Matcha green tea is a delicious and healthy substance that has more uses than as a drink. Provided below is an amazing recipe for white chocolate chip cookies that incorporate matcha green tea into the dough, resulting in cookies with unique coloration and some additional health benefits you won’t find in a normal cookie.
- Flour, AP, 2 cups
- Tea, green, matcha, powder, 2.5 tbsp
- Butter, unsalted, 3/4 cup, softened
- Sugar, powdered, 1 cup and 2 tsp
- Salt, kosher, or sea, pinch
- Egg yolks, 2 large
- Chocolate chips, white, 1/4 cup
- Mix the flour and matcha together in a large bowl.
- Sift the flour and matcha.
- Using either a stand mixer fitted with a paddle or a large bowl and a hand mixer, beat the unsalted butter until it takes on a smooth, creamy texture.
- Add a pinch of salt to the butter and blend it in.
- Add all of the powdered sugar and blend everything until you have a soft, light sugar-butter blend. Feel free to scrape down the sides of the bowl if necessary.
- Add 130 g (1 cup + 2 tsp) powdered sugar and blend until soft and light. Scrape down the bowl as needed.
- Add the egg yolks and mix everything until you have a thorough blend.
- Add the flour-matcha mixture in increments while continuing to mix until you have used it all and everything is a thoroughly homogeneous mass.
- Add the white chocolate chips until everything is fully mixed in.
- Slice the dough in half and shape each half into a cylinder that is roughly 1.5 inches wide and 7 inches long.
- Wrap your dough logs in plastic wrap and transfer them to your fridge until they firm up. This should take at least 2 hours.
- Protip: You can lay the logs out over a bed of uncooked rice to preserve the cylindrical shape.
- Preheat your oven to 350ºF. Line a baking sheet with either parchment paper or silicone, remove the plastic from your dough and use a sharp knife to slice the logs into 1/4″ thick discs. If your dough is too hard, give it 5 minutes. Place the cookies on the sheet, giving each one roughly an inch of space.
- Bake at 350ºF for roughly 15 minutes, just until the edges start to turn golden brown.
- Take the cookies out of the oven and leave them to rest for five minutes.
- Move the cookies to a cooling rack to finish cooling off.
A note on storage
- Dough: If you do not have the time to bake your matcha cookie dough and want to save it for another time, you can wrap it in plastic wrap and store it in your freezer for up to two months. When the time comes to bake, give the dough at least 10 minutes of time resting at room temperature before cutting and baking. Do not let the dough completely defrost!
- Cookies: You can place your cookies within an airtight container and then leave them at room temperature for up to four days before you need to start worrying about them getting stale.
So there you have it, one humdinger of a simple recipe that offers several health benefits in one tasty snack. Try this recipe yourself and see how many more batches you crave after one bite.
Adriana is a baker owns her own bake shop. She also teaches classes at a local community center and workshops. She also volunteers on various feeding programs.