Matcha Milk Chocolate Chip Cookies
The mini matcha chocolate chips that I received as a gift was so tasty that I made it myself. I also wanted my daughter to overcome her dislike of matcha.
The deepness of color depends on the matcha, but I recommend you don't use more than 3 g. The wrapped dough from step 6 must be hardened like sticks that don't bend when stood.
The color of the dough in step 8 looks really dark, but it becomes a nice green color when baked. For 50~60 cookies/2.5 cm [1.0 in]. Recipe by ko-ko
Ingredients
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125 grams Cake flour
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3 grams Matcha
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30 grams Almond flour
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80 grams Butter
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70 grams Granulated sugar
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1 Egg yolk
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10 grams Fresh cream
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10 grams Condensed milk
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30 grams Chocolate chips
Cooking Instructions
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1
Combine the cake flour, matcha, and almond flour and sift.
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2
Mix butter and granulated sugar with a hand mixer. Add a egg yolk and mix.
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3
Add fresh cream, condensed milk, and the dry ingredients from Step 1 in order, then mix. You can substitute fresh cream for condensed milk, if you wish.
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4
Add chocolate chips and mix. Use confectionery chocolate chips that don't melt.
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5
Divide the dough into 4 portions and transfer onto a floured board. Shape into tubes.
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6
Wrap tightly with plastic wrap and close one end with an elastic band. Press in from the other end to remove any gaps.
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7
Close the other end with an elastic band and chill in the freezer to harden. I usually make it the day before, and bake the next day.
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8
The cylinders were about 20cm in length.
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9
Preheat the oven to 355°F/180℃. Slice the dough into about 0.5 cm. Align on a baking tray.
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10
Sometimes the knife hits the chocolate when slicing and the cookie may fall apart. Fix the shape with hands!
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11
Bake for about 17 minutes in the oven at 355°F/180℃, or until the bottom is browned. Remove with a spatula since it's soft.
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12
Done.
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