Description
These Shiroi Koibito-inspired cookies are buttery, delicate, and filled with white chocolate, offering a melt-in-your-mouth treat reminiscent of the Japanese classic.
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg
1/2 cup white chocolate chips
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk flour, cocoa powder, and salt. Gradually add dry ingredients to the wet mixture.
- Fold in white chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto prepared baking sheets, leaving 2 inches of space between cookies.
- Bake 12–15 minutes, until edges are set but centers remain soft.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Replace cocoa powder with matcha for a green tea version.
Spread melted white chocolate between two cookies for sandwich-style Shiroi Koibito.
Add finely chopped nuts for crunch.
Chill dough for 15 minutes to help cookies hold their shape.
Store at room temperature up to 4 days, in fridge up to 1 week, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
