Jade: matcha-mochi-white chocolate cookies

Continuing on with my crystal cookies, we have these matcha cookies that I have embedded with matcha mochi, and there’s also some white chocolate chips in there, just to balance out the bitterness. Something that I found in Turkish delight is that it’s very similar to mochi in terms of texture, so I knew that the two could almost be interchangeable. I say almost because unlike the Turkish delights, the mochi did melt and spread a bit upon baking. That being said, these cookies still tasted pretty darn good, with fluffy texture, a good punch of matcha flavor, the chew of the mochi, and the crunch of the baked white chocolate.

For the mochi:
1/4 cup mochiko
1 tablespoon granulated sugar
2 tablespoons water
1 tablespoon matcha powder
a pinch of salt
cornstarch or potato starch

Combine mochiko, sugar, water, and salt together. Either steam for 10 minutes or microwave for 2 minutes, in 1 minute intervals. Mix in the matcha using a rubber spatula and once fully incorporated, spread onto a sheet tray dusted with the starch. Cut into 1/4 inch cubes and freeze solid.

For the cookie dough:
1 cup all-purpose flour
1 egg
1 stick unsalted butter, softened
2/3 cups granulated sugar
3 tablespoons matcha powder
1 teaspoon spirulina powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon vanilla extract
1/3 cup white chocolate chips

Whip butter, sugar, salt, matcha, spirulina, baking powder and soda, and vanilla together until light and fluffy, for about 8-10 minutes. Whip in the egg first, then the white chocolate chips, then the flour. Finally, scatter and fold your mochi into the dough as well. Scoop out 12 cookies onto two lined sheet trays, and preheat your oven to 375 degrees F. Bake at that temperature for 15 minutes, rotating the trays halfway through to guarantee even baking. Be sure to not use the top rack of the oven, or else your cookies will brown excessively.

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