- 1 cup unsalted butter, at room temperature
- 1/ 2 cup cane sugar
- 1/ 2 cup confectioner's sugar
- 1 teaspoon salt
- 3 egg yolks
- 2 tablespoons cream cheese
- 2 teaspoons vanilla paste, or extract
- 1 1/ 2 teaspoons ceremonial matcha
- 2 1/ 2 cups all-purpose flour
- 8 ounces Valrhona MANJARI 64% Dark Chocolate, chopped
- 8 ounces Valrhona WAINA 35% White Chocolate, chopped
- 1/ 2 teaspoon coconut oil
In a stand mixer fitted with the paddle attachment, cream butter and sugars, until light and fluffy, about 3-5 minutes, add salt and combine.
Reduce speed and add egg yolks, cream cheese and vanilla continue to beat until fully incorporated. Add matcha using a small sieve to remove clumps and blend until a uniform color is achieved.
Reduce mixer to low speed and add flour approximately ½ cup at time until just incorporated. On wax paper, divide batter into 2 or 3 sections and form into uniform logs about 1 ½ inches in diameter, secure ends (twist and rubber band work well) and chill.
Remove from fridge after about an hour and roll within wax paper wrap to round out where dough has settled. Chill overnight.
Remove cookie dough logs from refrigerator and just as they begin to soften, leaving wax paper wrap intact, roll again to round out edges so cookies will be as round as possible.
Preheat oven to 350˚F. Line baking sheets with parchment.
Using a very sharp knife, slice cookies about 1/3” thick. Arrange on prepared baking sheets and space about 1” apart. Bake for 13 minutes when edges just begin to turn golden. I prefer cooking one tray at a time, while keeping remaining dough cool. Remove from oven and allow to cool for a few minutes then carefully transfer to a cooling rack. Cook next sheet and continue. Cool warm baking sheets before adding prepared cookies.
When cookies are completely cool dip. Starting with dark chocolate. Use a double boiler or a heat proof bowl over a shallow pan of simmering water and melt half. When just melted, remove from heat and mix in remaining chocolate. Stir until melted. (Be careful not to allow even a drop of water to mix with the chocolate as it will seize up.)
Repeat with white chocolate adding the ½ teaspoon coconut oil. The white chocolate will be thicker, when necessary, set over warm pan of water to soften.
Working with white chocolate, dip cookies as you like and arrange on wax paper lined tray. If desired, decorate before chocolate sets. Refrigerate until set. May be stored in an airtight container for up to 5 days, longer if refrigerated.