Description
These Matcha Mochi Cookies combine the earthy flavor of matcha with the chewy texture of mochi, surrounded by a tender, buttery cookie dough and topped with white chocolate chips for a deliciously unique treat. Perfect for lovers of Japanese-inspired desserts, these cookies offer a delightful blend of soft and chewy with a subtle sweetness.
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 until incorporated evenly. Pour the mixture into a deep plate and steam for 20 minutes until cooked through.
- Make the cookie dough: In a large bowl, cream the unsalted butter using a hand mixer until softened. Gradually add the brown sugar in three additions, beating well each time until the mixture is light and fluffy. Add 1 egg and mix thoroughly. Sift in plain flour, baking powder, and matcha powder. Use the cut-and-fold technique to gently combine all ingredients without overworking the dough. Shape the dough into a cylinder, divide into 12 equal pieces, roll each into a ball, wrap with cling film, and chill in the refrigerator for 30 minutes to 1 hour.
- Prepare the mochi balls and assemble cookies: After steaming, add the butter to the mochi dough and knead for about 10 minutes until smooth. Divide the mochi dough into 12 equal pieces (about 22 g each) and roll into balls. Remove the cookie dough balls from the fridge, press your thumb into the center to create a dent, place a mochi ball in the center, then wrap the dough around the mochi and roll into a smooth ball.
- Bake the cookies: Preheat your oven to 190°C. Place the assembled cookies on a baking tray lined with baking paper, allowing space between each cookie for spreading. Top each cookie with white chocolate chips. Bake in the preheated oven for 12-15 minutes.
- Cool and serve: Remove the cookies from the oven and transfer them to a cooling rack. Allow them to cool for 5-10 minutes. Enjoy these delicious cookies warm for the best experience!
Notes
- Adding sugar gradually while creaming butter helps create a lighter, more tender crumb by incorporating air.
- The cut-and-fold technique prevents overworking the dough, ensuring tender cookies.
- Steaming mochi dough is critical for the chewy texture.
- Kneading the mochi dough with butter post-steaming makes it smooth and pliable.
- Chilling the cookie dough helps maintain shape during baking.
- Serve cookies warm to enjoy the best texture and flavor combination.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
