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These soft and chewy matcha mochi cookies combine the earthy bitterness of matcha with the delightful chewiness of mochi hidden inside. The contrast between the crisp cookie edges and the stretchy mochi center creates a truly memorable treat perfect for matcha lovers.
I first made these cookies for a Japanese-themed dinner party, and they disappeared within minutes. The combination of familiar cookie format with the unexpected mochi surprise inside had everyone asking for the recipe.
Ingredients
- Glutinous rice flour: Essential for creating that stretchy, chewy mochi texture; cannot be substituted with regular rice flour
- Matcha powder: Use ceremonial or high-quality culinary grade for the best flavor and vibrant green color
- Milk powder: Adds richness and subtle sweetness to balance the matcha bitterness
- White chocolate: Provides creamy sweet pockets that complement the earthy matcha perfectly
- Cornstarch: Prevents the sticky mochi from adhering to surfaces during preparation
- Room temperature butter and eggs: Ensure proper incorporation and texture in the cookie dough
Step-by-Step Instructions
- Prepare the Mochi:
- Mix glutinous rice flour, sugar, and water in a small bowl until combined. Some small lumps are acceptable at this stage. Microwave in intervals, stirring between each, until the mixture becomes extremely sticky and bouncy. Dust with cornstarch, divide into 10 pieces, and allow to cool completely before handling further.
- Make the Cookie Dough:
- Combine all dry ingredients thoroughly in a medium bowl, ensuring the matcha powder is evenly distributed for consistent color and flavor. In a separate bowl, cream butter until very smooth, then add sugar and beat until light and fluffy. Add egg and vanilla, then gradually incorporate the dry mixture just until combined. Fold in white chocolate chunks with a spatula to avoid overmixing.
- Chill the Dough:
- Scoop uniform dough portions and refrigerate until firm. This critical step prevents excessive spreading during baking and develops deeper flavor.
- Assemble and Bake:
- Create a depression in each dough ball, place a mochi piece inside, and carefully seal the cookie dough around it. Arrange on baking sheets with ample space between cookies and bake until the edges are set but centers remain soft. Press additional white chocolate on top during the final minutes of baking for visual appeal.
- Rest and Cool:
- Allow cookies to rest on the baking sheet before transferring to a cooling rack. This resting period allows the cookies to set properly and prevents breaking when moved.
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The first time I served these cookies to my Japanese friend, she was genuinely surprised by how authentic the mochi texture was. She mentioned it reminded her of the traditional treats her grandmother would make during New Year celebrations.
Storage Tips
These cookies are best stored in an airtight container at room temperature for up to 3 days. The mochi centers will gradually firm up over time, so they are truly at their peak freshness within the first 24 hours. If you need to store them longer, consider freezing the assembled but unbaked cookies and baking them fresh when needed.
Matcha Selection Matters
The quality of matcha dramatically affects both the flavor and color of these cookies. Ceremonial grade matcha will provide the brightest green color and most complex flavor profile with notes of umami and subtle sweetness. Culinary grade matcha still works well but may produce a slightly more bitter taste and less vibrant color. Avoid using low-quality matcha powder that has a dull olive color, as it will result in brownish cookies with an unpleasant bitterness.
Make-Ahead Options
For convenience, both components of this recipe can be prepared in advance. The mochi can be made up to 2 days ahead and stored in an airtight container with a generous dusting of cornstarch to prevent sticking. The cookie dough can be refrigerated for up to 3 days or frozen for up to a month. If freezing the assembled cookies, place them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, add 2-3 minutes to the baking time.
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These cookies are a delightful twist on a classic treat, perfect for impressing friends and family at any gathering.
Frequently Asked Questions
- → Can I make these cookies without matcha powder?
Yes, you can substitute the matcha powder with cocoa powder or simply omit it for plain cookies. However, the matcha provides the distinctive flavor and color that makes these cookies special.
- → What is glutinous rice flour and where can I find it?
Glutinous rice flour (also called sweet rice flour) is made from ground sticky rice and gives mochi its characteristic chewy texture. It's available in Asian grocery stores, specialty food shops, or the international aisle of larger supermarkets. Brands like Mochiko are common.
- → Can I prepare the mochi ahead of time?
Yes, you can make the mochi up to 2 days ahead and store it wrapped in plastic at room temperature. Just make sure it's well-coated with cornstarch to prevent sticking.
- → Why did my cookies spread too much during baking?
Over-spreading usually occurs if the dough wasn't chilled long enough or if the butter was too warm. Make sure to chill the dough balls for at least an hour until firm, and ensure your kitchen isn't too hot when forming the cookies.
- → What's the difference between ceremonial and culinary grade matcha?
Ceremonial grade matcha is higher quality with a more delicate flavor, traditionally used for drinking. Culinary grade is slightly more bitter but holds up well in baking. Both will work in these cookies, though high-quality culinary grade offers the best balance of flavor and value.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days. The mochi center will gradually firm up over time, so they're best enjoyed within the first 1-2 days for optimal texture.