Mia Bakes: Choco-Matcha Ban Ban Soft Cookies

And so the baking trio met again for another day of therapeutic baking! And if you haven't seen our re-creation of Maangchi's gyeran ppang (korean egg bread) recipe, be sure to check it out HERE.

And of course, the three of us wouldn't be satisfied with just barely 30 minutes of baking for the day, hence here's our 2nd bake. Ban ban (half & half) cookies! This is something like the currently trending brookies (brownie + cookies), but more flexible with the flavours. 

For our first try at the ban ban cookie, we've decided to follow another Korean youtube baking guru, Honeykki's recipe. 

You'll need:

For the green tea dough:

150g cake flour

15g green tea powder

100g castor sugar

100g salted butter

(add 2g salt if you're using unsalted)

3g baking powder

1 egg

a dash of vanilla extract

50g white chocolate chips

For the chocolate dough:

150g cake flour

15g unsweeten cocoa powder

100g castor sugar

100g salted butter

(add 2g salt if you're using unsalted)

3g baking powder

1 egg

a dash of vanilla extract

50g semi-sweet chocolate chips

Prepare both doughs separately in two large bowls. First, cream your butter and sugar until the mixture turns pale and fluffy, before beating in the egg & vanilla extract until well combined. Then, sift in your dry ingredients and fold until just combined before adding in the chocolate chips and folding lightly to mix it evenly.

Drop about 1/2 tbsp of each dough (together) on a baking sheet, spread about 1 inch apart. Using wet or greased hands (the dough will be sticky!), mold the two flavours together (but do not mix them up, just press them together into 1 cookie) and press it down lightly to flatten. Top up the flatten dough with more chocolate chips if desired before baking at 160 degree Celsius for about 13 minutes. 

The baking temperature and baking time will depends greatly on your oven and its setting, hence do start with lower temperatures and keep a watchful eye on your cookie while they bake. You DO NOT want your cookie to brown. 

TADAA~!

These are soft cookies with a cakey texture, not really my kind of cookie as I prefer mine crunchy, but being both a green tea fan and a huge chocolate fan, this was right up my alley!

But I might want to tweak the recipe a little next time to get crunchy cookies, and also try out the combination of peanut butter with chocolate instead. Green tea with Chocolate tasted a little bit... not that much in sync. 

CL suggested of using a flavour that makes red cookies (red velvet or strawberry?) in place of the green tea next time so we can get ladybug cookies!

How cute would that be!

Till then,

Mia Foo