recipe | soft matcha and white choc cookies

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Some things are made to be together. Seasides and summer breezes, snow and hot chocolate, leg warmers and crimped hair. Or maybe I should be talking more to my actual audience… so picture this instead: mango and sticky rice. lamb cutlets and mint jelly. Sunday roast and food coma.

You feeling me?

Another pairing that I can never go past is matcha and white chocolate. I’ve done a heap of matcha and white chocolate recipes, including macarons, cupcakes, pannacotta and lattes. And still I can’t get enough of this sexy couple. So when KenkoTea (check out their stuff by the way; great cooking grade matcha and amazing drinking grade matcha and same day shipping!) sent me some matcha to play with, I pretty much instantly decided I’d make a bunch of stuff, starting with these soft matcha and white chocolate cookies.

Still in the pipeline? Matcha rocky road and matcha crunch. Gettin’ my matcha groove back, y’all.

The recipe below is still a tad sweet, even though I’d already cut down on the sugar. Damn white chocolate. So try out the 1/2 cup brown and 1/2 cup white sugar combination and see how you go.  I think next time I’m going to use even less sugar and maybe a little more matcha

Soft matcha and white choc cookies
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted
1/2 cup brown sugar (the original recipe I followed uses 1 cup brown sugar but I think it’s too sweet as the white choc chips add a lot of sweetness)
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
2-3 teaspoon matcha powder (you can buy great cooking grade matcha powder here)
2 cups white chocolate chips
  1. Preheat oven to 165°C/325°F. Line two baking trays with baking paper.
  2. Sift together dry ingredients – flour, baking soda and salt. Set aside.
  3. In another bowl, beat together the butter and both sugars until blended. Beat in vanilla, egg and egg yolk until creamy.
  4. In a small bowl, add some hot water to the matcha powder and stir until you make a paste. Add to the wet mixture and mix in completely.
  5. Mix in the dry ingredients until just blended. Stir in the white chocolate chips with a wooden spoon.
  6. Scoop small 1-inch dough balls onto the baking tray, leaving about 2 inches between the cookies.
  7. Bake for 12-15 minutes or until the edges are just brown. When done, let cool on tray for a few minutes before transferring to a wire rack to cool completely.
  8. Note that if you want soft/chewy cookies, 12 minutes is plenty. They will be soft when you take them out of the oven. If you’re making crunchier or larger cookies, bake for longer.
Makes about 20 small cookies
Posted in: Eating In, Foodie, Recipes

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