Description
This delightful Matcha Cookie recipe blends the earthy, vibrant flavor of culinary-grade matcha powder with sweet white chocolate drizzle for a uniquely delicious treat. Soft, chewy, and visually stunning, these cookies offer a perfect balance of sweetness and subtle bitterness, making them an ideal snack or dessert for tea lovers and cookie enthusiasts alike.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon matcha powder (culinary grade)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg (room temperature)
- ½ teaspoon vanilla extract
Toppings
- ⅓ cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, baking powder, and salt until evenly mixed. Set aside.
- Melt Butter and Mix Wet Ingredients: In a microwave-safe bowl, melt the unsalted butter. Stir in the brown sugar and granulated sugar until combined. Then add the egg and vanilla extract, whisking vigorously for about one minute until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, folding carefully until the dough is just combined. Note that the dough will be very soft. Cover the bowl and refrigerate the dough for at least 1 hour to firm up.
- Prepare for Baking: Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C).
- Form Cookies: Using a medium spring-loaded cookie scoop, form rounded balls of the chilled dough and place them evenly spaced (about 2 inches apart) on the prepared baking sheets.
- Bake Cookies: Bake the cookies for 12–14 minutes, or until the edges turn lightly golden. The centers should still be soft.
- Cool Cookies: Remove the trays from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.
- Melt White Chocolate: Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until the chips are just melted and smooth.
- Drizzle Chocolate: Using a fork, drizzle the melted white chocolate over the cooled cookies. Allow the drizzle to set completely before serving.
Notes
- Refrigerating the dough helps the cookies hold their shape and enhances flavor.
- Use culinary-grade matcha powder for the best color and flavor.
- Ensure the egg is at room temperature for better mixing.
- When melting chocolate, stir frequently to prevent burning.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired