Name: Matcha & White Chocolate Mochi Cookies
Ingredients: 1 ½ cups (180g) all-purpose flour; 1 Tbsp matcha powder (ceremonial or culinary grade) [1]; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup (113g) unsalted butter, room temp; ¾ cup (150g) granulated sugar; 1 large egg, room temp; 1 tsp vanilla extract; heaping ½ cup (100g) high-quality white chocolate chips; ½ cup (80g) Nuts.com Mochi Flour; 3 Tbsp (37g) granulated sugar; ½ cup + 1 Tbsp (128g) water; cornstarch, for dusting

Instructions

Line baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
Add egg and vanilla, mixing until thoroughly combined.
Add ¹/₃ of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
When last third of flour mixture is just about incorporated, add white chocolate chips. Continue mixing dough until fully combined.
Form dough into 4-tablespoon balls and place onto prepared baking sheet. Transfer to fridge and chill for at least 1 hour.
NOTE: For these big ol’ cookies, we used a 2-ounce disher.
While cookie dough is resting and chilling, let’s make the mochi filling. In a small, heatproof bowl, mix together mochi flour, sugar, and water until mostly smooth.
Microwave for 1 minute, then stir. Microwave for another minute, then stir. Microwave for a final 30 seconds, then stir until mochi fully comes together. (It will be rather sticky!)
Tip mochi dough out onto work surface lightly dusted with cornstarch. Dust all sides with a wee bit of cornstarch. Allow to cool slightly. (Don’t want you to burn your fingies!)
Using a bench scraper or sharp knife, cut mochi dough into 10 equal pieces. Lightly coat each piece with cornstarch. Allow to cool completely before assembling cookies.
Once your cookie dough is rested and your mochi has cooled, it’s cookie time! Heat oven to 350°F.
Retrieve baking sheet and cookie dough from fridge. Break cookie dough ball in half and flatten each half into a patty. Place one piece of mochi in the middle of one dough patty, then cover with other dough patty. Pinch edges to seal, then gently roll into a ball. Repeat for remaining dough and mochi.
NOTE: If at any point your dough gets too warm and soft, put it back in the fridge for a few minutes.
Place formed cookies—baking sheet and all—into fridge for 15 minutes.
Line another baking sheet with parchment paper. Once cookie balls have chilled, transfer half to other baking sheet. Arrange cookie balls so that they have plenty of space between them to allow room for spreading.
Bake cookies for 11–13 minutes or until edges are set.
Allow cookies to cool for 10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.
Enjoy cookies on the day they’re baked or the next! ^[2]

Notes

We used one stick of ITO EN unsweetened matcha powder topped off with ITO EN sweetened powder. (Both were included in the Matcha Sampler from our Yummy Japan box!)
After a couple days, the mochi filling will lose moisture as it seeps into the cookie itself. This will cause the mochi to become tougher and the centre of the cookies to become a wee bit moist. The cookies will still taste nice and be okay, but for the best textural experience, we recommend eating all your cookies within 1–2 days of baking!

Source: Teak & Thyme

Matcha & White Chocolate Mochi Cookies