[Recipe] Earl Grey Mookie

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[Recipe] Earl Grey Mookie

I know, I know what you're thinking. What the heck is a mookie. For those of you who have seen my Matcha Mochi Cookie post you can guess that is it my mochi cookie (moo-k-ie). Okay, I don't know if that name will stick but let me know what you guys think.

Matcha is an instant favorite in the food world and for a good reason too. But sometimes us food enthusiasts want something different with a tea flavor. Earl Grey is an up and coming favorite with hojicha and genmaicha trailing closely behind his greener older brother. I decided to tackle an earl grey cookie, earl Grey doesn't get the credit it deserves. I stuck with the mactha mochi cookie proportions but had two different methods for incorporating the tea flavor into the cookie. One is to just substitute ground tea leaves as a 1 to 1 substitute for Matcha powder. Another would be to seep the tea in warm milk, hopefully to get a more pronounced flavor. I set up an experiment and made my matcha mochi cookie as my control.

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The Matcha Mochi Cookie: Square One

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The Matcha Mochi Cookie: Square One

Mochi cookies are a rare sight to see, but it is about time rice flour is the star of the show and takes its own form. A cookie that is crispy, smooth, chewy, light, and most importantly delicious. My original intent of engineering a mochi cookie was to... well engineer a cookie. I started with a Matcha Mochi Cupcake recipe that I knew was delicious. It had a crisp texture on top and a chewy mochi center. If i could increase the crispiness to chewy ratio I would have something great. I broke down the recipe and looked into the water, fat and protein content of all my ingredients keeping track of details such as an egg is composed of 66.6% egg whites, 90% of which is water. Where did this get me? I was left with a bunch of numbers on a spreadsheet, cookieless and sad. I just needed to start baking. It took me 4 trials to get to my Final Recipe.

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Engineering a Green Tea Mochi Cookie: Planning Phase

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Engineering a Green Tea Mochi Cookie: Planning Phase

If you search for "the BEST chocolate chip cookie" on Google, you'll come up with recipes by the boat load. Every food blog has to have to have a chocolate chip cookie and they all claim that is the "best". Some are crunchy, some are cake-y. Others can be light or have deep caramel overtones. There is so much information out there on developing a chocolate cookie, my favorite being Kenji Lopez-Alt's "The Food Lab: The Science of the Best Chocolate Chip Cookie", but there are only a handful of posts on Mochi Cookies.

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