Self-care looks different to each of us. For the month of October, we want to remind you that holistic care and the nurturing of our well-being sometimes doesn't look like a tincture or a supplement. In this case, it's an utterly decadent, gooey, matcha cookie that will keep you warm and cozy this season.
I went to our friend Claire's apartment in Capitol Hill after work on a Monday. We sat around drinking seltzer waters, catching up at the dinner table. She had the Momofuku Milk Bar: A Cookbook laid out, showing me the couple of recipes she'd reference for a new cookie recipe she wanted to make with our Golde Matcha from Spruce. I parsed through the first few pages of the book - an intensive look on the ins and outs of baking. Claire's got quite the knack for it - understanding more than enough to run a side-hustle dessert catering business here in Seattle for custom cookies, wedding cakes, and more.
We set to work with all of our ingredients laid out; meticulous and orchestrated, Claire's got her set up and technique dialed - it was incredible to watch. With care and precision we set to work to make what are bonafide unctuous cookies. The cookie itself is fluffy, chewy, and perfectly crunchy with perfect little bits of chewy toffee and crunchy hazelnuts. The matcha cheesecake filling is rich, tart and earthy, reminiscent of the perfect matcha latte. The final garnish of orange zest absolutely popped this recipe off, brightening the flavors, highlighting the earthiness of the matcha, making for an all around incredible cookie. Try the recipe for yourself below:
Claire's Golde Matcha Cheesecake Cookies
*Makes 12-16 cookies*
Ingredients:
- 225g butter (at room temp) - 16 tbsps or 2 sticks
- 150g sugar - 3/4 c
- 150g brown sugar - 3/4 c
- 50g clear corn syrup - 2 tbsps
- 2 eggs
- 8g vanilla bean paste - 2 tsps
- 400g flour - 2 1/2 c
- 50g milk powder - 2/3 c
- 9g cream of tarter - 2 tsps
- 6g baking soda - 1 tsp
- 5g salt - 1 1/4 tsp
- 70g chopped hazelnuts - 3/4c
- 75g toffee bits - 1/2c
- 225g cream cheese - 8oz or 1 brick
- 150g sugar - 3/4 c
- 6g cornstarch - 1 tbsp
- 2g salt - 1/2 tsp
- 25g milk - 2 tbsps
- 1 egg
- 30g matcha - 2 tbsps
- Zest of 1 Orange
Instructions
- Combine butter, sugars, & corn syrup in stand mixer. Mix for 2-3 minutes on medium.
- Scrape down sides of the bowl. Add in eggs & vanilla bean paste. Mix for 4-6 minutes on medium.
- Scrape down sides of the bowl & add in dry ingredients. Mix for barely 1 minute on low. Do not over mix. Stop when there are still some white streaks of flour.
- Add in mix-ins & mix until evenly distributed ~30 seconds.
- On a baking tray with parchment paper, scoop cookie dough into even portions. Wrap in saran-wrap & refrigerate dough for a minimum of 2 hours.
- While dough is chilling, make the matcha cheesecake filling. Preheat oven to 300º.
- Combine cream cheese & sugar in stand mixer. Mix for 2 minutes on medium.
- In separate bowl, whisk together cornstarch, salt, milk & egg to make a slurry.
- Scrape down sides of bowl. With the mixer on low, stream in the slurry.
- Add in Matcha. Turn it up to medium & mix for 4-6 minutes.
- Pour the cheesecake filling into a 6x6 glass pan wrapped in saran-wrap. Bake for 15-20 minutes.
- Let cool then transfer to a container to pipe onto the cookies (a ziploc bag can double as a piping bag).
- Once cookie dough has chilled for 2 hours, bake 5-6 cookies spaced out on a lined baking sheet for 14-16 minutes. Rotate the baking sheet halfway through.
- When done, let cookies cool & set on baking sheet for 5 minutes before transferring to a wire rack. While they cool, use a back of a spoon to create a crater for the cheesecake filling.
- Once the cookies have fully cooled, pipe in matcha cheesecake filling. Sprinkle with orange zest.
- Let set for at least 10-20 minutes in the fridge before serving.
<3 Always, Claire
Notes, tips, & tricks:
- c = cups; tbsp = tablespoon; tsp = teaspoon;
- If you need to soften the butter in a pinch, fill a pint glass with warm water and microwave. Pour the water out and flip the glass on top of the stick of butter still in its wrapper on your counter top. The butter will be room temperature in about 30 minutes.
- Corn syrup helps cookies stay fresher for longer. You’re welcome to exclude if you feel so inclined.
