This is my second year of making hoshigaki from our neighbors unwanted fruit. While delicious, 2021 batch went almost untouched because we didn’t snack on them as much as thought we would. Also, there’s plenty of recipes on how to make hoshigaki but hardly any recipes on what do with them.
Fast forward to end of 2022 and I don’t think we’ll have the same problem. Cutting them up and substituting 50% to chocolate chip cookies is just incredible. You get the gooey chocolate next to the chewy morsels of hoshigaki.
Made another batch for New Year’s Eve and this time added some buckwheat flour. Didn’t notice much difference but it sounds nice 