Matcha Mochi Cookies (Chewy Centres, Crispy Edges, Totally Irresistible)
Mochi cookies have taken the baking world by storm, and when you add matcha to the mix, something magical happens. The glutinous rice flour gives these cookies their signature chewy texture that is completely different from regular flour.
Ingredients
- 150g mochiko (glutinous rice flour)
- 1 tsp matcha powder
- 1/2 tsp baking powder
- 100g butter, softened
- 120g white sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional: 50g white chocolate chips
How to Make Matcha Mochi Cookies
- Preheat oven to 180C. Line a baking tray with parchment.
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla extract and beat until combined.
- Sift in mochiko, matcha powder, and baking powder. Fold until a soft, slightly sticky dough forms.
- Fold in white chocolate chips if using.
- Scoop tablespoon-sized balls onto the tray, spaced well apart. Flatten slightly.
- Bake for 12 to 14 minutes until edges are golden and set but centres look slightly underdone.
- Cool on the tray completely.
What You’ll Need:
Jade Leaf Matcha Organic Culinary Grade Matcha Powder
Tips
- The dough will be slightly stickier than regular cookie dough, this is normal
- Slightly underbaking is key for the best chewy texture
- These cookies are even better the next day
Frequently Asked Questions:
Where do I buy mochiko rice flour?
Mochiko is available in Asian supermarkets and online. Regular rice flour is not a substitute.
Do mochi cookies have a different texture?
Yes. The mochiko creates a uniquely chewy, slightly stretchy texture. Quite different from regular wheat flour cookies.
