for it's nutty flavour, it's great binding ability and of course it's nutritional profile. Now that we're into the latter half of the year, I'm starting to stock my freezer with cookie doughs for holiday baking (I know... sorry), and these babies are definitely on the roster.

I couldn't resist trying these out when I found the recipe in  Kyotofu by Nicole Bermensolo - after all, who doesn't like chocolate chip cookies? Okay, I know a few people too, but most of the world enjoys them. These ones, in particular, enticed me because they relied on chopped dark chocolate for ultimate gooeyness, and were easily veganized. I also added a touch of spelt flour to the mix (as written it was only kinako and AP) and upped the kinako a bit just for flavour and texture. The resulting biscuits were chewy, just crisp on the edges, packed with chocolate and perfectly sweet. The colour was fabulous too - the perfect "sun kissed" tan - and everyone who ate my first batch raved about them.

My favourite part about this dough is that it takes well to the "slice and bake" method too - simply form into a log and wrap in waxed paper, then foil, and stash in the freezer (follow my advice on this chocolate chip cookie post for the best shaped cookies). Slice and bake as needed / wanted / craved - but you'll want to make double batches just to eat the dough itself!

KCC (Kinako Chocolate Chip) Cookies
Adapted from Kyotofu by Nicole Bermensolo
Makes ~24
1 cup flour
1/3 cup spelt flour
½ cup kinako
1 tbsp ground flaxseed
½ tsp baking soda
¼ tsp nutmeg
½ tsp salt
½ cup shortening
½ cup sugar
¼ cup brown sugar
1 tbsp vanilla
4 ½ oz chopped dark chocolate (I used callets)
  1. In a medium bowl, whisk together the flours, kinako, flaxseed, baking soda, nutmeg and salt. Set aside.
  2. Cream together the shortening and sugars until fluffy.
  3. Add the vanilla extract, mixing well.
  4. Add the dry ingredients, mixing just until incorporated.
  5. Fold the chocolate chunks.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 days.
  7. Heat the oven to 350° F and line baking sheets with parchment.
  8. Drop by rounded tablespoons onto baking sheets and bake for 12 to 15 minutes, or until golden-brown.

Amount Per Serving
Calories: 127.0
Total Fat: 6.5 g
Cholesterol: 0.0 mg
Sodium: 1.1 mg
Total Carbs: 15.9 g
Dietary Fiber: 1.2 g
Protein: 2.1 g