Black Sesame Checkerboard Cookies with Matcha White Chocolate
The most delicious and tender shortbread with toasted black sesame, dipped in matcha white chocolate. Need I say more?
Black Sesame Checkerboard Cookies with Matcha White Chocolate
HAPPY FRIDAY EVERYONE!
I seemed to have one goal when I put together the cookies for this year’s cookie box— just basically make all the most beautiful and lovely cookies ever! I mean, just look at these pretties!
Black sesame is probably one of my all time favorite ingredients when it comes to sweet treats. The rich naturally sweet nutty aroma from toasted black sesame can only be described with one word: HERNG. “Herng” is probably my most used Cantonese word ever. Basically, it means “smells good”. But when we describe food with the word, we mean MORE than the smell. We mean all those layers in between the smell and the taste, the layers of flavor you gather as you aerate food in your mouth, the notes of spices and complex hints of this and that. It’s my favorite Cantonese word.
My Christmas cookie box this year includes two treats with black sesame in it! The other is the cutest little snowman macaron filled with a bold black sesame buttercream— OMG.
So without further ado, are we ready to make these surprisingly simple yet gorgeous cookies?!
INGREDIENTS
makes about 20-24 cookies
for the cookies
1 c (227g) unsalted butter, softened
3/4 c (90g) powdered sugar
1 large egg yolk
2 tsp vanilla extract
1/2 tsp kosher salt
1 3/4 c (224g) all purpose flour
2 tb (20g) toasted black sesame seeds
for the matcha white chocolate dip
6 oz white chocolate baking bar
2 tsp coconut oil
1 1/2 tsp matcha powder
INSTRUCTIONS
make cookie dough
In a large bowl of a stand mixer with paddle attachment, beat the butter on high for 30 seconds to 1 minute until creamy. Add the powdered sugar and mix on low at first, then on medium high until combined and creamy. Scrape down sides of bowl to make sure all butter is mixed well.
Add egg yolk, vanilla, and salt. Mix on medium until well combined, scraping down the sides of bowl when needed.
Dump in the flour and mix on low until a dough comes together. Measure the dough on a scale and split it exactly in half, leaving one half in the stand mixer bowl.
In a food processor, mini blender, or bladed coffee grinder, grind the black sesame until fine and some oils are beginning to release. Scrape all the ground black sesame into the dough inside the bowl. Mix on low until fully incorporated.
On two pieces of parchment paper, trace out measurements for a 4x8inch rectangle in the middle of each. Fold the parchment paper using these lines as a guide. Open up the paper and place the dough in the middle of each one. Fold the paper to encase the dough inside, smooshing it down as you go. Using a rolling pin, flatten out each of the doughs so it fits perfectly inside the 4x8 inch rectangle. Place in freezer to chill for 15 minutes.
After the doughs have chilled, remove from freezer. Remove each one from the parchment paper and stack one slab on top of the other. lining them up perfectly. Gently press down a little to marry the slabs a bit.
With a sharp knife, cut the entire slab right down the middle, length wise. Stack one slab on top of the other.
Now, cut the slab of dough into 4 equal lengthwise pieces. I do those by cutting it perfectly in half lengthwise, then cutting those two halves in two more halves.
Lay the first piece down on its side so the alternating colors are showing now. Take the second piece and rotate it 180 degrees so the opposite colors lay on the fist piece of dough. Repeat this with the rest of the strips.
With the help of the parchment paper, place the entire rectangular log into the parchment paper and use fingers to smooth down the dough so the layers meld together more. Make sure dough is completely covered and chill in fridge for at least 4 hours or overnight.
bake
Preheat oven to 350 degrees F.
Remove dough from fridge, unwrap from parchment paper.
With a sharp knife, cut the dough cross wise into 1/3 inch cookies. Place them on a parchment lined baking sheet an inch apart. Bake for 12-14 minutes, until the edges are very lightly golden. Let cool completely.
make matcha white chocolate and dip cookies
Place roughly chopped white chocolate and coconut oil in a medium bowl. Microwave in 20 second intervals, stirring between intervals until the white chocolate is melted and smooth. Add matcha and stir well to combine.
Dip completely cooled cookies into the matcha white chocolate at a diagonal, dripping off the excess. Place cookies onto parchment lined baking sheet and let the chocolate set completely for a few hours.