Description
Delightfully soft and flavorful matcha cookies combining the earthy taste of matcha green tea powder with creamy white chocolate chips. Perfectly balanced with a tender crumb and lightly golden edges, these cookies are chilled before baking to enhance their texture and shape. An ideal treat for matcha lovers looking for a unique and elegant homemade cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (plain flour) (please weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup)
- 2½ Tbsp matcha green tea powder (1 Tbsp matcha is 6 g)
- 1 pinch Diamond Crystal kosher salt
Wet Ingredients
- ¾ cup unsalted butter (softened, at room temperature)
- 130 g confectioners’ sugar (1 cup + 2 tsp)
- 2 large egg yolks (at room temperature)
Add-ins
- ¼ cup good-quality white chocolate baking chips
Instructions
- Prepare dry ingredients: In a large bowl, combine 2 cups all-purpose flour and 2½ tablespoons matcha green tea powder. Sift both together to ensure even distribution of the matcha powder throughout the flour.
- Beat butter: Using a stand mixer with a paddle attachment or hand mixer, beat ¾ cup softened unsalted butter until it becomes smooth and creamy. Softening the butter properly is crucial for texture; leave it out for about an hour at room temperature or soften gently in the microwave in short bursts.
- Add salt and sugar: Add a pinch of Diamond Crystal kosher salt and then 130 grams (1 cup + 2 teaspoons) confectioners’ sugar. Continue beating until the mixture is light and fluffy, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
- Incorporate egg yolks: Add 2 large egg yolks to the butter-sugar mixture and mix well until fully combined, creating a smooth, homogenous batter.
- Combine with dry ingredients: Gradually add the sifted flour and matcha mixture into the wet ingredients. Mix gently until just combined to avoid overworking the dough, which can result in tougher cookies.
- Add white chocolate chips: Fold in ¼ cup of good-quality white chocolate baking chips, distributing them evenly throughout the dough without overmixing.
- Shape and chill the dough: Divide the dough evenly into 2 portions. Shape each into a cylindrical log approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap each log tightly in plastic wrap. Place on a bed of uncooked rice if desired to maintain shape, then chill in the refrigerator for at least 2 hours until firm. For longer storage, freeze logs up to 2 months.
- Preheat oven and slice dough: Preheat the oven to 350ºF (175ºC). For convection ovens, reduce temperature to 325ºF (160ºC). Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the dough into rounds about ⅓ inch (7 mm) thick. If too hard, allow to sit 5 minutes before slicing.
- Bake the cookies: Place cookie rounds on a parchment- or silicone-lined baking sheet, spacing about 1 inch (2.5 cm) apart. Bake for approximately 15 minutes or until edges are slightly golden brown.
- Cool the cookies: Remove from oven and let cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely before storing or serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Softening the butter to room temperature is key for proper creaming and cookie texture.
- Chilling the dough logs is essential to maintain cookie shape and texture; do not skip or shorten chilling time.
- You can freeze the dough logs for up to 2 months; thaw partially before slicing and baking.
- Spacing cookies about 1 inch apart ensures even baking without merging.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 4 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
