How to Make Delicious Matcha Chocolate Cookies at Home?

Q: Can I use regular flour instead of low-gluten flour for the Matcha Chocolate Cookies?
A: It’s best to use low-gluten flour (cake flour) for a lighter texture, but regular flour can be used if necessary.

Q: How important is the quality of white chocolate for the filling?
A: High-quality white chocolate with a higher cocoa content is preferable for a richer taste and better texture.

Q: What if my cookie dough is too hard to roll out after refrigeration?
A: Let the dough sit at room temperature for a short while until it’s manageable but still firm.

Matcha Chocolate Cookies Recipe

Notes

Ingredients:

Butter: 50g
Powdered Sugar: 20g
Salt: 1g
Light Cream: 20g
Low-Gluten Flour (Cake Flour): 110g
White Chocolate: 60g
Matcha Powder: 3g

Instructions:

Soften unsalted butter and light cream at room temperature.
Whisk butter until smooth, then add powdered sugar and salt.
Mix well and add light cream, whisking until just combined.
Sift in low-gluten flour and fold gently with a spatula.
Form the dough into a ball without over-kneading.
Roll out the dough to 5mm thickness and refrigerate or freeze until firm.
Choose a cookie mold with indentations suitable for filling.
Press out cookie shapes and reroll remaining dough until all used.
Bake in a preheated oven at 150°C for about 16 minutes or until edges are lightly browned.
Prepare white chocolate and matcha powder for the filling.
Melt white chocolate with matcha powder over a double boiler.
Transfer the melted chocolate to a piping bag.
Pipe the filling into the indentations of the cookies and let cool until set.