umami cookie with white chocolate and seaweed seasoning

The Cookie Games 2018 Winner: Umami Cookie

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts student, Rebecca Ng, inspired by the umami forward flavors of Japan. Her original cookie recipe, Umami Cookie, received the highest score among the 10 competitors judged by the likes of Anna Bolz (ICC Alumna & Pastry Chef at Per Se), Craig Koketsu (Corporate Chef of Quality Branded Restaurant Group), Stephanie Prida (Pastry Chef of The Grill, The Pool and Lobster Club), and Mark Iacono (Owner of Lucali).

The three layered Umami Cookie begins with a base that captures the umami flavors inspired by sushi—crystallized shoyu, ginger and orange zest topped with Shichimi Togarashi powder. The second layer is a roasted nori powder cookie which is topped by a final layer of white chocolate sprinkled with toasted sesame seeds, sesame seaweed furikake and Shichimi Togarashi powerd. Try them out for yourself today!

Rebecca Ng holding Umami Cookie in palm of hand


INGREDIENTS

For Decoration:

  • 1 Tbs. white sesame seeds, toasted
  • 2 Tbs. sesame seaweed Furikake
  • ¼ tsp. Shichimi Togarashi powder
  • 200 grams white chocolate
  • White chocolate, additional, as needed
  • 1/4 tsp. Shichimi Togarashi powder

For Cookie Dough:

  • 3 cups + 2 Tbs. all-purpose flour
  • 3/4 cup + 2 Tbs. powdered sugar
  • 12 oz. butter, unsalted and at room temperature
  • 1 egg yolk
  • 1/4 tsp. fine sea salt

For Umami Cookie Layer:

  • 2/3 cookie dough (SEE ABOVE)
  • 1/4 cup crystallized ginger, finely chopped
  • Zest of 1 orange
  • 1/4 tsp. Shichimi Togarashi powder
  • 4 tsp. crystallized shoyu powder (by Naogen)

For Nori Cookie Layer:

  • 5 sheets of roasted nori
  • 1/3 cookie dough (SEE ABOVE)

 


PROCEDURES

For Decoration:White Chocolate Sprinkled with Furikake and Togarashi powder

  1. Temper 200 grams white chocolate. Spread thinly on parchment paper to approximately 9” x 13″.
  2. Sprinkle with toasted sesame seeds, sesame seaweed Furikake, and 1/4 tsp Shichimi Togarashi powder.
  3. Trim into 48 1- ½” diameter circles and reserve for later use.

For Cookie Dough:

  1. In stand mixer with paddle attachment, cream butter and powdered sugar until light and fluffy, about 3-4 minutes.
  2. Add egg yolk and continue to mix for 1 minute.
  3. Add flour and salt all at once and mix on the lowest speed just until the dough comes together.
  4. Divide dough in 1/3 and 2/3 portions. Reserve at room temperature.

For Umami Cookie Layer:

  1. Mix 2/3 cookie dough with all ingredients, being careful not to over mix as the Shoyu powder will dissolve.
  2. Roll out to 1/4″ thick.
  3. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  4. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Nori Cookie Layer:

  1. Lightly toast nori sheets over a low flame. Cool and process in a spice grinder until fine.
  2. Mix 1/3  cookie with nori powder by hand until well incorporated.
  3. Roll out to 1/8″ thick.
  4. Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
  5. Trim into 48 1- ½” diameter circles and reserve chilled for later use.

For Assembly:

  1. Preheat convection oven to 325°F (convection) oven to 300°F.
  2. Place nori cookie layers on a parchment-lined baking sheet ½” apart from one another.
  3. Top with umami cookie layer and lightly press.
  4. Sprinkle with 1/4 tsp Shchimi Togarashi Powder.
  5. Bake 15 minutes or until lightly golden on the edges.
  6. Cool on baking rack.
  7. Melt additional white chocolate. Allow to cool slightly.
  8. Invert the cookies so the nori cookie is facing up.
  9. Top each cookie with pre-made white chocolate discs, adhered with a small amount of melted white chocolate.

Required Equipment: Stand mixer with a paddle attachment, rolling pin, sheet trays, spice grinder, cooling rack, 1- ½” round cutter

Assembling the Umami Cookie

The Cookie Games 2017 Winners: Browned Butter Masala Chai Cookies

This year’s first place winner of The Cookie Games at the International Culinary Center’s New York City campus came from Professional Culinary Arts students. The duo of Madeline Dudek and Clara Lim chose the country of India as their main inspiration for their original cookie recipe. Creating Browned Butter Masala Chai Cookies, the duo received the highest score among the 10 competitors judged by the likes of Dorie Greenspan (Cookbook Author), Angie Mar (ICC Alumni and Chef/Owner of Beatrice Inn), renowned pastry chef Florian Bellanger, Robb Riedel of Food Network Magazine, and ICC’s President, Erik Murnighan.

The following recipe yields 48 cookies. Try them out for yourself today!


INGREDIENTS

  • 2 cups butter, unsalted, divided
  • 1-2 star anise
  • ¼ cup plus 2 tbsp. chai spices
  • -2 parts EACH ground cardamom and ground ginger
  • -1 part EACH ground fennel seed, ground coriander and ground cinnamon
  • 2 teaspoons Chinese five spice
  • 4 ½ cups flour, all-purpose
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 2 cup light brown sugar, packed
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tsp. molasses
  • 1 tbsp. vanilla extract
  • ¾ cup pecans, ground and toasted

For garnish:

  • 1 red beet, peeled and cubed
  • Coconut chips, unsweetened
  • 2 cups white chocolate, chopped
  • Ground cardamom, as needed
  • Ground cinnamon, as needed

    PROCEDURES

Prepare the browned butter by melting 1 cup of butter in a saucepan placed over medium heat with 1-2 star anise to infuse. Stir until nutty and light brown. Remove immediately from the heat and add the chai spices and Chinese five spice. Set aside to cool. While still liquid, strain the butter through a fine-mesh strainer, discarding the spices.

In a bowl, stir together the flour, baking soda, and salt. Set aside.

In a stand mixer with a paddle attachment, cream the cooled browned butter, butter, and sugars until light and fluffy. Add one egg or egg yolk at a time, scraping the sides occasionally. Add vanilla and molasses and mix. Add all dry ingredients and pecans and mix until just incorporated. Flatten the dough into a disk, cover with plastic wrap and allow to rest in the refrigerator.

On a lightly floured surface, roll dough out and cut into diamond shapes. Place onto baking trays, lined with parchment paper. Return the portions to the refrigerator until chilled.

Preheat the oven to 350°F.

Bake the cookies for 10-12 minutes, or until lightly browned. Allow cooling before decorating.


For garnish:

Preheat the oven to 350°F.

In a blender, process beet pieces with a small amount of water. Transfer the puree to a cheesecloth lined bowl, and squeeze the juice out. Discard the beet products.

Mix coconut chips with some of the beet juice to dye them red and spread on a parchment-lined baking sheet. Bake for about 5 minutes. Allow cooling before decorating.

Melt 3/4 white chocolate in a metal or glass bowl over a pot of simmering water, stirring constantly. When completely melted, remove the bowl from the heat and add remaining white chocolate, stirring to cool the chocolate. When completely melted, add cardamom and cinnamon, as desired. Drizzle the tempered white chocolate over the cooled cookies.

Before the chocolate sets, finish with a piece of cooled, coconut chip in the center of each cookie.