Description
These delightful Matcha Cookies combine the earthy, vibrant flavor of culinary-grade matcha with the sweetness of white chocolate drizzle. Soft, chewy, and perfectly balanced, these cookies are a unique treat perfect for tea time or any occasion. Chilled dough ensures a tender texture, while the white chocolate drizzle adds an elegant touch.
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
Topping
- 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. Set this mixture aside for later use.
- Melt Butter and Mix Sugars: In a separate medium microwave-safe bowl, melt the unsalted butter. Once melted, stir in the brown sugar and granulated sugar until well combined. Then, add the room temperature egg and vanilla extract, whisking continuously for about one minute until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and gently fold together until just combined. The dough will be very soft at this stage. Cover the bowl with plastic wrap and refrigerate for at least one hour to firm up.
- Prepare Baking Sheets and Oven: Line two baking sheets with parchment paper and set aside. Preheat your oven to 350°F (175°C).
- Scoop the Dough: Using a medium spring-loaded cookie scoop, portion rounded balls of dough and place them on the prepared baking sheets, ensuring about two inches of space between each cookie for spreading.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden but the centers remain soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for five minutes. Then transfer them to a wire rack to cool completely.
- Prepare White Chocolate Drizzle: Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is just melted and smooth.
- Drizzle and Set: Use a fork to drizzle the melted white chocolate over the cooled cookies. Allow the chocolate to set completely before serving or storing.
Notes
- Refrigerating the dough for at least an hour is crucial for easy handling and to avoid overly spreading cookies.
- Use culinary-grade matcha powder for the best flavor and vibrant green color.
- If you don't have a spring-loaded cookie scoop, use a tablespoon to portion the dough evenly.
- Ensure the white chocolate chips are melted gently to prevent burning or seizing.
- Store the cookies in an airtight container at room temperature for up to 4 days.
