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Chili Crisp Chocolate Chip Cookies

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5 from 14 reviews

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Ingredients

Units Scale
  • 7 tbsp (98 g) vegan butter
  • 2 tbsp (30 g) vegan cream cheese
  • 1/4 cup (50 g) cane sugar
  • 1/2 cup + 2 tbsp – 3/4 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 tbsp (20-30g) chili crisp**
  • 1/2 tsp (3 g) baking soda
  • 1 2/3 cup (210 g) all purpose flour**
  • 1/3 cup (75 g) chocolate chips/chunks
  • 1/2 cup (65 g) chopped pecans

Instructions

  1. 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.
  2. Use a large cookie scoop and divide into 8 portions onto a tray. Cover and refrigerate for at least 2 hours (preferably overnight).
  3. Remove from fridge. Pre-heat oven to 375 F.
  4. 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. 
  5. Remove from oven, sprinkle with fancy salt and let them sit for at least 10 minutes before serving. Enjoy!

Notes

  • *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. 

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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26 Comments

  3. 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.



    Reply

  5. 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



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  6. 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 🙂



    Reply

  7. Sweet, spicy, umami, chewy goodness cookies! YUM! Easy to make, once you have the chili oil done, also easy to eat a lot of!



    Reply

  9. 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!

    Reply