Description
These Matcha Mochi Cookies combine the earthy flavor of matcha with the chewy, unique texture of mochi inside a soft cookie. The cookies feature a tender crumb with a sweet white chocolate chip topping, offering a delightful blend of Japanese-inspired flavors and traditional cookie enjoyment. Perfect for those who love a chewy twist to their classic cookies, these treats are both fun to make and delicious to eat.
Ingredients
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, mix together glutinous rice flour, corn starch, and sugar until combined. Slowly stir in milk until the mixture is well incorporated and smooth. Pour the batter into a deep plate suitable for steaming.
- Steam the mochi: Steam the mochi mixture in the deep plate for 20 minutes until cooked through and slightly translucent.
- Prepare the cookie dough: In a large bowl, cream the unsalted butter using a hand mixer until softened and fluffy. Gradually add the brown sugar in three additions, beating well each time to incorporate air, resulting in a lighter, tender cookie crumb.
- Add egg and dry ingredients: Beat in the egg thoroughly. Sift together plain flour, baking powder, and matcha powder, then use the cut-and-fold technique to gently incorporate these dry ingredients into the wet mixture without overmixing, preserving a tender dough.
- Chill cookie dough: Roll the dough into a cylinder, divide into 12 equal pieces, shape each into a ball, wrap with cling film, and refrigerate for 30 minutes to 1 hour to firm up the dough.
- Knead mochi dough: Add butter to the steamed mochi dough and knead vigorously for approximately 10 minutes until the mochi becomes smooth and slightly elastic.
- Shape mochi balls: Divide the mochi dough into 12 equal portions (~22 g each), rolling each into a smooth ball.
- Assemble mochi cookies: Remove the cookie dough balls from the fridge, press your thumb into the center of each ball to form a dent, place a mochi ball inside, wrap the cookie dough fully around it, and roll into a smooth ball, sealing the mochi inside.
- Preheat oven: Preheat the oven to 190°C (374°F).
- Bake cookies: Arrange the mochi-wrapped cookie dough balls on a baking tray lined with baking paper, spaced apart to allow spreading during baking. Press white chocolate chips on top of each cookie.
- Bake and cool: Bake in the preheated oven for 12 to 15 minutes until lightly golden and cooked through. Remove from the oven and transfer cookies to a cooling rack, allowing them to cool for 5 to 10 minutes.
- Serve: Enjoy these cookies warm for the best chewy and flavorful experience.
Notes
- Gradually incorporating the brown sugar helps create a tender and lighter texture in the cookie crumb.
- The cut-and-fold mixing technique prevents overworking the dough, which can cause toughness.
- Steaming the mochi dough is essential for the proper chewy texture inside the cookies.
- Ensure the mochi dough is well-kneaded with butter to achieve smoothness before assembling.
- Chill the cookie dough to maintain shape and to facilitate easier handling during assembly.
- Baking at 190ºC allows the cookie to set properly without burning the white chocolate chips on top.
- Enjoy cookies warm for optimal texture; they can be refrigerated and gently warmed before serving if needed.
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: 30 mg
