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
200g white chocolate
110g caster sugar, plus extra to dust
80g all-purpose flour
30g matcha powder
2g baking powder
140g pistachio, deshelled and roughly chopped
Combine the white chocolate and butter in a glass bowl and pop it in the microwave to melt.
Using a stand mixer, whip together the eggs and the sugar until the consistency is pale and airy.
Next, carefully fold the egg and sugar mixture into the chocolate and butter mixture.
Sift in the flour, matcha and baking powder, and salt. Fold it in until a batter forms. Avoid over mixing the batter.
Add the roughly chopped pistachios to the batter and fold it in until evenly distributed throughout the batter.
Scoop the batter onto a baking tray. Allow it to chill for 30 minutes.
Remove the baking tray from the fridge. Roll and dust the scooped batter with some caster sugar.
Bake the cookies in an oven at 180°C for 12–15 minutes.
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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