NEKOHAMA BAKERY
Chef’s Recipes
VEGAN - DAIRY FREE - GLUTEN FREE
Black Sesame Matcha Cookies
A crisp edge, a chewy center, and flavors that complement each other effortlessly. You should definitely try this Black Sesame Matcha Cookies.
- 110g butter
- 125g brown sugar
- 75g granulated sugar
- 1 egg
- 10g vanilla extract
- 165g all-purpose flour
- 8g matcha powder
- 4g salt
- 3g baking soda
- 50g black sesame tahini
- 20g honey
- Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
- In a small bowl, mix the black sesame tahini with the honey and set aside.
- In a saucepan, melt the butter over medium-low heat until it turns golden brown. Remove from heat and let it cool slightly.
- In a large bowl, beat the brown sugar, granulated sugar, and browned butter until well combined. Add the egg and vanilla extract and continue beating until the mixture becomes creamy and lighter in color.
- Add the flour, matcha powder, salt, and baking soda, mixing just until combined. Do not overmix.
- Spoon half of the tahini mixture into the dough. Using a spatula, gently fold in a zigzag motion, creating streaks without fully blending the colors.
- Using an ice cream scoop, form cookie dough balls and place them on the prepared baking sheet.
- Add the remaining tahini mixture to the dough and repeat the zigzag folding. Form the rest of the cookies.
- Freeze the cookie dough balls for about 10 minutes, then bake for 12 minutes, or until the edges are set.
- Allow to cool before serving. Enjoy!
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