Description
Delight in these chewy and uniquely textured Matcha Mochi Cookies, combining the rich earthiness of matcha with the soft, glutinous mochi center. These cookies offer a tender crumb with a luscious mochi surprise inside, topped with sweet white chocolate chips for a perfect balance of flavors and textures.
Ingredients
Units
Scale
For the Cookie Dough
- 90 g unsalted butter
- 90 g brown sugar
- 1 egg
- 180 g plain flour
- 15 g matcha powder
- 1/2 tsp baking powder (2 g)
- 50 g white chocolate chips
For the Mochi Dough
- 70 g glutinous rice flour
- 20 g corn starch
- 15 g sugar
- 140 ml milk
- 15 g unsalted butter
Instructions
- Make the Mochi Dough: In a large bowl, combine glutinous rice flour, corn starch, and sugar, mixing well. Slowly stir in the milk to blend with the flour mixture completely. Pour the mixture into a deep plate and steam for 20 minutes until set.
- Prepare the Cookie Dough: In a large bowl, cream the unsalted butter using a hand mixer until softened. Gradually add brown sugar in three increments, beating until the mixture is light and fluffy to incorporate air and create a tender crumb. Add in the egg and mix thoroughly. Sift together plain flour, baking powder, and matcha powder, then gently fold into the wet ingredients using the cut-and-fold technique to avoid overworking the dough.
- Chill the Cookie Dough: Remove the dough from the bowl and form it into a cylinder. Slice into 12 equal pieces. Roll each piece into a ball, wrap with cling film, and refrigerate for 30 minutes to 1 hour to firm up.
- Finish the Mochi: Add the butter to the steamed mochi dough and knead for about 10 minutes until smooth and pliable. Divide the mochi dough into 12 equal pieces, rolling each into balls approximately 22 g each.
- Assemble the Cookies: Take the chilled cookie dough balls from the refrigerator. Using your thumb, press a dent in the center of each ball. Place one mochi ball into the indent, then wrap the cookie dough around the mochi and roll it gently into a smooth ball. Repeat for all pieces.
- Bake the Cookies: Preheat the oven to 190ºC (375ºF). Place the prepared cookie balls on a baking tray lined with parchment paper, spacing them to allow for spreading. Press white chocolate chips gently onto the top of each cookie. Bake in the preheated oven for 12-15 minutes or until lightly golden.
- Cool and Serve: Transfer the baked cookies to a cooling rack and allow them to cool for 5-10 minutes. Enjoy the cookies warm to experience the chewy mochi center and soft crumb at their best.
Notes
- Use glutinous rice flour specifically for the mochi dough to achieve the correct chewy texture.
- Be careful not to overmix the cookie dough once the dry ingredients are added to avoid tough cookies.
- Steaming the mochi mixture ensures it cooks evenly and achieves the perfect pliability for kneading.
- Chilling the cookie dough helps to manage spreading during baking, keeping the shape of the cookies intact.
- Enjoy cookies warm for the best texture contrast between mochi center and cookie exterior.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
