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Matcha Mochi Cookies

These Japanese-inspired cookies combine earthy matcha flavor with chewy mochi centers and sweet white chocolate chunks. The soft, slightly chewy cookies have a uniquely satisfying texture with pockets of gooey mochi that create an irresistible contrast. Perfect for afternoon tea or as a special sweet treat for matcha lovers.

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Matcha Mochi Cookies - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Perfect Mochi Texture:
Achieving the ideal sticky-chewy consistency through proper cooking and cooling.
Matcha Integration:
Incorporating matcha powder evenly for consistent flavor and color throughout the dough.
Assembly Technique:
Properly enclosing the frozen mochi center within the cookie dough for a perfect reveal.
Baking Precision:
Timing the bake perfectly to achieve soft cookies with molten mochi centers.
Matcha Mochi Cookies - secondary view

How to Create the Perfect Matcha Mochi Cookies

Perfect Mochi Texture
Achieving the ideal sticky-chewy consistency through proper cooking and cooling.
Matcha Integration
Incorporating matcha powder evenly for consistent flavor and color throughout the dough.
Assembly Technique
Properly enclosing the frozen mochi center within the cookie dough for a perfect reveal.
Baking Precision
Timing the bake perfectly to achieve soft cookies with molten mochi centers.
Baking Tips
Use high-quality matcha powder for the best flavor and vibrant green color.
Sweet rice flour (also called glutinous rice flour) is essential for the mochi centers - regular rice flour won't work.
The mochi centers must be completely frozen before wrapping in cookie dough to maintain their shape during baking.
For the best texture, don't overbake the cookies - they should be slightly underdone in the center when removed from the oven.
If the cookie dough becomes too soft while working with it, return it to the refrigerator for 10-15 minutes to firm up.
For a more intense matcha flavor, you can increase the amount of matcha powder to 3 tablespoons.
These cookies are best enjoyed within 24 hours of baking when the mochi center is at its optimum chewiness.
If you can't find white chocolate chunks, roughly chop a white chocolate bar for a more rustic look and varied texture.
Matcha Mochi Cookies - tertiary view

Matcha Mochi Cookies

These Japanese-inspired cookies combine earthy matcha flavor with chewy mochi centers and sweet white chocolate chunks. The soft, slightly chewy cookies have a uniquely satisfying texture with pockets of gooey mochi that create an irresistible contrast. Perfect for afternoon tea or as a special sweet treat for matcha lovers.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
12 Minutes
Total Time
2H
Chef
JUE
Category
Dessert, Cookies
Difficulty
Medium
Cuisine
Japanese-Inspired, Fusion
Yield
16 cookies
Dietary
Vegetarian, Contains dairy, eggs, and gluten
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Ingredients

Custard Cream
01
For the mochi centers:
02
1/2 cup (65g) sweet rice flour/glutinous rice flour
03
2 tablespoons granulated sugar
04
1/4 teaspoon salt
05
1/2 cup (120ml) water
06
1 teaspoon vanilla extract
07
For the cookie dough:
08
1 3/4 cups (220g) all-purpose flour
09
2 tablespoons high-quality matcha powder
10
1/2 teaspoon baking soda
11
1/2 teaspoon salt
12
3/4 cup (170g) unsalted butter, softened
13
1/2 cup (100g) granulated sugar
14
1/2 cup (100g) light brown sugar, packed
15
1 large egg, room temperature
16
1 teaspoon vanilla extract
17
1 cup (170g) white chocolate chunks or chips
18
For finishing:
19
2 tablespoons granulated sugar (optional)
20
1 teaspoon matcha powder (optional, for dusting)

Instructions

01
Start by making the mochi centers. In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and salt.
02
Add water and vanilla extract, stirring until smooth with no lumps.
03
Cover the bowl with plastic wrap and microwave on high for 1 minute. Remove and stir vigorously with a silicone spatula.
04
Return to microwave and heat for another 30-45 seconds. The mixture should be thick, translucent, and sticky.
05
Transfer the hot mochi to a parchment paper dusted with sweet rice flour. Dust the top with more rice flour and let cool for 10 minutes.
06
Once cool enough to handle, divide the mochi into 16 equal pieces and roll into small balls. Place on a parchment-lined plate and freeze for at least 30 minutes.
07
For the cookie dough, whisk together the all-purpose flour, matcha powder, baking soda, and salt in a medium bowl.
08
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
09
Add the egg and vanilla extract to the butter mixture and beat until well combined.
10
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
11
Fold in the white chocolate chunks, being careful not to overmix.
12
Refrigerate the cookie dough for 30 minutes to firm up slightly.
13
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
14
Remove the mochi balls from the freezer and the cookie dough from the refrigerator.
15
Scoop about 2 tablespoons of cookie dough and flatten into a disc. Place a frozen mochi ball in the center and wrap the cookie dough around it, fully enclosing the mochi.
16
Roll the cookie into a ball and place on the prepared baking sheet, spacing cookies about 2 inches apart.
17
If using, mix the remaining 2 tablespoons of sugar with 1 teaspoon matcha powder and sprinkle lightly over cookies.
18
Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
19
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
20
Store in an airtight container at room temperature for up to 3 days.