CHOCOLATE COOKIES with GREEN TEA WHITE CHOCOLATE

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I never thought the grassy/tannin taste of green tea would go well with milky, buttery white chocolate. Having been born and raised in Japan, I did not consider green tea exotic, nor could I understand (tradition, prejudice?) why you would want to use such an ingredient in a new/trendy (almost sacrilegious) way.

However, this light chocolate cookie filled with green-tea-flavored white chocolate is surprisingly delicious. It is light and refreshing, for a cookie, like eating delicate mountain green leaves in clean spring water. You don’t taste any grassy green tea or overly-sugary milk chocolate. They meld together in a perfect, delicate combination as if natural partners forever. It’s a totally new discovery for me and will be on my list of favorite cookies for spring.

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Chocolate Cookies with Green Tea White Chocolate Filling

2018-03-21 11:22:28

Yields 12

Light chocolate cookies with selicate green tea white chocolate filling

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Cook Time

18 min

Total Time

2 hr

Cook Time

18 min

Total Time

2 hr

Ingredients

1. 4 ounces (110g) unsalted butter, soft
2. 3 ounces (85g) sugar
3. 2 egg yolks
4. 6 ounces (180g) cake flour
5. 1 ounce (28g) Dutch processed cocoa powder
6. ½ teaspoon baking powder
7. 8 ounces (220g) white chocolate, chopped
8. 1 ounce (30g) green tea powder (Matsucha)

Instructions

1. In a medium mixing bowl with a wooden spoon (or electric stand mixer fitted with flat beater), cream the butter and sugar until light and fluffy. Mix in the egg yolks until well combined.
2. Sift together the cake flour, cocoa powder and baking powder and then add to the creamed butter-sugar-egg mixture until well blended. Divide the dough equally into two disks, wrap and refrigerate at least one hour.
3. Preheat the oven to 325F, and position two racks in the center part of the oven. Place parchment paper or a silicone mat on two baking pans.
4. Roll out the dough between two sheets of parchment paper or plastic food wrap until about 3/16 inch thick. Using a 2-inch round cookie cutter, cut 12 cookies for each of two cookie sheet pans, for a total of 24 unbaked cookies. Place the sheet pans in the oven and bake about 15-18 minutes. Cool on a rack to room temperature.
5. Place chopped white chocolate in a microwave-safe mixing bowl, and heat in the oven until the chocolate is just melted. Mix in the sifted green tea powder until well combined.
6. Drop about 1 tablespoon of white chocolate green tea cream on top of each of 12 cookies and top with the other 12 cookies to make cookie sandwiches.

By Ko Akasaka

CocoBeat https://cocobeat.net/

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