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fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! **if your cookie dough is super runny, refrigerate for 30-60 mins!** ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: (in the comments) #brownie #cookies #flourless #baking #glutenfree
33.2M
1.54M
25.3K
11mo ago
misojenkitchen
fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! **if your cookie dough is super runny, refrigerate for 30-60 mins!** ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: (in the comments) #brownie #cookies #flourless #baking #glutenfree
choco brownie cookies ~ this recipe only needs 6 key ingredients for a deliciously chewy and fudgy cookie 🍪 for everyone asking, the app link for Osta is in my bio, or search “Osta Recipes” in the app store or google play store!! comment “brownie cookie” for a direct link to the recipe! ingredients -350 g powdered sugar -65 g cocoa powder (about 10 tablespoons; using a scale is best since cocoa powders vary in weight) -1/2 tsp salt -3 egg whites (about 1/2 cup liquid egg whites) -1/2 cup semi-sweet chocolate chips (optional but recommended) -1 tsp instant coffee -1 tsp vanilla bean paste (optional, but recommended) instructions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it to prevent sticking. in a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick, glossy batter forms. fold in the chocolate chips, if using. if your dough is super runny, refrigerate for 30-60 mins before baking! scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet. leave 4–5 inches between each cookie, as they spread quite a bit. four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap. place the baking sheet on the middle rack of the oven. bake for 8–10 minutes, or until the tops begin to crack. -8 minutes = very fudgy centers -closer to 10 minutes = less fudgy -ovens vary, so bake in 1-minute increments if needed. do not exceed 10 minutes. immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them. this helps “fluff” the edges, which can look flat straight from the oven. remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray. transfer to a cooling rack and let cool completely before eating. enjoy 🤎
15.4M
774K
4.96K
3mo ago
misojenkitchen
choco brownie cookies ~ this recipe only needs 6 key ingredients for a deliciously chewy and fudgy cookie 🍪 for everyone asking, the app link for Osta is in my bio, or search “Osta Recipes” in the app store or google play store!! comment “brownie cookie” for a direct link to the recipe! ingredients -350 g powdered sugar -65 g cocoa powder (about 10 tablespoons; using a scale is best since cocoa powders vary in weight) -1/2 tsp salt -3 egg whites (about 1/2 cup liquid egg whites) -1/2 cup semi-sweet chocolate chips (optional but recommended) -1 tsp instant coffee -1 tsp vanilla bean paste (optional, but recommended) instructions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it to prevent sticking. in a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick, glossy batter forms. fold in the chocolate chips, if using. if your dough is super runny, refrigerate for 30-60 mins before baking! scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet. leave 4–5 inches between each cookie, as they spread quite a bit. four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap. place the baking sheet on the middle rack of the oven. bake for 8–10 minutes, or until the tops begin to crack. -8 minutes = very fudgy centers -closer to 10 minutes = less fudgy -ovens vary, so bake in 1-minute increments if needed. do not exceed 10 minutes. immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them. this helps “fluff” the edges, which can look flat straight from the oven. remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray. transfer to a cooling rack and let cool completely before eating. enjoy 🤎
choco brownie cookies ~ if a brownie and a cookie had a love child, it would be these flourless chocolate brownie cookies 🤎 this recipe only needs 6 key ingredients for a deliciously chewy and fudgy cookie! for everyone asking, the app link for Osta is in my bio, or search “Osta Recipes” in the app store or google play store!! comment “brownie cookie” for a direct link to the recipe! ingredients -350 g powdered sugar -65 g cocoa powder (about 10 tablespoons; using a scale is best since cocoa powders vary in weight) -1/2 tsp salt -3 egg whites (about 1/2 cup liquid egg whites) -1/2 cup semi-sweet chocolate chips (optional but recommended) -1 tsp instant coffee -1 tsp vanilla bean paste (optional, but recommended) instructions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it to prevent sticking. in a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick, glossy batter forms. fold in the chocolate chips, if using. if your dough is super runny, refrigerate for 30-60 mins before baking! scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet. leave 4–5 inches between each cookie, as they spread quite a bit. four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap. place the baking sheet on the middle rack of the oven. bake for 8–10 minutes, or until the tops begin to crack. -8 minutes = very fudgy centers -closer to 10 minutes = less fudgy -ovens vary, so bake in 1-minute increments if needed. do not exceed 10 minutes. immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them. this helps “fluff” the edges, which can look flat straight from the oven. remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray. transfer to a cooling rack and let cool completely before eating. enjoy 🤎
8.62M
283K
3.63K
5mo ago
misojenkitchen
choco brownie cookies ~ if a brownie and a cookie had a love child, it would be these flourless chocolate brownie cookies 🤎 this recipe only needs 6 key ingredients for a deliciously chewy and fudgy cookie! for everyone asking, the app link for Osta is in my bio, or search “Osta Recipes” in the app store or google play store!! comment “brownie cookie” for a direct link to the recipe! ingredients -350 g powdered sugar -65 g cocoa powder (about 10 tablespoons; using a scale is best since cocoa powders vary in weight) -1/2 tsp salt -3 egg whites (about 1/2 cup liquid egg whites) -1/2 cup semi-sweet chocolate chips (optional but recommended) -1 tsp instant coffee -1 tsp vanilla bean paste (optional, but recommended) instructions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it to prevent sticking. in a large bowl, combine powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick, glossy batter forms. fold in the chocolate chips, if using. if your dough is super runny, refrigerate for 30-60 mins before baking! scoop 2–3 tablespoons of batter per cookie onto the prepared baking sheet. leave 4–5 inches between each cookie, as they spread quite a bit. four cookies per sheet will prevent spreading into each other, but you can fit six if you don’t mind some overlap. place the baking sheet on the middle rack of the oven. bake for 8–10 minutes, or until the tops begin to crack. -8 minutes = very fudgy centers -closer to 10 minutes = less fudgy -ovens vary, so bake in 1-minute increments if needed. do not exceed 10 minutes. immediately after baking, use a round bowl to gently swirl around each cookie to shape and round them. this helps “fluff” the edges, which can look flat straight from the oven. remove cookies from the baking sheet right after shaping so they don’t continue cooking on the hot tray. transfer to a cooling rack and let cool completely before eating. enjoy 🤎
dubai choco cookies 🍪 made my flourless chocolate cookies even better with pistachio & crispy kataifi 🤭 #dubaichocolate #brownies #cookies #flourless #baking #chocolatecookies
5.69M
300K
5.69K
11mo ago
misojenkitchen
dubai choco cookies 🍪 made my flourless chocolate cookies even better with pistachio & crispy kataifi 🤭 #dubaichocolate #brownies #cookies #flourless #baking #chocolatecookies
did you know you can make meringue in the microwave? mix 300g powdered sugar with 1 egg white until it comes together into a thick, smooth dough. roll into small balls (about 1 tablespoon each) and place one ball at a time on a piece of parchment paper. microwave for 30-45 seconds, or until it puffs up and looks set on the outside (every microwave is different). don’t let it burn! stop the microwave when the cookies no longer puff up. let it cool completely so it can firm up, then enjoy. you can color the dough with food coloring if you’d like as well 🥰 the perfect lil sweet treat 🙂‍↕️ #meringues #dessert #easydessert #pavlova
4.90M
297K
322
5mo ago
misojenkitchen
did you know you can make meringue in the microwave? mix 300g powdered sugar with 1 egg white until it comes together into a thick, smooth dough. roll into small balls (about 1 tablespoon each) and place one ball at a time on a piece of parchment paper. microwave for 30-45 seconds, or until it puffs up and looks set on the outside (every microwave is different). don’t let it burn! stop the microwave when the cookies no longer puff up. let it cool completely so it can firm up, then enjoy. you can color the dough with food coloring if you’d like as well 🥰 the perfect lil sweet treat 🙂‍↕️ #meringues #dessert #easydessert #pavlova
all the best parts of a brownie in cookie form 🍫 crinkly top + chewy + fudgy = the most delicious cross between a brownie and a cookie! **if your cookie dough is super runny, add more powdered sugar or refrigerate for 30 mins!** ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 65g cocoa powder (8 - 10 tbsp) – you can also adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes or until crinkly. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: (in the comments) #brownie #cookies #flourless #baking #glutenfree
4.04M
145K
2.55K
11mo ago
misojenkitchen
all the best parts of a brownie in cookie form 🍫 crinkly top + chewy + fudgy = the most delicious cross between a brownie and a cookie! **if your cookie dough is super runny, add more powdered sugar or refrigerate for 30 mins!** ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 65g cocoa powder (8 - 10 tbsp) – you can also adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes or until crinkly. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: (in the comments) #brownie #cookies #flourless #baking #glutenfree
dubai chocolate cookie sandwiches~ chewy brownie cookies stuffed with nutty pistachio kataifi 🤎 for everyone asking, the app link for Osta is in my bio, or you can search “Osta Recipes” in the app store or google play store! comment “dubai cookie” for a direct link to the recipe! recipe: ingredients: 350g powdered sugar 60–65g cocoa powder (i like 65g) 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi-sweet chocolate chips (optional but recommended!) – depending how much chocolate you like. you can also use milk, but i’m a semi-sweet/dark choco girl. 1 tsp instant coffee 1 tsp vanilla bean paste 3 tbsp pistachio crème filling: 4 oz crispy kataifi (brown uncooked kataifi in butter until golden) 2 oz pistachio crème (you can totally eyeball this) 30g tahini (again, you can eyeball this) directions: in a big bowl, mix together powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste until you’ve got a thick, glossy batter. fold in chocolate chips if you’re using them. swirl in the pistachio crème. refrigerate the batter for 30–60 minutes. preheat your oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies don’t stick. scoop 2–3 tablespoons of batter per cookie onto the tray. leave at least 4–5 inches between each cookie because they spread a lot. four per sheet is the safest bet, but you can fit six if you don’t mind them touching a little. bake in the middle of the oven for 8–10 minutes, until crinkly. if you pull them at 8 minutes, they’ll set into a super fudgy texture. if you bake longer, they’ll be less fudgy—10 minutes max but this also depends on your oven. you can tell the cookies are done when the edges are set and the tops are crinkly. right after baking, use a round bowl to scoot the edges in so the cookies look nice and round (and fluff up the edges a bit). transfer off the tray right away so they don’t keep cooking on the hot pan. let them cool completely. for the filling, mix the crispy kataifi with pistachio crème and tahini until it comes together. spread between two cooled cookies and sandwich it up. enjoy 🤎
2.96M
198K
868
3mo ago
misojenkitchen
dubai chocolate cookie sandwiches~ chewy brownie cookies stuffed with nutty pistachio kataifi 🤎 for everyone asking, the app link for Osta is in my bio, or you can search “Osta Recipes” in the app store or google play store! comment “dubai cookie” for a direct link to the recipe! recipe: ingredients: 350g powdered sugar 60–65g cocoa powder (i like 65g) 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi-sweet chocolate chips (optional but recommended!) – depending how much chocolate you like. you can also use milk, but i’m a semi-sweet/dark choco girl. 1 tsp instant coffee 1 tsp vanilla bean paste 3 tbsp pistachio crème filling: 4 oz crispy kataifi (brown uncooked kataifi in butter until golden) 2 oz pistachio crème (you can totally eyeball this) 30g tahini (again, you can eyeball this) directions: in a big bowl, mix together powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste until you’ve got a thick, glossy batter. fold in chocolate chips if you’re using them. swirl in the pistachio crème. refrigerate the batter for 30–60 minutes. preheat your oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies don’t stick. scoop 2–3 tablespoons of batter per cookie onto the tray. leave at least 4–5 inches between each cookie because they spread a lot. four per sheet is the safest bet, but you can fit six if you don’t mind them touching a little. bake in the middle of the oven for 8–10 minutes, until crinkly. if you pull them at 8 minutes, they’ll set into a super fudgy texture. if you bake longer, they’ll be less fudgy—10 minutes max but this also depends on your oven. you can tell the cookies are done when the edges are set and the tops are crinkly. right after baking, use a round bowl to scoot the edges in so the cookies look nice and round (and fluff up the edges a bit). transfer off the tray right away so they don’t keep cooking on the hot pan. let them cool completely. for the filling, mix the crispy kataifi with pistachio crème and tahini until it comes together. spread between two cooled cookies and sandwich it up. enjoy 🤎
made the viral Korean chewy potato bites!! they’re pretty addictive but my potatoes turned grey 😭 recipe video coming this weekend 🥹 comment “chewy potato” and i’ll send it to you! #potato #koreanfood #crispy
2.27M
41.5K
435
4mo ago
misojenkitchen
made the viral Korean chewy potato bites!! they’re pretty addictive but my potatoes turned grey 😭 recipe video coming this weekend 🥹 comment “chewy potato” and i’ll send it to you! #potato #koreanfood #crispy
perfectly bite-sized 🥚 was craving eggs and rice so i tossed quail eggs in a sweet & spicy gochujang based sauce 🤤 for the recipe, comment “recipe please” and i’ll send it to you! #easyrecipes #asiancooking #eggs #quaileggs #koreanfood #onepanmeal #asianfood
2.17M
25.3K
405
9mo ago
misojenkitchen
perfectly bite-sized 🥚 was craving eggs and rice so i tossed quail eggs in a sweet & spicy gochujang based sauce 🤤 for the recipe, comment “recipe please” and i’ll send it to you! #easyrecipes #asiancooking #eggs #quaileggs #koreanfood #onepanmeal #asianfood
strawberry rice paper mochi with yakult cream 🍓☁️ the healthy mochi trend but replaced the Greek yogurt with @yakult.usa cream 💕 ingredients: -rice paper -strawberries yakult cream: -80ml yakult -200ml heavy cream -optional: powdered sugar for extra sweetness (about 2 tsp) directions: wet your rice paper and place it into a small bowl. whip together the yakult, heavy cream, and powdered sugar until light and fluffy. add a layer of whipped cream, place a strawberry in the center, then top with more whipped cream. wrap it up and trim off any excess rice paper. freeze for 30 minutes before enjoying! you can eat it right away too, but freezing makes it easier to cut and gives the cream a delicious slightly frozen texture. #ricepaper #mochi #yakult #asiandessert #healthymochi
1.80M
198K
70
2mo ago
misojenkitchen
strawberry rice paper mochi with yakult cream 🍓☁️ the healthy mochi trend but replaced the Greek yogurt with @yakult.usa cream 💕 ingredients: -rice paper -strawberries yakult cream: -80ml yakult -200ml heavy cream -optional: powdered sugar for extra sweetness (about 2 tsp) directions: wet your rice paper and place it into a small bowl. whip together the yakult, heavy cream, and powdered sugar until light and fluffy. add a layer of whipped cream, place a strawberry in the center, then top with more whipped cream. wrap it up and trim off any excess rice paper. freeze for 30 minutes before enjoying! you can eat it right away too, but freezing makes it easier to cut and gives the cream a delicious slightly frozen texture. #ricepaper #mochi #yakult #asiandessert #healthymochi
dubai chocolate brownie cookie sandwiches 🍪 ingredients:
350g powdered sugar
60–65g cocoa powder
1/2 tsp salt
3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites)
1/2 to 1 cup semi-sweet chocolate chips (optional but recommended!) – depending how much chocolate you like. you can also use milk, but i’m a semi-sweet/dark choco girl.
1 tsp instant coffee
1 tsp vanilla bean paste
2 tbsp pistachio crème (optional for the cookie) filling:
4 oz crispy kataifi (brown uncooked kataifi in butter until golden)
2-3 oz pistachio crème (you can totally eyeball this)
30g tahini (again, you can eyeball this) directions:
in a big bowl, mix together powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste until you’ve got a thick, glossy batter.
fold in chocolate chips if you’re using them.
swirl in the pistachio crème (optional- the pistachio crème gets lost when baked into the cookie but the flavor is there!) 
refrigerate the batter for 30–60 minutes.
preheat your oven to 350°f (175°c). line a baking sheet with parchment paper and butter it so the cookies don’t stick.
scoop 2–3 tablespoons of batter per cookie onto the tray. leave at least 4–5 inches between each cookie because they spread a lot. four per sheet is the safest bet! 
bake in the middle of the oven for 8–10 minutes, until crinkly. if you pull them at 8 minutes, they’ll set into a super fudgy texture. if you bake longer, they’ll be less fudgy so 10 minutes max but this also depends on your oven. you can tell the cookies are done when the edges are set and the tops are crinkly. 
right after baking, use a round bowl to scoot the edges in so the cookies look nice and round (and fluff up the edges a bit).
transfer off the tray right away so they don’t keep cooking on the hot pan. let them cool completely.
for the filling, mix the crispy kataifi with pistachio crème and tahini until it comes together. spread between two cooled cookies and sandwich it up.
enjoy!!! #dubaichocolate #brownies #cookies #baking #chocolatecookies
1.76M
80.9K
166
11mo ago
misojenkitchen
dubai chocolate brownie cookie sandwiches 🍪 ingredients:
350g powdered sugar
60–65g cocoa powder
1/2 tsp salt
3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites)
1/2 to 1 cup semi-sweet chocolate chips (optional but recommended!) – depending how much chocolate you like. you can also use milk, but i’m a semi-sweet/dark choco girl.
1 tsp instant coffee
1 tsp vanilla bean paste
2 tbsp pistachio crème (optional for the cookie) filling:
4 oz crispy kataifi (brown uncooked kataifi in butter until golden)
2-3 oz pistachio crème (you can totally eyeball this)
30g tahini (again, you can eyeball this) directions:
in a big bowl, mix together powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste until you’ve got a thick, glossy batter.
fold in chocolate chips if you’re using them.
swirl in the pistachio crème (optional- the pistachio crème gets lost when baked into the cookie but the flavor is there!) 
refrigerate the batter for 30–60 minutes.
preheat your oven to 350°f (175°c). line a baking sheet with parchment paper and butter it so the cookies don’t stick.
scoop 2–3 tablespoons of batter per cookie onto the tray. leave at least 4–5 inches between each cookie because they spread a lot. four per sheet is the safest bet! 
bake in the middle of the oven for 8–10 minutes, until crinkly. if you pull them at 8 minutes, they’ll set into a super fudgy texture. if you bake longer, they’ll be less fudgy so 10 minutes max but this also depends on your oven. you can tell the cookies are done when the edges are set and the tops are crinkly. 
right after baking, use a round bowl to scoot the edges in so the cookies look nice and round (and fluff up the edges a bit).
transfer off the tray right away so they don’t keep cooking on the hot pan. let them cool completely.
for the filling, mix the crispy kataifi with pistachio crème and tahini until it comes together. spread between two cooled cookies and sandwich it up.
enjoy!!! #dubaichocolate #brownies #cookies #baking #chocolatecookies
a classic 🤤 chinese silky steamed eggs: 2 eggs 3/4 cup chicken broth whisk together, then strain through a sieve for that ultra-smooth texture. pour into a ramekin, cover with a dish, and steam 12–14 mins or until just set. top with a drizzle of sesame oil, a splash of soy sauce, and a sprinkle of green onions. enjoy! #eggs #eggsrecipe #steamedeggs #asianfood #chinesefood #asiancooking #easyrecipe
1.41M
22.1K
41
10mo ago
misojenkitchen
a classic 🤤 chinese silky steamed eggs: 2 eggs 3/4 cup chicken broth whisk together, then strain through a sieve for that ultra-smooth texture. pour into a ramekin, cover with a dish, and steam 12–14 mins or until just set. top with a drizzle of sesame oil, a splash of soy sauce, and a sprinkle of green onions. enjoy! #eggs #eggsrecipe #steamedeggs #asianfood #chinesefood #asiancooking #easyrecipe
belly, cacao is THE BEAN 🙃 unlike team jellyfish, raspberry + dark chocolate is a great combo 🍫 ft. my viral flourless chocolate brownie cookies with a raspberry coulis filling 🍓 let me know if you’re interested in a recipe write up! #thesummeriturnedpretty #teamconrad #teamjelly #glutenfree #flourless #brownie #cookies
1.17M
53.6K
190
11mo ago
misojenkitchen
belly, cacao is THE BEAN 🙃 unlike team jellyfish, raspberry + dark chocolate is a great combo 🍫 ft. my viral flourless chocolate brownie cookies with a raspberry coulis filling 🍓 let me know if you’re interested in a recipe write up! #thesummeriturnedpretty #teamconrad #teamjelly #glutenfree #flourless #brownie #cookies
mini korean corn dog hack~ 🌭🧀 for this hack, use store bought crescent dough to make the easiest mini korean corn dogs at home ✨ you’ll need: -chunks of mozzarella cheese -mini sausages -crescent dough -2 eggs, beaten -panko breadcrumbs -frying oil toppings: -samyang buldak sauce -mayo -sugar optional: make a buldak spicy mayo by mixing together mayo + samyang buldak original hot sauce 🌶️ directions: 1.wrap a piece of crescent dough tightly around your mozzarella or sausage + cheese combo, making sure there are no openings so the cheese doesn’t leak out while frying. 2.coat in egg wash, then cover in panko breadcrumbs. 3.deep fry over medium low heat for a few minutes (about 6-7 mins) until golden brown and crispy. keep the heat lower so the crescent dough has enough time to fully cook while the cheese gets melty 🫶🏼 4.finish with buldak sauce, spicy buldak mayo, and a sprinkle of sugar for that classic korean corn dog combo ✨ #buldak #koreanfood #cheesy #asianfood #easyrecipe
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2mo ago
misojenkitchen
mini korean corn dog hack~ 🌭🧀 for this hack, use store bought crescent dough to make the easiest mini korean corn dogs at home ✨ you’ll need: -chunks of mozzarella cheese -mini sausages -crescent dough -2 eggs, beaten -panko breadcrumbs -frying oil toppings: -samyang buldak sauce -mayo -sugar optional: make a buldak spicy mayo by mixing together mayo + samyang buldak original hot sauce 🌶️ directions: 1.wrap a piece of crescent dough tightly around your mozzarella or sausage + cheese combo, making sure there are no openings so the cheese doesn’t leak out while frying. 2.coat in egg wash, then cover in panko breadcrumbs. 3.deep fry over medium low heat for a few minutes (about 6-7 mins) until golden brown and crispy. keep the heat lower so the crescent dough has enough time to fully cook while the cheese gets melty 🫶🏼 4.finish with buldak sauce, spicy buldak mayo, and a sprinkle of sugar for that classic korean corn dog combo ✨ #buldak #koreanfood #cheesy #asianfood #easyrecipe
coconut mango mochiiiiii 🥥🥭🍡 recipe video will be up tomorrow! for the recipe, comment “mango mochi” and i’ll send it to you 🥭 #mochi #mangomochi #vegan #asiandessert
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4mo ago
misojenkitchen
coconut mango mochiiiiii 🥥🥭🍡 recipe video will be up tomorrow! for the recipe, comment “mango mochi” and i’ll send it to you 🥭 #mochi #mangomochi #vegan #asiandessert
the BEST crunchiest crispiest oven roasted potatoes ever!! this is a fool proof recipe for the best potatoes you’ll ever have!! comment “roasted potatoes” and i’ll send you the recipe!! #potato #crispypotato #potatorecipes #ovenpotatoes #easyrecipe #easysides #appetizer #easybaking #roasties #easydinners #crispy
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7mo ago
misojenkitchen
the BEST crunchiest crispiest oven roasted potatoes ever!! this is a fool proof recipe for the best potatoes you’ll ever have!! comment “roasted potatoes” and i’ll send you the recipe!! #potato #crispypotato #potatorecipes #ovenpotatoes #easyrecipe #easysides #appetizer #easybaking #roasties #easydinners #crispy
i heard we’re putting miso & soy sauce in our butter noodlessssss~ 🍜 finally tried it and omg it’s actually so yum!!! just add a little miso + soy sauce to your butter noodles. i also added some parmesan because i cannot help myself 🙈 so simple but sooo savory and good 🫶🏼 #butternoodles #pasta #asianfood #easyrecipe #easydinners
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1mo ago
misojenkitchen
i heard we’re putting miso & soy sauce in our butter noodlessssss~ 🍜 finally tried it and omg it’s actually so yum!!! just add a little miso + soy sauce to your butter noodles. i also added some parmesan because i cannot help myself 🙈 so simple but sooo savory and good 🫶🏼 #butternoodles #pasta #asianfood #easyrecipe #easydinners
love you so matchaaaaa 🍵 banana pudding x matcha = a match made in heaven 🤤 #matcha #bananapudding #easydessert #asiandesserts #asiandessert #matchadessert
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7mo ago
misojenkitchen
love you so matchaaaaa 🍵 banana pudding x matcha = a match made in heaven 🤤 #matcha #bananapudding #easydessert #asiandesserts #asiandessert #matchadessert
the crunchiest potatoes you’ll ever make!!! this is so much better than a deep fried potato and uses way less oil! for more detailed instructions, comment “crispy potatoes” and i’ll send it to you!! ingredients russet potatoes, peeled and cut into large chunks water for boiling chicken bouillon baking soda avocado oil seasonings: salt black pepper garlic powder onion powder dried thyme dried rosemary instructions pour some oil onto a baking sheet and place it in the oven. preheat the oven to 400°F so the oil gets hot. boil the potato chunks with a little chicken bouillon and baking soda until the edges start to soften. drain the potatoes, then shake them in the colander to rough up the edges. season the potatoes with salt, pepper, garlic powder, onion powder, thyme, and rosemary. take the hot pan out of the oven and carefully add the potatoes. spread them out in a single layer. roast for about 1 hour, flipping every 15–20 minutes, until golden brown and crunchy. enjoy hot with your favorite meal! #potato #crispypotato #potatorecipes #ovenpotatoes #easyrecipe #easysides #appetizer #easybaking #roasties #easydinners #crispy
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7mo ago
misojenkitchen
the crunchiest potatoes you’ll ever make!!! this is so much better than a deep fried potato and uses way less oil! for more detailed instructions, comment “crispy potatoes” and i’ll send it to you!! ingredients russet potatoes, peeled and cut into large chunks water for boiling chicken bouillon baking soda avocado oil seasonings: salt black pepper garlic powder onion powder dried thyme dried rosemary instructions pour some oil onto a baking sheet and place it in the oven. preheat the oven to 400°F so the oil gets hot. boil the potato chunks with a little chicken bouillon and baking soda until the edges start to soften. drain the potatoes, then shake them in the colander to rough up the edges. season the potatoes with salt, pepper, garlic powder, onion powder, thyme, and rosemary. take the hot pan out of the oven and carefully add the potatoes. spread them out in a single layer. roast for about 1 hour, flipping every 15–20 minutes, until golden brown and crunchy. enjoy hot with your favorite meal! #potato #crispypotato #potatorecipes #ovenpotatoes #easyrecipe #easysides #appetizer #easybaking #roasties #easydinners #crispy
microwaveable meringue in 30 secs! the perfect sweet treat for Valentine’s day ♥️♥️ microwaveable meringue cookies recipe: 300g powdered sugar 1 egg white splash of vanilla extract (optional) food coloring (optional) mix the powdered sugar, egg white, and vanilla together until it forms a thick, smooth dough. it should feel like playdoh. soft, moldable, and not super sticky. if it’s too wet or sticking to your hands, add a little more powdered sugar until it gets to that texture. i like adding the food coloring after it turns into a dough since this recipe makes a pretty big batch. it’s more fun that way because you can split the dough and make a few different shades 🥰 roll into small balls, about 1 tablespoon each. place one ball at a time on a piece of parchment paper and microwave for 30 to 45 seconds, or until it puffs up and looks set on the outside. every microwave is different. once it puffs up and stops rising, stop the microwave right away or they’ll burn. let them cool completely so they can firm up, then enjoy~ #meringues #dessert #easydessert #pavlova
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5mo ago
misojenkitchen
microwaveable meringue in 30 secs! the perfect sweet treat for Valentine’s day ♥️♥️ microwaveable meringue cookies recipe: 300g powdered sugar 1 egg white splash of vanilla extract (optional) food coloring (optional) mix the powdered sugar, egg white, and vanilla together until it forms a thick, smooth dough. it should feel like playdoh. soft, moldable, and not super sticky. if it’s too wet or sticking to your hands, add a little more powdered sugar until it gets to that texture. i like adding the food coloring after it turns into a dough since this recipe makes a pretty big batch. it’s more fun that way because you can split the dough and make a few different shades 🥰 roll into small balls, about 1 tablespoon each. place one ball at a time on a piece of parchment paper and microwave for 30 to 45 seconds, or until it puffs up and looks set on the outside. every microwave is different. once it puffs up and stops rising, stop the microwave right away or they’ll burn. let them cool completely so they can firm up, then enjoy~ #meringues #dessert #easydessert #pavlova

Miso Jen Kitchen (@misojenkitchen) Instagram Stats & Analytics

Miso Jen Kitchen (@misojenkitchen) has 444K Instagram followers with a 4.61% engagement rate over the past 12 months. Across 149 posts, Miso Jen Kitchen received 4.87M total likes and 107M impressions, averaging 32.7K likes per post. This page tracks Miso Jen Kitchen's performance metrics, top content, and engagement trends — updated daily.

Miso Jen Kitchen (@misojenkitchen) Instagram Analytics FAQ

How many Instagram followers does Miso Jen Kitchen have?+
Miso Jen Kitchen (@misojenkitchen) has 444K Instagram followers as of July 2026.
What is Miso Jen Kitchen's Instagram engagement rate?+
Miso Jen Kitchen's Instagram engagement rate is 4.61% over the last 12 months, based on 149 posts.
How many likes does Miso Jen Kitchen get on Instagram?+
Miso Jen Kitchen received 4.87M total likes across 149 posts in the last 12 months, averaging 32.7K likes per post.
How many Instagram impressions does Miso Jen Kitchen get?+
Miso Jen Kitchen's Instagram content generated 107M total impressions over the last 12 months.