Matcha and white chocolate cookies
Matcha continues to have a moment, and for good reason. Its earthy depth pairs beautifully with sweet flavours, as seen in these soft, chewy matcha and white chocolate cookies by Yesenia Consoli of Apron and Whisk. A modern twist on a classic bake, this recipe is perfect for anyone looking to tap into the trend while indulging in something truly delicious
Makes 10
Ingredients
- 180g plain flour
- 2 tbsp matcha powder culinary grade
- 1/2 tsp baking soda
- 110g butter softened
- 1/2 tsp salt
- 50g white sugar
- 100g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 100g white chocolate extra for topping
- 1 tbsp milk powder optional
Method
- In a bowl, mix together the flour, baking soda, milk powder, matcha powder and salt. Set aside.
- In a large bowl whisk together the butter and sugars, until light and fluffy. Add egg and vanilla extract until smooth.
- Mix in the dry ingredients just until the dough comes together, it's ok if there is still some flour not mixed in. Fold in the chopped white chocolate chunks. Be careful not to over mix.
- Line a baking tray with parchment paper preheat the oven to 180°C or 350°F.
- Using a 4 tablespoon ice cream scoop, scoop out the cookie dough and place on the tray for crispier cookies. Or else weigh the cookie dough at 65g per piece and shape the dough into a dough for chunkier cookies.
- Place the cookies on the tray leaving space between them. Bake the cookies for 12-14 minutes, until the edges have a nice golden colour. Place few extra chocolate chunks on top of each cookie two minutes before the end of cooking.
- Once ready, let the cookies cool slightly in the tray then transfer to a cooling rack. Let the cookies cool to room temperature before eating. Enjoy!
For more of Yesenia's recipes, visit her food blog here!
