It's been some time since I last baked, feels good to be back with my whisk and spatula :')
For this recipe, it is important to chill your dough so that it will be easier to work with, especially in Singapore's humid weather. Chilling also minimizes spreading, and ensures a thick cookie!
Matcha Chocolate Stuffed Red Velvet Cookies
adapted from here
Ingredients
1.5 cup + 1 Tablespoon (198g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) packed light brown sugar (or dark brown)
1 egg, at room temperature
1 Tablespoon (15ml) milk
2 teaspoons vanilla extract
1.5 Tablespoons red food coloring (/2 tsp beet powder)
1/4 cup white chocolate chips for decoration
1.5 cup white chocolate
2 tbsp matcha powder
Method
1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
3. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined.
4. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined.
5. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.
6. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). This step is very important!
7. In the meantime, melt the white chocolate and mix well with matcha powder. Line a small baking sheet with parchment paper, drop heaping teaspoons of melted matcha chocolate onto the paper. Freeze until ready to use.
8. Preheat oven to 180 degree Celsius. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
9. Roll a tablespoon of dough into a ball and flatten in your palm. Repeat until all batter is used.
10. Press a frozen matcha chocolate in the center of 1 cookie dough, and place another flattened cookie dough over. Press and seal the edges tight, and roll into a ball. Repeat for the remaining cookie dough and frozen matcha chocolate. Place the cookies at least 5cm apart as they will spread slightly.
11. Bake each batch for 15 minutes or until the edges look set. Decorate with white chocolate chips.
12. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
Thank you @danielwellington for the gorgeous Dapper St Mawes 😍
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