Black and Matcha Cookies

• Vegetarian

• Produce

  • 1 1/2 tsp Matcha powder

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tsp Brown rice syrup

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 4 oz Chocolate chips, semisweet
  • 1/4 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt, fine
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 5/8 cup Butter, unsalted
  • 3/4 cup Milk

• Liquids

  • 1 tbsp Water, HOT

Found on dessertfortwo.com

Description

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 3/4 cup milk, at room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted
• 1 1/2 teaspoons matcha powder, sifted
• 1-2 tablespoons hot water
• 1 teaspoon brown rice syrup (or light corn syrup)
• 4 ounces semisweet chocolate chips
• 2 tablespoons unsalted butter
• 2 teaspoons brown rice syrup (or light corn syrup)
• pinch of salt

Directions

• First, make the cookies: Preheat the oven to 350 and line a large cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder and salt.
• In another large bowl, combine the butter and granulated sugar. Beat on medium-high speed with an electric mixer (or stand mixer) for about 2 minutes, until its pale yellow and fluffy.
• Next, add the eggs, milk, vanilla, and mix just until combined.
• Add the flour mixture to the bowl, and stir in just until combined.
• Using a 2-ounce ice cream scoop, drop batter scoops onto the baking sheet, at least 2 apart. You should get 11 cookies. Dip your fingertips lightly in flour, and press the cookies slightly flat.
• Bake the cookies for 13-14 minutes, until lightly puffed.
• Meanwhile, make the glazes: for the matcha glaze, add the powdered sugar to a small bowl. In a separate small bowl, whisk together the matcha and hot water until smooth (I didnt do this step, and thats why my cookies have lumps in the frosting. Dont be like me! Whisk the matcha separately into the hot water before adding to the powdered sugar!) Stir the matcha water into the powdered sugar, and add the brown rice syrup, mixing well. Set aside.
• Next, make the chocolate glaze: In a small microwave-safe bowl, add the chocolate chips and butter. Heat on 50% power for 40 seconds, stop, stir and repeat until melted. Stir in the brown rice syrup and salt. Mix well.
• Frost the cookies with the matcha frosting first (the dark chocolate hides any imperfect lines) on half of the cookie. Follow with the chocolate.
• Let set for about 15 minutes for the frosting to harden slightly, and then serve.