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Matcha-Dipped Dark Chocolate Wafer Cookies

The earthy, sweet and minty combination makes for a near perfect holiday cookie.

Makes 2 dozen cookies.

An original recipe prepared for us by Butterlust.

Ingredients

    For the cookies:

    • 2 cups all-purpose flour
    • 2/3 cup Dutch-processed cocoa powder
    • 1/2 teaspoon salt
    • 1/2 cup granulated sugar
    • 1 cup unsalted butter, at room temperature
    • 1 teaspoon vanilla extract

    For the matcha coating:

Directions

    For the cookies:

    1. In a medium bowl, sift together the flour, cocoa powder and salt. Set aside.
    2. In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar until fluffy, about 3 minutes. Add the vanilla extract and mix to combine.
    3. Slowly add in the flour mixture, mixing until dough forms. The dough will be very thick.
    4. Pour the dough out onto a sheet of parchment paper, and use your hands to gather it into a ball, if needed. Place another sheet of parchment on top. Use a rolling pin to roll out the dough between the two sheets of parchment, until dough is about 1/8-inch thick.
    5. Place the rolled out dough on a cookie sheet and then refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350F.
    6. Cut out the cookies using a round cookie cutter and place cutouts on a parchment lined cookie sheet. You can do this on the sheet of parchment you've already used, by cutting out cookies and then removing the excess dough. Re-roll any excess dough and cut into cookies as well.
    7. Bake for 15 minutes or until firm and crisp. Remove from oven and let the cookies cool for 3 minutes on the hot baking sheet before transferring to a wire rack to cool completely.

    To dip the cookies:

    1. Microwave the vanilla almond bark in 30-second intervals, stirring between each, until melted.
    2. Add the matcha and stir until smooth.
    3. Dip cooled cookies into the matcha mixture and place on a wire rack. Sprinkle with crushed peppermint while the matcha bark is still wet, then let cool until hard.
    4. Store in an airtight container for up to two weeks.

    Notes:

    This recipe requires that you use dutch-processed cocoa powder, and using natural cocoa powder may alter results. Learn about the difference between the two here.

    You can find almond bark/candy coating on the baking aisle of almost all grocery stores. If you can’t find it you can substitute white chocolate, but almond bark tends to seize less during melting and firms up more at room temperature.

    For a sweeter cookie, add an additional 2-3 tablespoons of sugar to the dough.

     

     

    Click below to purchase the culinary Matcha used in this recipe: