I am obsessed with matcha and chocolate.
Many people think I’m a chocoholic. While this is true, it’s not the whole truth. I am a huge “chocolate and other things paired together”-aholic.
Chocolate and pretzel, chocolate and mint, chocolate and fruit, chocolate and nuts, chocolate and caramel. Chocolate is always best when it’s complimented with something else.
That’s why chocolate ice cream or plain chocolate truffles aren’t my favorite things. Although I will still happily eat them.
But I digress.
Matcha and chocolate!
The older I get the more I love bitter tasting things. Red wine, black coffee, escarole, and now matcha. This is a beautiful flavor combination in sandwich form, therefore giving you two cookies for the price of one.
Ganache is actually really easy to make even though it sounds super fancy. It’ll quickly become your go to topping for everything. I especially love using dark chocolate, but you can also use white chocolate! That’s a really popular combination with matcha as well.
A Note on Chilling
I chill for AT LEAST one hour. Then I use cookie cutters to cut them into cute scalloped shapes. After cutting into shapes, I chill for another half hour. Chilled cookies are less likely to spread.
You’re going to love this delicious tender cookie. Enjoy!
Looking for more matcha recipes?
Try my matcha brownies!
Matcha Ganache Sandwich Cookies
Ingredients
- 2 cups (240 g) all purpose flour
- 2 tablespoons matcha powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup (90 g) powdered sugar
- 2 egg yolks , at room temperature
Ganache
- 4 oz baker's chocolate, roughly chopped*
- 1/2 cup heavy cream
- 1-2 tsp matcha powder (to taste)
Instructions
- In a medium bowl, combine the flour, matcha powder, and salt.
- In a large bowl, cream the butter and sugar together on medium speed for about 3 minutes (until light and fluffy).
- Turn the mixer to high speed and add the eggs one at a time until combined.
- Turn the mixture to low and add the flour mixture in two portions, mixing until combined each time.
- Split dough in half and roll each portion to 1/4" thick. Refrigerate for one hour. Remove from fridge and cut into 1.5" round shapes. I refrigerate the cookies again for 30 minutes to ensure sure they don't spread.
- Preheat oven to 350°F. Bake for 10 minutes or until edges have set. Cool on baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies are cooling, make the ganache. Heat heavy cream in a small saucepan on medium heat until it just starts to simmer gently. Pour over chopped chocolate. Wait a minute, then stir until smooth. Add the matcha powder and stir until combined.
- Let ganache sit until it's thick enough to spread. Take one cookie and spread the ganache on the underside. Sandwich it with another cookie.
