Chocolate Crinkles with Rye & Miso

I used to love chocolate crinkles as a kid. I loved the way they looked, the way they tasted and I loved their name. As I got older the single note sweetness of some of the baked goods that graced my grandparent’s dessert table was too intense for me. How could I get the same childhood nostalgia in a form that wouldn’t give me a headache from the sugar rush?

Enter the Hedonist in Moderation Chocolate Crinkle, where the chocolate meets nutty rye and, of course, savory miso. It’s crackling and a bit crunchy on the outside with a soft, tender center. The value of contract cannot be overstated in good cooking and this recipe has it in both the flavors and the texture. 

No one will be able to tell that you have used miso. Unless you are my friends and family because it seems to be in about 72% of my recipes and they are on to my tricks now.

---

INGREDIENTS 

• 1 stick (125 g) unsalted butter, room temperature

• 1 ⅓ c (260g) sugar

• 2 eggs, room temperature

• 1 Tbsp white miso

• 2 tsp vanilla extract

• 1 ⅔ c (185g) rye flour

• ½ cup (50g) unsweetened cocoa powder

• 1 ½  tsp baking powder

• ~¼ c (30 g) powdered sugar

DIRECTIONS

1. Heat the oven to 350°F (180°C).

2. Cream the butter and sugar together in a large bowl using a handheld mixer for about 3 minutes. Scrape down the bowl periodically.

3. Add the eggs one at a time and beat until everything is fully incorporated.

4. Add miso and vanilla and mix.

5. Add in the flour, cocoa powder and baking powder. Slowly mix until everything is just incorporated. Transfer the dough to the refrigerator and chill for at least one hour, preferably overnight. The dough is quite sticky and chilling it makes it easier to handle.

6. Scoop a generous spoonful of dough and roll into a ball with your hands. Coat it with the powdered sugar and set on the baking sheet. Repeat with the remainder of the dough. You will need two baking sheets.

7. Transfer to the oven and bake for 10-12 minutes. Transfer to a wire rack and set aside to cool.

NOTE

• This recipe was tested with the fabulous rye flour from David of Capay Mills.

Yum