Matcha Mochi Cookies
Perfectly soft matcha white chocolate cookies stuffed with chewy mochi in the middle
Ingredients
Mochi
- 80 g glutinous rice flour
- 40 g granulated sugar
- 135 mL water
- 2 teaspoons cornstarch
Matcha Cookies
- 180 g all-purpose flour
- 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
- 1 tablespoon milk powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 115 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g white chocolate, roughly chopped
Instructions
Mochi
- In a small bowl, stir together glutinous rice flour, sugar, and water. Some lumps are fine.
- Microwave for 1 minute, stir, microwave for 1 minute, stir, and microwave for another 30 seconds, and stir until it becomes very sticky and bouncy.
- Lightly flour a surface with a small amount of cornstarch and turn the mochi out on top. Pat all sides of the mochi with cornstarch. Let it cool slightly until you can handle it without burning yourself and cut the mochi up into 10 pieces, coating each piece with cornstarch. Set aside and let it cool completely before using.
Matcha Cookies
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, stir together flour, matcha powder, milk powder, salt, baking soda, and baking powder. Set aside.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter on medium speed until very creamy. Add the sugar and cream together until fluffy, about 3 minutes. Add in the egg and vanilla extract. Mix again on low speed until combined.
- Add the flour mixture to the butter mixture. Mix on low speed until just combined but with some flour patches left. Add the chopped white chocolate, reserving a small handful for later. Finish mixing the dough by folding it together with the chocolate using a spatula until just combined.
- Use a 4 tablespoon ice cream scooper to scoop out balls of dough. Place them on your lined baking sheet. No need to space these out. Chill these dough balls in the fridge for at least 1 hour or until firm.
- Preheat the oven to 350°F.
- Press your thumb into the middle of one ball of dough and press outwards to create a depression. Place a piece of mochi in the middle and press the dough together to wrap around the mochi and form into a ball. Place on your lined baking sheet, leaving at least 2" between each cookie for spreading.
- Bake for 12-14 minutes or until the edges are set but the middles are still soft. About 1-2 minutes before they're finished baking, press a few pieces of white chocolate you saved earlier on top of each cookie (optional).
- Let the cookies cool on the baking sheet for at least 10-15 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition
Calories: 322kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 213mg | Potassium: 74mg | Fiber: 1g | Sugar: 25g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg
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