These intensely matcha cookies are stuffed with a homemade matcha mochi filling. The cookies have a crisp exterior and chewy centre. They're best consumed the day they're made!
Makes 10cookies
Ingredients
Matcha Mochi
100g(3/4 cup) glutinous rice flour , I prefer Mochiko
50g(1/4 cup) granulated sugar
5g(1 tbsp) matcha powder
100mLcoconut milk
75mLwater
Matcha Cookie Dough
140g(1/2 cup plus 2 tbsp) unsalted butter, at room temperature
126g(1/2 cup plus 2 tbsp) brown sugar
100g(1/2 cup) granulated sugar
2tsppure vanilla extract
1large egg, at room temperature
220g1 3/4 cup plus 2 tbsp all-purpose flour
5g(1 tbsp) matcha powder
1tspsalt
3/4tspbaking powder
1/2tspbaking soda
117g(2/3 cup) coarsely chopped white chocolate
Instructions
Matcha Mochi
In a medium-sized bowl, whisk together glutinous rice flour, granulated sugar, and matcha powder.
Add coconut milk and water to the dry mixture. Whisk until smooth. If there are clumps, push the mixture through a fine-meshed sieve.
Cover bowl with saran wrap.
Put the covered bowl into a steamer basket and steamed for 20 minutes. Halfway cooking, stir with a wet rubber spatula and cover to finish cooking. The mochi should change from opaque to almost translucent.
Allow mochi to cool completely before diving up into 10 portions for the cookies.
Matcha Cookie Dough
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.
Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
In a medium bowl, whisk together the flour, matcha powder, salt, baking powder, and baking soda. With the mixer on low speed, add the flour mixture in two batches to the butter mixture, and mix until the ingredients are just combined, about 1 minute.
Separate the chopped chocolates into two portions; I like to reserve the larger pieces to top each cookie dough ball before baking. Add one portion of the chocolates to the bowl, and mix until they are just incorporated with the dough, about 30 seconds. Set second portion of chocolates aside.
Assembly
Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
With a standard ice cream scoop, form even balls of dough.
Using your thumb, create a deep indent in the cookie dough ball. Fill each cavity with a piece of cooled matcha mochi. Seal the doughball.
Place filled dough balls about 2 inches (5 cm) apart on the baking sheet. Place several pieces of reserved chocolate onto each dough ball.
Bake the cookies for 12 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Mochi-filled cookies are best once they have cooled completely.
Notes
The matcha cookie dough is a great recipe even if you're not filling it with matcha mochi. They're also best consumed the day they're made!