08 Dec Matcha-Dipped Dark Chocolate Wafer Cookies

Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com

Oh, hey! Remember me? I know, I’ve been fiercely neglecting this space, but you didn’t think I’d let Christmas pass by without posting a festive recipe or two, did you?  Yee off little faith, I’d never let that happen.

But I get it, it’s been too long. In September when I declared I was back in action and made this beauty in order to celebrate my return to the world of Butterlusting, I meant it. I thought I was ready to throw myself back into the tasty rigor of blogging. My sleeves were rolled up, my face was smudged with flour, and there was a fire in my belly. But as it turns out, shit’s still busy around here. Most nights, I come home from work completely pooped, with little energy left to stare at a screen for another 3 hours editing photos, or writing blog posts. Mad respect for all the bloggers out there who crush it.

I swear I’ve not completely abandoned the kitchen. I’ve been doing quite a bit of contributing/freelancing for my usual (and some new) suspects. You can check some of that work out here, here, here and here if you’re interested.

Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com

And then there’s the whole commitment to spending more quality time with my fiancé (!!!), which of course means there’s that whole wedding planning thing happening as well. eeeek! I both love it and hate it and it’s most definitely as stressful as everybody says it is (and for no damn reason). But that’s a story for another day and another post — yes, it will happen. Eventually.

Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com

Anyway, HOLIDAYS! It’s the best time of the year! Twinkle lights are freaking fantastic, aren’t they? And cookies — hell yes, cookies. I should probably be avoiding them, or at least focusing on consuming them in moderation (again, the whole wedding thing), but hell, I ate Thanksgiving dinner at least 5 times over the course of November so why slow down now? (I’m going to need a damn good personal trainer come January, though. Taking recommendations, if you’re in Austin!)

I kicked off my Christmas baking this year with these Matcha-Dipped Dark Chocolate Wafer Cookies. I love using matcha in recipes around the holidays (see this recipe from last year). It’s lovely green hue is perfect for naturally dying all kinds of doughs and icings, and what I’ve discovered this year, is that matcha’s earthy flavor is absolutely to die for when paired with peppermint. Obsessively good.

Matcha-Dipped Dark Chocolate Wafer Cookies // butterlust.com

These cookies are a simple, dark chocolate shortbread, that I’ve rolled out extra thin so they take on the crispness and texture of a wafer rather than a hearty shortbread. They’re intentionally on the bitter side in order to balance out the sweetness of the matcha coating, and offer up a rich, complex flavor that with the addition of matcha’s earthiness pairs amazingly with a cup of black coffee. The coating is a two-ingredient mixture of vanilla almond bark (also known as candy coating) and cooking grade matcha that’s been sprinkled with crushed peppermint while still wet for a refreshing bite.

This combination of earthy, bitter, sweet and minty makes for a near perfect holiday cookie. And so festively colored, too! Enjoy!

NOTES ABOUT THIS RECIPE:

This recipe requires that you use dutch-processed cocoa powder, and using natural cocoa powder may alter results. Learn about the difference between the two here

You can find almond bark/candy coating on the baking aisle of almost all grocery stores. If you can’t find it you can substitute white chocolate, but I prefer to use almond bark because it tends to seize less during melting and firms up more at room temperature.

For a sweeter cookie, add an additional 2-3 tablespoons of sugar to the dough.

A big thanks to Aiya America for sponsoring this post! 

Matcha-Dipped Dark Chocolate Wafer Cookies

Makes: 2 dozen cookies

Ingredients

    For the cookies:
  • 2 cups all-purpose flour
  • 2/3 cup Dutch-processed cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • For the matcha coating:
  • 4-6 blocks vanilla almond bark
  • 2 teaspoons Aiya Cooking Grade Matcha
  • Crushed peppermint, for sprinkling

Instructions

    For the cookies:
  • In a medium bowl, sift together the flour, cocoa powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar until fluffy, about 3 minutes. Add the vanilla extract and mix to combine.
  • Slowly add in the flour mixture, mixing until dough forms. The dough will be very thick.
  • Pour the dough out onto a sheet of parchment paper, and use your hands to gather it into a ball, if needed. Place another sheet of parchment on top. Use a rolling pin to roll out the dough between the two sheets of parchment, until dough is about 1/8-inch thick.
  • Place the rolled out dough on a cookie sheet and then refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350F.
  • Cut out the cookies using a round cookie cutter and place cutouts on a parchment lined cookie sheet. You can do this on the sheet of parchment you've already used, by cutting out cookies and then removing the excess dough. Re-roll any excess dough and cut into cookies as well.
  • Bake for 15 minutes or until firm and crisp. Remove from oven and let the cookies cool for 3 minutes on the hot baking sheet before transferring to a wire rack to cool completely.
  • To dip the cookies:
  • Microwave the vanilla almond bark in 30-second intervals, stirring between each, until melted.
  • Add the matcha and stir until smooth.
  • Dip cooled cookies into the matcha mixture and place on a wire rack. Sprinkle with crushed peppermint while the matcha bark is still wet, then let cool until hard.
  • Store in an airtight container for up to two weeks.
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