Welcome to Class of Cookie 2023: A (deliciously) special project where Mumbai-based chef Prateek Bakhtiani, Head Chef at Ether Atelier Chocolat invites ten of his closest friends-of-food and asks them to share a ‘comfort cookie’ recipe each.
The third cookie recipe of this series, a green tea and white chocolate cookie, puts an earthy spin on this crowd-pleasing treat. Asian cuisine wiz chef Seefah Ketchaiyo’s comfort cookie spotlights the full-bodied flavour of matcha, paired with pistachios and white chocolate. So, pick up your whisks and whip up a batch of the perfect teatime delight.
Makes: 14–15 Cookies
Per cookie serving: 45–50g
Shelf Life: 5–7 Days
Tasting Notes: Matcha, pistachio, white chocolate, butter, salt
Ingredients:
200g white chocolate
40g butter
100g eggs
110g caster sugar, plus extra to dust
80g all-purpose flour
30g matcha powder
2g baking powder
2g salt
140g pistachio, deshelled and roughly chopped
Preparation:
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Combine the white chocolate and butter in a glass bowl and pop it in the microwave to melt.
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Using a stand mixer, whip together the eggs and the sugar until the consistency is pale and airy.
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Next, carefully fold the egg and sugar mixture into the chocolate and butter mixture.
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Sift in the flour, matcha and baking powder, and salt. Fold it in until a batter forms. Avoid over mixing the batter.
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Add the roughly chopped pistachios to the batter and fold it in until evenly distributed throughout the batter.
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Scoop the batter onto a baking tray. Allow it to chill for 30 minutes.
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Remove the baking tray from the fridge. Roll and dust the scooped batter with some caster sugar.
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Bake the cookies in an oven at 180°C for 12–15 minutes.
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Remove the tray from the oven, allow the cookies to cool on a wire rack before serving.
Engineer turned chef Seefah Ketchaiyo is the co-founder of Mumbai-based restaurant Seefah best known for its homestyle Thai & Japanese fare. Her culinary journey includes working at various restaurants in China, Thailand, and India. She also runs Seefah Bakery, a dessert cloud kitchen, from her eponymous restaurant.
Prateek Bakhtiani is an alumnus of Le Cordon Bleu, Paris, where he learnt the art of pastry making. He has served as a chef at several Michelin-starred restaurants in France, Belgium, and the United States.
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