A Jammin Life

Cookie Series Part 1 : Pistachio Cookies

Cookie Series Part 4 : Matcha Cookies

Korea would not be Korea if it didn’t have all the matcha drinks and matcha desserts. As a matcha maniac myself, I support matcha’s takeover of everyone’s daily lives and their dessert choices. So I am contributing to the matcha domination by offering a sacrifice of my matcha cookie recipe:

• Cookie Ingredients:
  • 227 grams butter
  • 200 grams brown sugar
  • 100 grams sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 Tablespoon + 1 teaspoon matcha powder
  • 361 grams all purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
• Ganache Ingredients:
  • 1/2 cup white chocolate
  • 3/4 cup heavy cream
  • 1 Tablespoon matcha powder

• Cookie Recipe:
  • cream together butter and sugars
  • add eggs one at a time
  • mix in vanilla
  • whisk together matcha, flour, cornstarch, baking soda, and salt
  • mix into the butter mixture just until incorporated
  • divide the dough into 180 g pieces
  • roll them up and put a dent on top with a spoon
  • chill them in the fridge until it hardens
  • bake in a preheated oven at 210°C for about 15-20 minutes
  • as soon as it come out of the oven, fix the shape a little – push the edges in and make the dent bigger on top
• Ganache Recipe:
  • simmer the heavy cream in a pot
  • whisk in the matcha powder
  • pour it into a bowl with the white chocolate
  • stir until the cream and chocolate until they become a smooth ganache
  • pour the ganache into the dents in the baked cookies