Moroccan-Spiced Sweet Potato Miso Chocolate Chunk Cookies
Moroccan-Spiced Sweet Potato Miso Chocolate Chunk Cookies
Makes: about 1 dozen
Time: 45 minutes (+ cool)
DIRECTIONS
INGREDIENTS
1 ¼ cup all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons ras el hanout (see notes for substitute)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons coconut oil, room temperature
1/2 cup + 2 tablespoons dark brown sugar
1/4 cup white sugar
¼ cup sweet potato puree
1/2 teaspoon vanilla extract
3 tablespoons white miso paste
1 cup dark chocolate chunks
1/2 cup chocolate chips
Begin by bringing all of your chilled ingredients to room temperature (i.e. butter, pumpkin, miso paste)
In a bowl, whisk together the flour, cornstarch, pumpkin spice, baking powder, and baking soda. Set aside once combined.
In a bowl or stand mixer, cream together the softened, room temperature butter and brown sugar/white sugar for about 2 to 3 minutes. The mixture should be light and fluffy.
To the butter and sugar, add the pumpkin puree, vanilla extract, and white miso paste. Cream together until combined. The mixture may curdle a bit if whisked too much.
Add the dry ingredients to the wet and mix until a cookie dough consistency comes to fruition. Add the chocolate chips and chunks and fold until evenly distributed throughout the batter.
Chill the cookie dough overnight, preferably. If you’re in a pinch, you can choose to freeze the dough for 1 hour or until hardened.
Preheat your oven to 350 degrees Fahrenheit. Using an ice cream scoop or large spoon, place the dough evenly on a parchment-lined tray, 2 inches apart.
Place the tray in the middle/top portion of the oven. Bake for 10-12 minutes. Let cool.
Notes
Ras El Hanout
Ras El Hanout is a spice blend originating from Morocco. It translates to “top shelf”, eluding to the amalgamation of some of the cuisine’s finest and most flavor intensive spices like turmeric, cumin, coriander, cinnamon, cayenne, clove, ginger, and allspice.
The spice blend in this recipe can be substituted with the same amount of pumpkin pie spice or 1/2 teaspoon each of cinnamon and ginger and 1/4 teaspoon each of clove, allspice, and nutmeg.