Matcha Thumbprint Cookies with Chocolate and Walnuts

Matcha Thumbprint Cookies with Chocolate and Walnuts

from foodnetwork.com
1 servings

Get Matcha Thumbprint Cookies with Chocolate and Walnuts Recipe from Food Network

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

  1. 1

    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.

  2. 2

    Increase the oven temperature to 375 degrees F. Line a large baking sheet with parchment paper.

  3. 3

    Whisk together the flour, cornstarch, matcha and salt in a bowl.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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.