These were literally inspired by the very first thing I made at Milkbar Lab, being these toasty, nutty cookies that use Korean misugaru. For those unfamiliar with it, misugaru is a 7 to 23-grain blend from Korean that tastes like peanut butter! Because of the different grain blends that go into misugaru, this can actually affect the structural integrity of baked goods that use it. Because of that, cookies made with misugaru tend to be very fragile when freshly baked and will need time to cool down before you can actually pick them up and eat them. I found that the flavor played off of chocolate really nicely, so I wanted to use the misugaru in this recipe just to add a toasty, nutty play off of a classic chocolate chip cookie! While misugaru is not always% gluten-free(a lot of brands contain barley powder which does have gluten), I included xanthan gum in my recipe just as a way to guarantee that the cookies do bind, so that if you do use gluten-free misugaru, your cookies will still come together and bake appropriately!

Makes about 36 cookies:
1 1/2 sticks unsalted butter
1 1/3 cups brown sugar
1 egg
2 egg yolks
1 cup dark chocolate chips
1 1/2 cups misugaru
1 tspn xanthan gum
3/4 tspn baking powder
1/2 tspn baking soda
A pinch of salt

Start by whipping the softened butter with sugar for 10 mins. Add in the egg and egg yolks and whip for another 5 mins. Fold in the chocolate first, then the remaining ingredients. Scoop into 1-inch balls using a purple ice cream scoop and freeze for 10 mins. Separate into at least 2, if not 3 lined sheet trays, keeping the cookies at least 2 inches apart. Bake at 350 degrees F for 10-12 mins. Cool before removing, as these cookies are a lot more fragile when warm compared to cookies with higher gluten-content in them!