Description
These Matcha Mochi Cookies combine the vibrant, earthy flavor of matcha with the chewy, soft texture of mochi, all enveloped in a tender cookie dough and topped with sweet white chocolate chips. A delightful fusion treat that balances unique textures and flavors, perfect for those who enjoy a creative twist on classic cookies.
Ingredients
Scale
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
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 the glutinous rice flour, corn starch, and sugar thoroughly. Slowly stir in the milk until the mixture is uniform, then pour it into a deep plate. Steam this mixture for 20 minutes until firm and cooked through.
- Prepare the cookie dough: In another large bowl, cream the unsalted butter using a hand mixer until softened. Gradually add the brown sugar in three separate additions, beating until the mixture is light and fluffy to incorporate air and create a tender crumb. Add in the egg and mix well to combine fully.
- Incorporate dry ingredients: Sift together the plain flour, baking powder, and matcha powder, then gently fold these dry ingredients into the wet mixture using the cut-and-fold technique. This means cutting through the dough with a spatula, folding it over repeatedly to combine without overmixing, which helps keep the cookies tender.
- Chill the cookie dough: Remove the cookie dough from the bowl, roll it into a cylinder shape and divide into 12 equal pieces. Roll each piece into a ball, wrap individually with cling film, and refrigerate for 30 minutes to 1 hour to firm up.
- Knead the steamed mochi dough: Add the unsalted butter to the steamed mochi dough and knead for about 10 minutes until it becomes smooth and pliable.
- Shape mochi balls: Divide the mochi dough into 12 equal pieces, rolling each into a small ball of about 22 grams.
- Assemble the cookies: Remove the chilled cookie dough balls from the fridge. Press your thumb into the center of each dough ball to create a dent. Place a mochi ball into the dent, carefully wrap the cookie dough around it, and roll into a smooth ball again. Repeat for all 12 pieces.
- Prepare for baking: Preheat your oven to 190ºC (374ºF). Line a baking tray with baking paper and evenly space out the filled cookie dough balls on the tray to allow for spreading during baking. Top each cookie with a few white chocolate chips.
- Bake the cookies: Place the tray in the preheated oven and bake for 12 to 15 minutes, until the cookies have risen slightly and are just set.
- 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 the mochi cookies warm for the ideal chewy and soft texture experience.
Notes
- Gradually adding sugar to the butter helps incorporate air, making the cookie crumb lighter and more tender.
- Use the cut-and-fold technique to prevent overmixing and keep cookies soft.
- Steaming the mochi dough is crucial to achieve the chewy texture characteristic of mochi.
- Chilling the cookie dough before assembly helps maintain shape during baking.
- Enjoy cookies warm to best experience the delicate texture contrast between the soft cookie and chewy mochi.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
