Matcha green tea cookies filled with an ooey gooey matcha ganache center!
There's nothing quite like splitting a cookie in two and finding a gooey center dripping with matcha green tea goodness. The cookies themselves are soft, buttery and slightly crumbly, and the filling is made with white chocolate bursting with tons of sweet matcha flavor. If you're a matcha lover, this is the cookie for you.
Matcha powder comes in various grades - it's important to use a higher grade matcha green tea powder when making these cookies to ensure that bright matcha flavor and color. I would recommend using either a Universal or Ceremonial grade matcha for the best flavor and brightest color. Culinary grade matcha powders tend to make your baked goods a dull, almost brownish-green color and don't produce that vibrant matcha taste we have come to love.
I also have to warn you, this recipe is fairly more involved, but I tackled it over a few days to break up the prep work and it made it so much easier! You can certainly do it in 1-2 days if preferred though!
Day 1: Make the green tea ganache filling
Day 2: Make the cookie dough and assemble the cookies
Day 3: Bake the cookies and enjoy!
Prep Time: 6 hours
Bake Time: 12-15 minutes
Total Time: 6 hours and 15 minutes
Yield: Makes 6 cookies
INGREDIENTS
For the Cookie Dough:
1/3 cup butter, cold and cubed
1/4 cup granulated sugar
1/4 cup light brown sugar
1 and 3/4 cup all-purpose flour
1 teaspoon matcha green tea powder (I recommend using at least a Universal grade matcha powder for optimal green tea flavor and color. Using a lower grade matcha powder may not yield ideal results)
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
For the Matcha Ganache Filling:
1/4 cup heavy cream
3/4 cup white chocolate (I recommend using a white chocolate baking bar, but if you don’t have that, Ghiradelli white chocolate chips will also do the trick.
1 teaspoon matcha green tea powder
INSTRUCTIONS
For the matcha ganache filling: First, sift matcha powder into a large bowl. Add heavy cream and mix together using a spatula until well combined.
Using the bain-marie method, place your matcha mixture over a pot of boiling water (off the heat) ensuring the water is not touching the bottom of the bowl. Mix the matcha mixture over the pot of hot water until the cream starts to liquify.
Add in the white chocolate chips (or chopped chunks of white chocolate if using a bar) and mix until well combined. The mixture should look smooth and glossy.
Line a small, shallow dish (ideally rectangular or square) with parchment paper,then pour your white chocolate matcha ganache inside.
Place the ganache in the freezer to chill for at least 3 hours. I did mine overnight.
For the cookie dough: Using a hand mixer, combine the cold cubed butter with the granulated and light brown sugar and mix until well combined. If there are small lumps of sugar coated butter, that is totally fine! Be sure not to over-mix.
Mix the flour, baking powder, matcha, and salt together in a medium bowl.
Combine your mixture of dry ingredients (flour, baking powder, matcha, and salt) with the butter mixture. The should look somewhat crumbly and the dough should be a vibrant, even green color.
Beat the egg in a separate small bowl and add to the cookie mixture. The dough will still be somewhat crumbly.
Using your hands, separate the cookie dough into six equal parts. The dough should come together as you roll it and no longer be crumbly as it comes together in your hands.
Remove the ganache from the freezer and cut into 6 equal parts.
Gently flatten each dough ball in your hand and place a one piece of ganache in the center of the dough ball. You will want to move quickly here so the ganache does not melt and get sticky.
Wrap the dough around the ganache ensuring the ganache is in the center of the cookie and completely enclosed. If there are any cracks in your cookie, be sure to smooth out the cracks with your fingers. This step is important otherwise your cookies will leak while in the oven and the matcha ganache will spread out of the cookies.
Once the matcha ganache filling is encapsulated, reform the cookie dough into a spherical shape using your hands.
Once all your cookies have been filled and shaped, place the dough balls in the freezer to chill for at least 2 hours. I did mine overnight.
Pre-heat an over to 350 F. Line the cookies on a baking tray lined with parchment paper. Cookies will spread in the oven so it is best to place them 2-3 inches apart from each other. Bake for 12-15 minutes and allow to cool for a few minutes before digging in! The cookies will crumble and the filling will ooze right out if consumed when hot.
Enjoy!
Recipe adapted by happyeating.hk.
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