TasteToronto | Matcha Chocolate Shortbread Cookies

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Matcha Chocolate Shortbread Cookies

Easy

Matcha Chocolate Shortbread Cookies

Nadia Boachie

Nadia Boachie

Matcha Chocolate Shortbread Cookies

Method

Matcha Chocolate Shortbread Cookies 14 Steps

  • Step 1

    Combine all-purpose flour and matcha green tea powder in a large bowl.

  • Step 2

    Sift the flour and matcha powder.

  • Step 3

    In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.

  • Step 4

    Add a pinch of salt and blend.

  • Step 5

    Add powdered sugar to the butter and blend until soft and light. Scrape down the bowl as needed.

  • Step 6

    Add 2 large egg yolks and mix well until combined.

  • Step 7

    Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.

  • Step 8

    Add white or milk chocolate chips and blend well.

  • Step 9

    Cut the dough in half and shape into 2 cylinders, about 4 cm diameter, 18 cm long.

  • Step 10

    Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.

  • Step 11

    Preheat the oven to 350ºF. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 millimetre thick rounds. Place them on the baking sheet, leaving about 1 inch (2.5 cm) between rounds.

  • Step 12

    Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.

  • Step 13

    Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.

  • Step 14

    You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

Tags:

Matcha Chocolate Shortbread Cookies

Toronto Recipes

Baking At Home

Easy

Matcha Chocolate Shortbread Cookies

Nadia Boachie

Nadia Boachie

Matcha Chocolate Shortbread Cookies

Yields:

Serves 24

Prep Time:

2 hours 20 mins

Cook Time:

0 hours 15 mins

0.0

Rate This Recipe

Asian Fusion

Sweets

Ingredients

Matcha Chocolate Shortbread Cookies

  • 2 cups (240 grams) all-purpose flour

  • 2 1/2 tablespoons (15 grams) matcha green tea powder

  • 3/4 cup (170 grams) unsalted butter, softened

  • Roughly 1 cup (130 grams) powdered sugar

  • Pinch of kosher salt 

  • 2 large egg yolks

  • 1/4 cup (50 grams) milk or white chocolate chips

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Method

Matcha Chocolate Shortbread Cookies 14 Steps

  • Step 1

    Combine all-purpose flour and matcha green tea powder in a large bowl.

  • Step 2

    Sift the flour and matcha powder.

  • Step 3

    In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.

  • Step 4

    Add a pinch of salt and blend.

  • Step 5

    Add powdered sugar to the butter and blend until soft and light. Scrape down the bowl as needed.

  • Step 6

    Add 2 large egg yolks and mix well until combined.

  • Step 7

    Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.

  • Step 8

    Add white or milk chocolate chips and blend well.

  • Step 9

    Cut the dough in half and shape into 2 cylinders, about 4 cm diameter, 18 cm long.

  • Step 10

    Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.

  • Step 11

    Preheat the oven to 350ºF. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 millimetre thick rounds. Place them on the baking sheet, leaving about 1 inch (2.5 cm) between rounds.

  • Step 12

    Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.

  • Step 13

    Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.

  • Step 14

    You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

Tags:

Matcha Chocolate Shortbread Cookies

Toronto Recipes

Baking At Home