Ingredients
All purpose flour: 280 g
Vegan organic dark chocolate 68%: 145 g (chopped)
Sugar: 115 g
Cocoa powder: 25 g
Shiitake powder: 10 g
Vegan butter: 115 g (room temperature)
White miso: 15 g
These decadent, cocoa-rich cookies highlight the earthy, umami depth of shiitake mushrooms. Rubba, known for his creative approach at D.C.'s Oyster Oyster, recommends baking directly from frozen to maintain the perfect texture.
How to make Shiitake Chip Chocolate Cookies
01.
Mix the Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, combine tempered butter, miso, sugar, and cocoa powder, mixing on medium speed until smooth and fully incorporated.
- Add shiitake powder and chocolate, continuing to mix on medium speed until evenly distributed.
- With the mixer on low speed, gradually add flour until just combined, forming a cohesive dough. Do not overmix.
02.
Roll and Freeze
- Roll dough between two sheets of parchment paper to roughly ¼-inch thickness. Using a cookie cutter (chef recommends mushroom-shaped cutters for thematic presentation), cut into desired shapes and arrange on a baking tray lined with parchment paper.
- Place cookies in the freezer for at least 1 hour, or until firm.
03.
Bake the Cookies
- Preheat the oven to 325°F.
- Bake cookies directly from frozen for 10 minutes.
04.
Serve
- Allow to cool slightly on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
More from this author
Read More
Get your free hot trends guide
Sign up for our monthly round-up of foodie inspiration and unlock our exclusive guide to what's hot in food and drink this year.
Get your free plating guide
Sign up for our monthly round-up of foodie inspiration and receive our exclusive plating guide free.
Discover your next fav spot
Sign up for our monthly round-up of foodie inspiration and receive our exclusive restaurant guide free.