Green tea chip cookie/Pecan Toffee chip cookie with Macadamia nuts
In the previous entry titled "History of Gingerbread house", I wrote about history of spice, gingerbread,gingerbread house,gingerbread man and also shared video of White House's Amazing Gingerbread house and the recipe of chocolate chip cookie I made; Chocolate chip coffee beans cookies with hazelnuts.
The idea of making gingerbread house was interesting,and I was thinking about making one this year, but since I wanted to make something that I can ship to overseas so my family back home in Japan can taste them, I ended up postponing the Gingerbread house project. I would love to try them though.
For me, December is baking marathon month. I start brainstorming the ideas of new kinds of cookies and, I try making,adjusting recipes and ship to my side of family back home in Japan,and planing to bring some to my husband side of family house, and made some for my husband's workmates.
Do you have any family holiday traditions?
My mother in law makes pies every year and, I make cookies. I also make homemade pizza one night for Christmas. That is our family's Christmas tradition.
This year, I made 2 kinds of chocolate chip cookies with twist;Green tea chocolate chip cookies and Toffee chip cookies with Macadamia nuts. Both came out great and,I thought I would share the recipe with you.
Literally, especially toffee chip cookie ones, my husband cannot stop eating them.
Since I do not like super sweet cookies, these cookies do not have as much sugar as other basic cookie recipes might call for. If you like sweeter, you can add more sugar to it, and you can also add more chocolate if you like. Switch the type of nuts if you like other kind of nuts.
Also,if you like more flatter cookies, add more baking soda.Baking soda will raise the temperature of the dough to set so you can get flatter cookies.
If you prefer chewy texture of cookies rather than crisp cookies, use brown sugar instead. I prefer crisp cookies so, my recipes are with white sugar.
So how do you make Green tea chocolate chip cookie and Pecan Toffee chip cookie with Macadamia nuts? Here is how.
Green tea chocolate chip cookie..
Ingredients for the green tea chocolate chip:
5.5 oz wt White Chocolate chip
5/8 tsp Green tea powder (recommend Japanese brand called "Ito en")
Ingredients for the cookie dough:
1/2C white sugar
8tbs unsalted butter
1 egg
1 tsp pure vanilla extract
1C unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 baking powder
2 tsp green tea powder
1C rolled oats
1/2C macadamia nuts
4.7 oz green tea chips (recipe follow)
1. In bottom of the double boiler, add about 1" depth of water and set it on the stove and bring it to boil and,lower the heat to simmer
2. In upper pan of the double boiler, add 5.5 oz of white chocolate chip and 5/8 tsp green tea powder and set it over the double boiler bottom, and stir and gently melt the chocolate with green tea powder
** If you have never seen green tea powder, it is bright green colored powder made from green tea as you can see in the picture below,and they are traditionally used for tea ceremony in Japan.
They have very earthy flavor and,often time used for traditional sweets in Japan as well.
Green tea powder..
3. When white chocolate is melted nicely and mixed well with green tea powder, pour it over to parchment paper lined cookie sheet to about 1/4" thickness and let it set about 10 minutes or so
4. When green tea chocolate sheet is set, cut the chocolate sheet about 1/4" strip and chop them to 1/4" dice
Green tea chocolate chips..
5. In the bowl, add 1/2C White sugar,8 tbs of unsalted butter and beat them until smooth
6. To the bowl, add 1 egg and beat them well
7. Add 1 tsp pure vanilla extract, and stir
8. To the another bowl, add 1C of unbleached all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp baking powder, and 2 tsp green tea powder and mix well
9. In the food processor, add 1C of rolled oats and ground them fine
10. To the flour mixture, add ground rolled oats, and stir
11. In the food processor, add 1/2C Macadamia nuts and rough chop
** Use the pulse button to chop
12. Add flour mixture a little at a time to wet ingredients; butter-sugar-egg mixture, and mix well
13. Add in rough chopped Macadamia nuts, and 4.65 oz of green tea chips and mix well
14. Roll them about golf ball size, which comes to about 1 oz wt each
15. To make the surface of the cookie craggy, after rolled round, hold the both ends of the rolled dough and pull them apart into two pieces.
Then, Rotate the dough halves so craggy surface comes on top surface.
After that, press the two pulled dough together so it would make a single form.
16. To non stick foil lined cookie sheet, place the dough about 2" apart and bake them at 350 F for 6 minutes, then rotate the cookie sheet for even baking and bake another 9 minutes,total 15 minutes until edge of the dough becomes light brown, and centers are soft and puffy
17. Let it sit on the cookie sheet for 5 minutes or so and transfer the cookie to the cooling rack to cool them completely
Makes; 25 cookies
*****************************************************************
Pecan Toffee chip cookie..
Ingredients for the pecan toffee chip:
1/2C pecan
16 tbs (2 sticks of ) butter
1/2C white sugar
1/2C dark brown sugar
1tbs milk
1/8 tsp salt
1 tsp pure vanilla extract
1.5C semi sweet chocolate chip
Ingredients for the cookie dough:
10 tbs unsalted butter
1/2C white sugar
2 eggs
1 tsp pure vanilla extract
1 tsp Kahulua (coffee liqueur)
1 tbs instant espresso powder
1 1/2C unbleached all purpose flour
1/2C rolled oats
1/2C macadamia nuts
8 oz wt Pecan Toffee chips (recipe follows)
<Pecan Toffee chips>
1. In a skillet, toast 1/2C of pecan a little and set it aside
2. When nuts are cooled, pour the toasted pecan into food processor and rough chop the nuts
3. In a heavy bottom sauce pan, add 16 tbs of salted butter,1/2C white sugar,1/2C dark brown sugar,and 1 tbs milk, 1/8 tsp salt and clip the candy thermometer on the edge of the pan and set it on medium heat
4. When butter and sugar mixture is melted, add rough chopped toasted pecan into the pan and stir
5. When mixture comes to boil, add 1 tsp of pure vanilla extract and stir,and lower the heat to medium low
6. Occasionally, stir the pan and when the temperature you read at candy thermometer comes near 270F, watch out the heat and adjust the heat or take it off from the heat now and then so it would not scorch the bottom of the pan and toffee
** The color of toffee should be amber color
7. When candy thermometer read 285F, quickly take it off from the heat and pour it over the parchment paper lined cookie sheet and flatten them to about 1/4" thickness and sprinkle 1.5C of Semi sweet chocolate chips and let it sit to get melted
8. When chocolate got melted from heat from the toffee, spread the chocolate evenly with back of the wooden spoon, and let it sit on the counter until it comes cool enough to keep in the fridge to set
9. Cover toffee loosely with plastic wrap and put it in the fridge to set completely
10. Once toffee and chocolate is set, you can cut them into smaller pieces.
11. Cut the Toffee sheet into 1/2" thick strip and cut to about 1/4" length to make pecan toffee chips
Pecan toffee sheet...
Makes; 25 oz wt of Pecan Toffee Chips
Note; As soon as you pour out the pecan toffee onto the parchment paper, pour hot water into the pan for easy cleaning later
Pecan Toffee chip cookie..
1. In the bowl, add 10 tbs of unsalted butter,1/2C white sugar and beat them until smooth
2. To the bowl, add 2 eggs,one egg at a time and beat them well
3. Add 1 tsp pure vanilla extract, 1 tsp Kahulua, 1 tbs instant espresso powder and stir
** Kahulua is coffee liqueur, and it adds great coffee flavor in the cookie
4. To the another bowl, add 1 1/2C of unbleached all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt and mix well
5. In the food processor, add 1/2C of rolled oats and ground them fine
6. To the flour mixture, add ground rolled oats, and stir
7. In the food processor, add 1/2C Macadamia nuts and rough chop
** Use the pulse button to chop
8. Add flour mixture a little at a time to wet ingredients; butter-sugar-egg mixture, and mix well
9. Add in rough chopped Macadamia nuts, and 8 oz of pecan toffee chips and mix well
10. Roll them about golf ball size, which comes to about 1 oz wt each
11. To make the surface of the cookie craggy, after rolled round, hold the both ends of the rolled dough and pull them apart into two pieces.
Then, Rotate the dough halves so craggy surface comes on top surface.
After that, press the two pulled dough together so it would make a single form
12. To non stick foil lined cookie sheet, place the dough about 2" apart and bake them at 375F for 5 minutes, then rotate the cookie sheet for even baking and bake another 5 minutes,total 10 minutes or until edge of the dough becomes light brown, and centers are soft and puffy
13. Let it sit on the cookie sheet for 5 minutes or so, and transfer the cookie to the cooling rack to cool them completely
Makes; 30 cookies
Idea of using the toffee mixed with nuts turned out to be a great one for cookie and made the cookie very chocolaty. Green tea chip cookie came out nice texture and flavor and green tea flavor was not overpowering the other ingredients so, I am very happy about the result.
If you made more than you want at one time, freeze the unbaked dough in the freezer. You can wrap the dough with plastic wrap tightly and twist at both ends like candy wrapper and keep them in an air tight bag.
When you want to bake them, all you need to do is to slice and bake or freeze the dough with shape of golf ball and portion out beforehand and,make the craggy surface and reshape the dough and place them onto cookie sheet to bake.
Enjoy!
Note; It is so tempting when your dogs are around staring at you with sad puppy eyes, but do not give these cookies to them.
As many of you already know,chocolate are toxic to dogs. Macadamia nuts are also highly toxic to dogs.
The idea of making gingerbread house was interesting,and I was thinking about making one this year, but since I wanted to make something that I can ship to overseas so my family back home in Japan can taste them, I ended up postponing the Gingerbread house project. I would love to try them though.
For me, December is baking marathon month. I start brainstorming the ideas of new kinds of cookies and, I try making,adjusting recipes and ship to my side of family back home in Japan,and planing to bring some to my husband side of family house, and made some for my husband's workmates.
Do you have any family holiday traditions?
My mother in law makes pies every year and, I make cookies. I also make homemade pizza one night for Christmas. That is our family's Christmas tradition.
This year, I made 2 kinds of chocolate chip cookies with twist;Green tea chocolate chip cookies and Toffee chip cookies with Macadamia nuts. Both came out great and,I thought I would share the recipe with you.
Literally, especially toffee chip cookie ones, my husband cannot stop eating them.
Since I do not like super sweet cookies, these cookies do not have as much sugar as other basic cookie recipes might call for. If you like sweeter, you can add more sugar to it, and you can also add more chocolate if you like. Switch the type of nuts if you like other kind of nuts.
Also,if you like more flatter cookies, add more baking soda.Baking soda will raise the temperature of the dough to set so you can get flatter cookies.
If you prefer chewy texture of cookies rather than crisp cookies, use brown sugar instead. I prefer crisp cookies so, my recipes are with white sugar.
So how do you make Green tea chocolate chip cookie and Pecan Toffee chip cookie with Macadamia nuts? Here is how.
Green tea chocolate chip cookie..
Ingredients for the green tea chocolate chip:
5.5 oz wt White Chocolate chip
5/8 tsp Green tea powder (recommend Japanese brand called "Ito en")
Ingredients for the cookie dough:
1/2C white sugar
8tbs unsalted butter
1 egg
1 tsp pure vanilla extract
1C unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 baking powder
2 tsp green tea powder
1C rolled oats
1/2C macadamia nuts
4.7 oz green tea chips (recipe follow)
1. In bottom of the double boiler, add about 1" depth of water and set it on the stove and bring it to boil and,lower the heat to simmer
2. In upper pan of the double boiler, add 5.5 oz of white chocolate chip and 5/8 tsp green tea powder and set it over the double boiler bottom, and stir and gently melt the chocolate with green tea powder
** If you have never seen green tea powder, it is bright green colored powder made from green tea as you can see in the picture below,and they are traditionally used for tea ceremony in Japan.
They have very earthy flavor and,often time used for traditional sweets in Japan as well.
Green tea powder..
3. When white chocolate is melted nicely and mixed well with green tea powder, pour it over to parchment paper lined cookie sheet to about 1/4" thickness and let it set about 10 minutes or so
4. When green tea chocolate sheet is set, cut the chocolate sheet about 1/4" strip and chop them to 1/4" dice
Green tea chocolate chips..
5. In the bowl, add 1/2C White sugar,8 tbs of unsalted butter and beat them until smooth
6. To the bowl, add 1 egg and beat them well
7. Add 1 tsp pure vanilla extract, and stir
8. To the another bowl, add 1C of unbleached all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp baking powder, and 2 tsp green tea powder and mix well
9. In the food processor, add 1C of rolled oats and ground them fine
10. To the flour mixture, add ground rolled oats, and stir
11. In the food processor, add 1/2C Macadamia nuts and rough chop
** Use the pulse button to chop
12. Add flour mixture a little at a time to wet ingredients; butter-sugar-egg mixture, and mix well
13. Add in rough chopped Macadamia nuts, and 4.65 oz of green tea chips and mix well
14. Roll them about golf ball size, which comes to about 1 oz wt each
15. To make the surface of the cookie craggy, after rolled round, hold the both ends of the rolled dough and pull them apart into two pieces.
Then, Rotate the dough halves so craggy surface comes on top surface.
After that, press the two pulled dough together so it would make a single form.
16. To non stick foil lined cookie sheet, place the dough about 2" apart and bake them at 350 F for 6 minutes, then rotate the cookie sheet for even baking and bake another 9 minutes,total 15 minutes until edge of the dough becomes light brown, and centers are soft and puffy
17. Let it sit on the cookie sheet for 5 minutes or so and transfer the cookie to the cooling rack to cool them completely
Makes; 25 cookies
*****************************************************************
Pecan Toffee chip cookie..
Ingredients for the pecan toffee chip:
1/2C pecan
16 tbs (2 sticks of ) butter
1/2C white sugar
1/2C dark brown sugar
1tbs milk
1/8 tsp salt
1 tsp pure vanilla extract
1.5C semi sweet chocolate chip
Ingredients for the cookie dough:
10 tbs unsalted butter
1/2C white sugar
2 eggs
1 tsp pure vanilla extract
1 tsp Kahulua (coffee liqueur)
1 tbs instant espresso powder
1 1/2C unbleached all purpose flour
1/2C rolled oats
1/2C macadamia nuts
8 oz wt Pecan Toffee chips (recipe follows)
<Pecan Toffee chips>
1. In a skillet, toast 1/2C of pecan a little and set it aside
2. When nuts are cooled, pour the toasted pecan into food processor and rough chop the nuts
3. In a heavy bottom sauce pan, add 16 tbs of salted butter,1/2C white sugar,1/2C dark brown sugar,and 1 tbs milk, 1/8 tsp salt and clip the candy thermometer on the edge of the pan and set it on medium heat
4. When butter and sugar mixture is melted, add rough chopped toasted pecan into the pan and stir
5. When mixture comes to boil, add 1 tsp of pure vanilla extract and stir,and lower the heat to medium low
6. Occasionally, stir the pan and when the temperature you read at candy thermometer comes near 270F, watch out the heat and adjust the heat or take it off from the heat now and then so it would not scorch the bottom of the pan and toffee
** The color of toffee should be amber color
7. When candy thermometer read 285F, quickly take it off from the heat and pour it over the parchment paper lined cookie sheet and flatten them to about 1/4" thickness and sprinkle 1.5C of Semi sweet chocolate chips and let it sit to get melted
8. When chocolate got melted from heat from the toffee, spread the chocolate evenly with back of the wooden spoon, and let it sit on the counter until it comes cool enough to keep in the fridge to set
9. Cover toffee loosely with plastic wrap and put it in the fridge to set completely
10. Once toffee and chocolate is set, you can cut them into smaller pieces.
11. Cut the Toffee sheet into 1/2" thick strip and cut to about 1/4" length to make pecan toffee chips
Pecan toffee sheet...
Makes; 25 oz wt of Pecan Toffee Chips
Note; As soon as you pour out the pecan toffee onto the parchment paper, pour hot water into the pan for easy cleaning later
Pecan Toffee chip cookie..
1. In the bowl, add 10 tbs of unsalted butter,1/2C white sugar and beat them until smooth
2. To the bowl, add 2 eggs,one egg at a time and beat them well
3. Add 1 tsp pure vanilla extract, 1 tsp Kahulua, 1 tbs instant espresso powder and stir
** Kahulua is coffee liqueur, and it adds great coffee flavor in the cookie
4. To the another bowl, add 1 1/2C of unbleached all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt and mix well
5. In the food processor, add 1/2C of rolled oats and ground them fine
6. To the flour mixture, add ground rolled oats, and stir
7. In the food processor, add 1/2C Macadamia nuts and rough chop
** Use the pulse button to chop
8. Add flour mixture a little at a time to wet ingredients; butter-sugar-egg mixture, and mix well
9. Add in rough chopped Macadamia nuts, and 8 oz of pecan toffee chips and mix well
10. Roll them about golf ball size, which comes to about 1 oz wt each
11. To make the surface of the cookie craggy, after rolled round, hold the both ends of the rolled dough and pull them apart into two pieces.
Then, Rotate the dough halves so craggy surface comes on top surface.
After that, press the two pulled dough together so it would make a single form
12. To non stick foil lined cookie sheet, place the dough about 2" apart and bake them at 375F for 5 minutes, then rotate the cookie sheet for even baking and bake another 5 minutes,total 10 minutes or until edge of the dough becomes light brown, and centers are soft and puffy
13. Let it sit on the cookie sheet for 5 minutes or so, and transfer the cookie to the cooling rack to cool them completely
Makes; 30 cookies
Idea of using the toffee mixed with nuts turned out to be a great one for cookie and made the cookie very chocolaty. Green tea chip cookie came out nice texture and flavor and green tea flavor was not overpowering the other ingredients so, I am very happy about the result.
If you made more than you want at one time, freeze the unbaked dough in the freezer. You can wrap the dough with plastic wrap tightly and twist at both ends like candy wrapper and keep them in an air tight bag.
When you want to bake them, all you need to do is to slice and bake or freeze the dough with shape of golf ball and portion out beforehand and,make the craggy surface and reshape the dough and place them onto cookie sheet to bake.
Enjoy!
Note; It is so tempting when your dogs are around staring at you with sad puppy eyes, but do not give these cookies to them.
As many of you already know,chocolate are toxic to dogs. Macadamia nuts are also highly toxic to dogs.
Posted by yassy at 12/15/2011 12:43 AM 
Categories: Miscellaneous (cooking)
Tags: cookie green tea chip cookie pecan toffee chip cookie
Categories: Miscellaneous (cooking)
Tags: cookie green tea chip cookie pecan toffee chip cookie
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