Recently, I have been making a lot of taro-flavored desserts. I found this bubble tea powder that you can add to baked goods, and it will make them taste like taro. My latest creation is these Taro Cookies and it may be the best one yet. They are super soft, chewy, and packed with taro flavor.
Can't get enough of cookies? Try my Salted Egg Yolk Cookies next!
๐ช About This Recipe
If you have never tried a taro cookie, you are in for a treat! These cookies are super tasty and have a distinct taro flavor. They taste like the taro milk tea that you get at popular bubble tea shops. White chocolate chips bring a lot of sweetness and really take them to the next level.
The secret is using taro bubble tea powder. You can buy these at many Asian grocery stores. There are a few different brands to choose from but here is the one I am using:
๐ง Ingredients
The cookie dough has many standard cookie ingredients: all-purpose flour, baking soda, butter, sugar, salt, eggs, and vanilla extract. The only things we add are taro bubble tea powder and white chocolate chips.
For the butter, I like to use cold butter. I find that it eliminates the need to refrigerate the dough (many recipes have you refrigerate the dough so that the cookies don't flatten too much during baking). Since the butter is cold, the cookies do not melt as fast in the oven.
However, one issue I have found is that cold butter has a greater tendency to split/curdle when the egg is added. You can easily fix this though by adding a little bit of the dry ingredients and mixing until the egg and butter re-emulsify. I think this a good trade-off for not needing to refrigerate the dough, but I can already see the elite bakers scoffing at me.
๐ช Instructions
STEP 1: Whisk the flour, taro powder, baking soda, and salt in a medium bowl.
STEP 2: Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 2 minutes.
STEP 3: Add the egg and vanilla extract, and beat for another minute until well combined. Scrape down the sides of the bowl and beat again until fully mixed.
If the butter and egg mixture splits/curdles, you can add a tablespoon of the flour mixture and mix until it re-emulsifies.
STEP 4: Add the dry ingredients and mix on low speed until combined. Stir in the white chocolate chips.
STEP 5: Line two baking sheets with parchment paper and preheat your oven to 350ยฐF. Scoop out approximately 1 and ยฝ tablespoons of dough per cookie and place them onto the prepared baking sheets with space in between.
STEP 6: Bake for 9-11 minutes or until edges turn brown. I recommend checking on them at the 9-minute mark to prevent overbaking. Let cookies cool on a baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
๐ฅก Storage & Make Ahead
Storage: These taro cookies can be stored at room temperature in an airtight container for up to one week or in the fridge for up to 10 days.
Make Ahead: If you want to make these ahead of time, you can make the cookie dough and refrigerate it for up to 2โ3 days before baking. When you are ready to bake them, you can bake them straight from the fridge. No need to let them warm up.
๐ Recipe
Taro Cookies
Ingredients
- 1 cup + 2 tablespoons all-purpose flour (135g)
- ยผ cup taro bubble tea powder
- ยผ teaspoon baking soda
- ยฝ teaspoon salt
- ยฝ cup unsalted butter (115 g; cold)
- ยฝ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Line two baking sheets with parchment paper and preheat oven to 350ยฐF
- Whisk the flour, taro powder, baking soda, and salt in a medium bowl.
- Using a stand mixer fitted with a paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, and beat for another minute until well combined. Scrape down the sides of the bowl and beat again until fully mixed. If the butter and egg mixture splits/curdles, you can add a tablespoon of the flour mixture and mix until it re-emulsifies.
- Add the dry ingredients and mix on low speed until combined. Stir in the white chocolate chips.
- Scoop out approximately 1 and ยฝ tablespoons of dough per cookie and place them onto the prepared baking sheets with some space between each piece.
- Bake for 9-11 minutes or until edges turn brown. I recommend checking on them at the 9-minute mark to prevent overbaking. Let cookies cool on a baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Emily
Wanted to experiment with my old taro boba powder and this was a great one to try out! Ratios worked well.