Do you want to try something new? Then try my all-new and unique Matcha Cookies with white chocolate chips. Sounds different, no?
These buttery, chewy matcha cookies are perfect to pair with afternoon tea and impress your loved ones with their unique flavor.
What Is Matcha Powder?
Matcha powder is an East Asian green tea powder with unique flavor combinations. It’s a stone-ground powder made from shade-grown green tea. When you first taste matcha, you will find subtle earthiness and bitterness. It’s packed with antioxidants.
Matcha powder has gained a lot of popularity in recent years due to its benefits and unique taste. Of course, it had to be introduced in baking products as well. These matcha cookies have slight bitterness from the green tea, which is paired intelligently with sweet white chocolate. Together, the cookies taste amazing.
Why You’ll Love This Recipe?
- New and unique: You must have read and made a lot of cookies, but I’m sure matcha cookies must not be on that list. It’s a rare cookie choice, so the recipe is quite unique.
- Well thought flavor combination: The pairing of white chocolate with matcha is well thought out as they complement each other well. The sweetness of white chocolate balances the earthiness and bitterness of matcha powder.
- Soft and light texture: Most matcha cookies recipe that you will find will have melted brown butter in them. Since I wanted to give a lighter and softer texture, I used soft butter only. It makes the cookies spread more and have a thin appearance.
Important Ingredients Used In The Recipe
- Matcha powder: The cookies need good quality matcha powder as matcha is the dominant flavor component. The powder also provides a green color to the cookies, which makes their appearance different.
- White chocolate chips: besides the sugar, white chocolate is also one ingredient that provides sweetness and vanilla flavor, which counteracts matcha flavor. I have used Callebaut white chocolate chips in the recipe.
- Butter: Salted butter helps provide the buttery flavor base in the cookies. Using room-temperature butter is the key here.
- Egg and Brown sugar: These are the two main Hygroscopic ingredients that attract moisture from the environment, making the cookie chewy. That is why these cookies have a chewy soft texture.
How To Make Matcha Chocolate Chip Cookies?
- Do the preparation: Collect all your ingredients in different bowls. Prepare a baking tray by lining it with butter paper or a silicon mat. Also, preheat the oven to 180C.
- Start Creaming: In a bowl, cream together butter and both sugars. It should turn light and fluffy.
- Add Egg: Next, add the egg along with vanilla essence into the creamed butter.
- Dry ingredients: Sift the dry ingredients, which are flour, matcha powder, baking soda, and salt. Add these dry ingredients to the butter-egg mixture. Mix well to form a dough.
- White chocolate: The last step is to fold the white couverture chocolate chunks into the dough. Mix them well.
- Shaping: once the dough is ready, make balls of the dough weighing 50g each. Place them on a lined baking tray and Sprinkle some white chocolate chips on top.
- Freezing: place the tray with shaped cookie dough in the fridge for 15-20 minutes.
- Bake: Bake the cookies in a preheated oven at 180C.(OTG mode: lower rod + upper rod + fan) for 15-18 minutes.
Chef’s Tips For The Recipe
Avoid Overmixing
Ensure you are mixing the dough just enough that all ingredients come together nicely. If you overmix the dough, it is likely to get sticky.
Cool down the Cookies
Ensure the cookies have been completely cooled before storing them in an airtight box. The steam from warm or hot cookies will make the cookies soggy as the moisture will be trapped in the box.
Add Nuts
Add nuts like walnuts, pecans, or macadamia to take the cookies to another level. This will add a crunch to the cookies.
White Compound Chocolate
In place of Callebaut white chocolate chips, you may use chocolate chips made from compound chocolate as well.
How To Store Match Cookies?
Store cooked cookies in an airtight in a cool and dry place. They will last up to a week.
You can even freeze them in a zip-lock bag for a month. Thaw them in the fridge first and then at room temperature before consuming them.
Leftover cookie dough can be stored in the freezer for up to 2 months, cling-wrapped, and put in an airtight box.
More easy recipes
If you love this recipe, try our other cookies, like strawberry cheesecake cookies and cornflakes cookies.
