Reverence’s GTFO Cookies with Miso

December 04, 2020
Reverence's GTFO Cookies
GTFO:  Great Tasting Food, Obviously
Made by TCHO Pro Russell Jackson, Chef + Owner of Reverence 
Yield: about 16-20 cookies

1 cup (226g) Unsalted Butter, softened to room temperature
¾ cup (150g) Light Brown Sugar
¾ cup (150g) Turbinado Sugar
½ cup (113g) Sweet White Miso
1 tsp (5g) Vanilla Paste
2 Eggs
2 cups (256g) All-Purpose Flour
1 cup (128g) Self Rising Flour
1 tsp (4g) Baking Powder
1 tsp (6g) Baking Soda
½ tsp (3g) Coarse Sea Salt
1  cup (200g) TCHO 62% Mosaic Chocolate Discs*, roughly chopped
1/3 cup (50g) TCHO Roasted Cacao Nibs


  1. Preheat oven to 350oF and line two baking sheets with parchment paper.
  2. In a stand mixer fitted with a paddle attachment, cream together butter, miso, brown sugar, and turbinado sugar until light and fluffy.
  3. Add in vanilla paste and eggs one at a time, scraping the bowl as needed in between additions.
  4. Combine both flours, baking powder, baking soda, and salt in a separate bowl with a whisk or sift together.  Then add to the mixer and blend on low speed until just combined. DO NOT OVERMIX (this is what keeps the texture fabulous).
  5. Add in the chocolate and cacao nibs and blend in by hand until just combined.
  6. You may now proceed. We prefer you package the dough and allow to rest in the refrigerator for 24 hours. 
  7. Scoop cookies with a 1-ounce scoop or about 2 tablespoons onto a lined baking sheet with room to spread while baking.
  8. Bake for about 10-12 minutes until golden brown. Let cool (at least a little bit).
  9. EAT ME NOW….!

*Recipe Note:  TCHO 62% Mosaic Dark Chocolate is only available for wholesale.  But, we recommend using our TCHO 60.5% Dark Chocolate or TCHO 68% Dark Chocolate instead!