The cocoa powder tends to clump, so sift if necessary. Whisk together the ☆ ingredients in a bowl. Preheat the oven to 390F/200C.
In a separate bowl, combine the tofu and Hacho miso and stir until evenly combined.
Add the tofu and miso mixture to the bowl from Step 1, then stir in the chocolate chips.
Once it's come together, place on a baking sheet and use your hands to flatten to 1cm thick. It helps to lightly wet your hands.
Once the oven is preheated, bake for 15 minutes. Once it's finished, remove quickly from the oven and cut into bite-sized pieces while still hot.
For Valentine's Day: When spreading out the dough, roll it 5mm thick (bake for 15min), then cut into cute little heart shapes with a cookie cutter. I made nine 7cm cookies.
Wrapped individually makes them even cuter.
Variation: Rather than cocoa, I added 50g more of the cake flour and baked it without Hacho miso. I actually prefer this version.
Story Behind this Recipe
I wanted to eat chocolate cookies, so I made a variation of my soft raisin cookies with tofu.
The Hacho miso has a very subtle flavor. It cuts down on the tofu texture, but doesn't have a strong flavor. It's fine to omit, but if you have it, definitely use it. These are only mildly sweet, so if you prefer something sweeter be sure to add more sugar. If you don't cut it right out of the oven, it will be very hard to cut once it hardens.