Bio Chocolate Chip Cookies

Organic chocolate chip cookies

Anyone who thinks that Genusskoarl can only be spicy is wrong. We love sweets and have reinterpreted chocolate chip cookies with our chickpea miso. This recipe will not only impress cookie lovers. Sweet and mild spice merge to create an aromatic pleasure that is second to none. A warning in advance: “Caution: Danger of addiction!”

If you can't control yourself, you can freeze the dough in portions and bake fresh cookies as needed. Wonderfully crispy on the outside and soft and fudgy on the inside - that's what sets this recipe for miso cookies apart. Be sure to try it and enchant friends and family with this wonderful taste.


190 g butter (room temperature)
200g brown sugar
90g white sugar
270g flour
90 g chickpea miso
2 eggs
½ tsp baking powder
½ tsp baking soda
175 g dark chocolate or baking-proof chocolate drops
100 g hazelnuts
Ground vanilla bean


Place flour, baking powder and baking soda in a bowl and stir. Chop hazelnuts or chop them in the food processor. If you don't have chocolate chips, chop the chocolate roughly. The chocolate drops look better visually, but when it comes to taste it doesn't matter whether you use drops or chopped chocolate.

Place the butter and both types of sugar in a mixing bowl and beat until fluffy for several minutes. When the mixture has become nice and fluffy, add the egg and Chickpea miso add and continue stirring. Add the dry ingredients one at a time and gently work into a dough. Save about 1/3 of the chocolate for later. Place the dough in the refrigerator for 1 hour.

Place baking paper on a baking tray and form dough balls using 2 spoons or an ice cream scoop. It's best to stack 2 small balls on top of each other. You can also pipe the dough using a piping bag. Here too, it is best to pipe 2 small blobs on top of each other. Before baking, spread a few more chocolate drops on the dough blanks. We recommend only baking 6 cookies per tray as the dough will spread during baking.

Bake in a preheated oven at 180 degrees for about 12 minutes. The baking time depends on the amount of dough and the oven. When the cookies are nicely browned, they are ready. Let cool and continue with remaining dough.

If you liked the recipe, download or print out the recipe card:

Genusskoarl tip:

If 30 cookies are too many at once, you can freeze the portioned dough blanks. After portioning, place on a board or plate in the freezer. If the dough blanks are frozen, you can store them in a bag or container in the freezer. If necessary, place the frozen dough pieces on a baking tray lined with baking paper and bake as usual in the preheated oven for about 12 minutes.

Karl Severin Traugott aka Genusskoarl
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