Matcha Thumbprint Cookies with Chocolate and Walnuts
- Level: Easy
- Yield: about 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 133
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 24
- Sodium
- 33
- Total: 1 hr 10 min (includes chilling time)
- Active: 30 min
Ingredients
Cookies:
About 32 intact walnut halves (have a few extra just in case you make more cookies)
2 cups all-purpose flour
3 tablespoons cornstarch
1 tablespoon matcha (green tea powder)
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
Chocolate Filling:
1 cup semisweet chocolate chips
3 tablespoons heavy cream
1 tablespoon unsalted butter, cut into pieces
1 1/2 teaspoons light corn syrup
Directions
- For the cookies: Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet in a single layer and bake until lightly toasted, about 6 minutes. Transfer to a bowl to cool.
- Increase the oven temperature to 375 degrees F. Line a large baking sheet with parchment paper.
- Whisk together the flour, cornstarch, matcha and salt in a bowl.
- Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in the vanilla and egg yolk. Add the flour mixture in 3 batches, beating after each until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl and make sure the dough is evenly mixed.
- Roll the dough into about thirty-two 1-inch balls, making them as smooth and even as you can, and place on the prepared baking sheet. Use the back of a round teaspoon measuring spoon to flatten the cookies and make an indentation in the center of each ball (rearrange the cookies as necessary so that they fit; they don't spread out too much, so about 1/2 inch of space between them is sufficient). If making the indentation causes a large crack, repair the crack with your fingers or re-roll the cookie and try again. Refrigerate the cookies until firm, about 15 minutes.
- Bake the cookies until the undersides are light golden brown and the tops puffed and set, about 11 minutes. Remove the cookies and use the teaspoon measuring spoon to re-make the indentations that have puffed up during baking. Bake the cookies for 1 minute more, then cool on the baking sheet.
- For the chocolate filling: Put the chocolate chips in a medium microwave-safe bowl. Put the cream, butter and corn syrup in a small microwave-safe bowl and microwave until steaming hot. Pour the hot cream mixture over the chocolate chips and let stand 5 minutes, then stir the mixture with a rubber spatula until smooth. If the chocolate chips do not completely melt, microwave in 15-second intervals, stirring after each interval, until melted and smooth.
- Spoon about 1 teaspoon of chocolate into the well of each cookie, then lightly press a toasted walnut half into each. Let stand until the chocolate sets.