Chewy Matcha And White Chocolate Cookies Recipes

CHEWY MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat your oven to 375 degrees F (or 190 degrees C).
• Mix 180g plain flour, 2 tsp matcha powder, 1/2 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp salt in a bowl until well combined.
• In a separate bowl, cream 110g softened unsalted butter with 100g white sugar and 100g brown sugar together until well combined.
• Crack one large egg into the bowl with butter and sugar, then add 1 tsp vanilla extract.
• Beat until fluffy.
• Mix in your dry ingredients until a dough has formed.
• Mix in 100g white chocolate chips (you can add more or less depending on your preference).
• Line your baking sheet with baking parchment and add the dough in scoops, about 1-2 tbsp big. Make sure to leave plenty of space between them as they will spread when baked. This mixture is about enough for 20 cookies.
• Put them in the oven and bake for 10-12 minutes. Check on them after 5-6 minutes and keep an eye on them, take them out as soon as they start to brown on the edges. Don't let them brown completely, when you take them out they won't look cooked but I promise you, they are ready!
• Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
• Enjoy!

CHEWY MATCHA WHITE CHOCOLATE COOKIES RECIPE

Steps:

• Using a stand mixer with the paddle attachment, cream the unsalted butter, brown sugar, and white sugar on medium speed for 3 minutes.
• Add the eggs, and continue mixing for another 2 minutes. Make sure to scrape the side of the bowl so that the eggs get mixed in evenly.
• Once mixed, add the all-purpose flour, almond powder, matcha powder, baking powder, salt, and white chocolate. Mix on low to medium speed for 2 minutes.
• Allow cookie dough to rest in the refrigerator for at least 2 hours (and up to 24 hours) before baking the dough.
• Preheat oven to 320 F.
• Scoop cookie dough into balls and place on a lined baking sheet.
• Bake cookies for 15 to 20 minutes, depending on their size.
• Allow cookies to cool for 10 minutes on pan before transferring to cooling rack.
• Once cooled, the cookies are ready to eat.

SOFT AND CHEWY MATCHA COOKIES WITH WHITE CHOCOLATE

Steps:

• On the stovetop or microwave-safe bowl, melt your butter. Set aside to cool to room temperature.
• Whisk your large egg and egg yolk together and set aside.
• Measure your flour (using the spoon and scrape method) in a medium bowl. (Note 5)
• Whisk in matcha powder, salt, baking soda and baking powder. Make sure all ingredients are mixed well with no lumps.
• In a separate large mixing bowl, combine melted butter, white and brown sugars and whisk until smooth and creamy. It should change a little lighter in colour - about a minute.
• Let the butter and sugar sit together for about 5 minutes for better absorption.
• Add the whisked egg and egg yolk and vanilla extract. Whisk thoroughly for 2-3 minutes. Mixture will be light, smooth and glossy.
• Combine your dry flour mixture into your large bowl of wet ingredients. I like to do this in two rounds to avoid overmixing. Fold the ingredients gently together using your spatula and make round sweeping motions towards the centre. The dough forms to be a bright green colour, soft and sticky (like playdoh but stickier).
• Stir in the chopped white chocolate chunks or chocolate chips.
• Cover your bowl and place it in the fridge to chill for 2-3 hours or overnight.
• Preheat your oven to 325°F/165°C.
• Take out your bowl from the fridge and roll it into 16 equal cookie dough balls (cookie scoop or just your hands). Each dough ball should be about 2.5 Tbsp (55 - 60 g) or 1.75 - 2 inches wide. If the dough is chilled longer or overnight, it will be quite hard, place it out for 10 minutes to warm up. The warmth from your hands will soften up the cookie dough. (Note 6) (Note 7)
• Place the balls of cookie dough on a light-coloured baking tray lined with parchment or silicone baking mats (preferred). Place them 2 inches apart.
• Place your baking tray in the preheated oven and bake cookies for 10-12 minutes or until the edges are lightly browned but the centers are still soft. If you're using two baking sheets and they both cannot fit in the middle rack, place them on the top and bottom ⅓ of your oven and rotate halfway through.
• Cookies will appear very soft right out of the oven and puffy in the middle. Cool for 5 - 7 minutes on the baking sheet before handling them and transfer to a cooling rack. Place a few chocolate chunks on top of your cookies while soft for a prettier look. Cookies will flatten a bit as they cool