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!
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 the 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 the umami cookie layer:
- 2/3 cookie dough (see above)
- 1/4 cup crystallized ginger, finely chopped
- 1 orange, zest
- 1/4 tsp. Shichimi Togarashi powder
- 4 tsp. crystallized shoyu powder (by Naogen)
For the nori cookie layer:
- 5 sheets roasted nori
- 1/3 cookie dough (see above)
Directions
For decoration:
- Temper 200 grams white chocolate. Spread thinly on parchment paper to approximately 9” x 13″.
- Sprinkle with toasted sesame seeds, sesame seaweed Furikake, and 1/4 tsp Shichimi Togarashi powder.
- Trim into 48 1- ½” diameter circles and reserve for later use.
For the cookie dough:
- In stand mixer with paddle attachment, cream butter and powdered sugar until light and fluffy, about 3-4 minutes.
- Add egg yolk and continue to mix for 1 minute.
- Add flour and salt all at once and mix on the lowest speed just until the dough comes together.
- Divide dough in 1/3 and 2/3 portions. Reserve at room temperature.
For the umami cookie layer:
- Mix 2/3 cookie dough with all ingredients, being careful not to over mix as the Shoyu powder will dissolve.
- Roll out to 1/4″ thick.
- Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
- Trim into 48 1- ½” diameter circles and reserve chilled for later use.
For the nori cookie layer:
- Lightly toast nori sheets over a low flame. Cool and process in a spice grinder until fine.
- Mix 1/3 cookie with nori powder by hand until well incorporated.
- Roll out to 1/8″ thick.
- Transfer to a parchment-lined sheet tray and chill in the freezer for about 10 minutes.
- Trim into 48 1- ½” diameter circles and reserve chilled for later use.
Assembly:
- Preheat convection oven to 325°F (convection) oven to 300°F.
- Place nori cookie layers on a parchment-lined baking sheet ½” apart from one another.
- Top with umami cookie layer and lightly press.
- Sprinkle with 1/4 tsp Shchimi Togarashi Powder.
- Bake 15 minutes or until lightly golden on the edges.
- Cool on baking rack.
- Melt additional white chocolate. Allow to cool slightly.
- Invert the cookies so the nori cookie is facing up.
- 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
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, 91߹ and ICC came together on one strong and dynamic national platform at 91߹'s campuses in New York City and Los Angeles. Explore your pastry education where the legacy lives on.
