Matcha Cookies
Ultimately soft and chewy Matcha Green Tea Cookies, made with white chocolate chips and Matcha green tea powder. Perfectly crisp edges with a soft cookie centre - the best cookie texture there is!
Equipment
- 1-2 large mixing bowl(s)
- 2 lined baking trays
- 1 electric hand whisk
- fridge
- 1 spatula
- 1 ice cream scoop optional
Ingredients
- ⅓ cup butter at room temperature (70 g)
- ½ cup light brown sugar (100 g)
- 2 tablespoon milk (30 ml)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 cup all-purpose flour (120 g)
- 2 tablespoon matcha powder
- ½ cup white chocolate chips + extra for the topping (80 g)
Instructions
- Using an electric hand mixer, cream together the butter and brown sugar, then add the milk and vanilla extract.
- Sift in the flour, baking powder and matcha powder into a second mixing bowl and stir to combine.
- Slowly add the dry ingredients into the wet ingredients and mix until well combined.
- Fold in the white chocolate chips with a spatula.
- Refrigerate the mix for at least 30 minutes, then gently shape the cookies and place them on a lined baking tray. Place the tray into the fridge for a minimum of 1 hour.
- Preheat your oven to 350°F (180°C).
- Transfer the cookie tray to the oven and bake for 12-15 minutes or until lightly golden.
- Remove the tray from the oven and allow for the cookies to cool down for at least 30 minutes before removing them from the tray.
Notes
- Matcha powder: Use a good-quality culinary-grade matcha with a fresh, vibrant green colour. Older or lower-quality matcha can taste more bitter and give the cookies a duller colour.
- Measuring flour: For the best texture, weigh the flour rather than scooping it directly from the bag. Too much flour can make the cookies dry and stop them from spreading properly.
- Coconut oil: Make sure the coconut oil is prepared exactly as stated in the recipe. If it is too cold, the dough may be difficult to mix; if it is very warm, the cookies may spread more.
- White chocolate: Roughly chopped vegan white chocolate creates larger melted pockets, but white chocolate chips also work. Keep a few pieces aside to press into the tops before baking.
- Baking time: Remove the cookies when the edges look set but the centres still appear slightly soft. They will continue to firm up on the baking tray as they cool.
- Storage: Store cooled cookies in an airtight container at room temperature for up to four days.