Welcome to the launch of our first ever volume of Kitsby's Lunar New Year community cookbook featuring recipes from our AAPI foodie network! The themes we wanted to shine through this project are how incredibly diverse our AAPI community is, and community - none of what we do here at Kitsby would exist without the support of our friends, family, neighbors, and beyond.
Many of us, who help to actively build the growing AAPI network that we have today, share roots in points of common nostalgia, which is exactly why we wanted this project to feature the nostalgia dish (the dish that transports you back to your roots) of each partner in a cookbook-format!
Meet Amy Hsiao of Kitsby:
Amy is the founder of Kitsby, a culinary kit experience brand based off of Asian American nostalgia. We focus on bringing flavors and techniques that have been passed down several generations to the mass market! We're trying to revolutionize Asian American cooking & baking by sweeping up convenience in your very own kitchen & accessible education on special cultural ingredients such as Japanese Hojicha powder, salted duck egg yolks, and more! There is something about homemade that can’t be replicated, as always its made with care and love.
These chocolate chip cookies are an ode to your classic treat with an Asian American spin. Instead of using salt to enhance the chocolate and butter flavors, we use Japanese red miso to bring an umami kick! This dish is super nostalgic to me because my favorite dessert is the classic Chips Ahoy cookie while growing up in Queens, NYC. My brother and I would get a small snack size bag of them every time we went to Saturday school and it was the highlight of my week. Knowing my love for baking, my father gifted me a electronic hand mixer when I was 13 and this cookie recipe (without the miso) was the first thing I ever made with that hand mixer. Given that my palette has changed since the age of 13, the red miso addition gives our classic cookie a complex spin.
Miso Choco Chip Cookies
- Servings
- 12 large cookies / 24 small cookies
Ingredients
- 2 cups + 2 Tbsp all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 ½ sticks butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup chocolate chips (or chopped chocolate)
- 3 Tbsp red miso paste
Steps
- Preheat oven to 350F. Line the baking sheet with parchment paper.
- In a medium bowl, mix together the flour, salt, and baking soda.
- In a separate mixing bowl, cream together the softened butter and both sugars. The mixture should be fluffy.
- Add in the eggs, then mix again.
-
Pour in half the dry mixture and beat until just incorporated. Scrape down the sides of the bowl, then add the remaining dry mixture. Beat again until just incorporated.
- The batter should be quite soft and sticky.
- Fold in the chocolate chips & miso paste.
- * Using two spoons (or a mini ice cream scoop), scoop out some batter and place on the baking sheet. Repeat until all dough is used, making sure to leave 2” in between each cookie.
- Bake for 12 minutes, then cool on wire rack for 5-10 minutes. Enjoy immediately!
* For even better flavor development, mix the dough and then chill in fridge overnight, or up to 24 hours. This allows the flavors to develop and meld together. Bake for 12 minutes at 350F.
** Best enjoyed when soft and warm. To warm up, microwave for 10 seconds, or heat in a 200F oven for 3 minutes.
Check out the cool flippable version of our cookbook here & explore the other recipes here: https://heyzine.com/flip-book/c21788a729.html
