Soft And Chewy Matcha Cookies With White Chocolate Recipes

MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
• Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
• Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.

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