Shine Chunk Cookies
Salty, umami-rich bakery-style cookies with crisp edges and soft centers
Deep caramel notes from brown sugar, savory complexity from miso, and pools of ALT chocolate create a cookie that feels nostalgic while still distinctly unique.
Yield: ~18 large cookies
Ingredients:
Wet Ingredients
225g Unsalted butter, room temperature
200g Brown sugar
100g White sugar
50g White or yellow miso
2 Large eggs, room temperature
1 Vanilla bean, scrape (or 10g vanilla extract)
Dry Ingredients
320g All-purpose flour
4g (1 tsp) Baking soda
4g (1 tsp) Baking powder
6g (1 ¼ tsp) Fine sea salt
180g Shine Bake, chopped (DRK and LYT are our favorite for this recipe)
Flaky salt, for garnish
Method
1. Preheat & Prepare
Line sheet trays with parchment paper.
Gather all of your ingredients
2. Cream Butter, Sugars & Miso
In the bowl of a stand mixer fitted with a paddle attachment, or by hand:
Combine:
butter
brown sugar
white sugar
miso
Mix on medium speed for:
2–3 minutes
Until lightened in color, fluffy, and fully incorporated—The miso should disappear completely into the butter mixture.
3. Add Eggs + Vanilla
Scrape down the sides of the bowl thoroughly.
Add eggs one at a time, mixing fully between additions.
Add vanilla bean seeds or extract
Mix until, glossy, smooth, and emulsified. This should take about 3-5 minutes Do not overwhip
4. Combine Dry Ingredients
In a separate bowl whisk together:
flour
baking soda
baking powder
salt
5. Fold Dry Into Wet
Add dry ingredients to butter mixture in 3 small addtions
Mix on low speed only until combined.
The dough should remain:
soft, thick, and slightly tacky—Avoid overmixing to keep cookies tender.
6. Add Shine Bake
Fold in chopped Shine Bake by hand using a spatula.
(Optional: Reserve a small handful for topping before baking)
7. Portion + Chill
Portion cookies using:
60–70g scoops for bakery-style cookies
Place onto parchment-lined trays.
Optional:
Press additional chocolate chunks into tops.
Cover and chill in the freezer:
minimum 2 hours
ideally overnight
This step is critical for:
Flavor development, proper spread, caramelization, and chewy centers
8. Bake
Bake at:
Preheat oven to 325°F / 163°C
Place frozen portioned cookie dough onto parchment lined sheet trays
Keep them evenly spaced with 1 in in between each portion
(Optional top cookies with Flaky salt)
Bake for 12–15 minutes—Rotate the tray halfway through baking.
Cookies are done when:
Edges are golden brown, centers remain slightly soft, tops are lightly crackled
9. Cool & Indulge
Allow cookies to cool:
5 minutes on tray
Then transfer to cooling rack
Enjoy!
Shine Bake DRK is born from upcycled coffee & rice — crafted for a deeply indulgent, richly satisfying experience. Shine Bake DRK is designed for baking, melting, and making something worth sharing.
By choosing Shine, you’re reducing reliance on the cacao industry & shedding light on what’s overlooked.
The world changes one small choice at a time. Make yours delicious.
Shine LYT is born from upcycled coffee & rice — crafted for a decadently satisfying, silky smooth experience. Shine Bake LYT is designed for baking, melting, and making something worth sharing.
By choosing Shine, you’re reducing reliance on the cacao industry & shedding light on what’s overlooked.
The world changes one small choice at a time. Make yours delicious.