matcha green tea cookies

I haven't been cooking nearly as much in recent months so when I saw my friend Becca was coordinating a cookie swap.... I signed up fast. I needed a push to experiment... and what better than to try and impress strangers via the mail.

This recipe is a combination of two forces. One? I did win my office Christmas cookie contest last year. So, I didn't want to put simple chocolate chip cookies in the mail. Two? I've been watching a lot of the Great British Baking show on Netflix. So in my head I was giving myself some Paul Hollywood criticism about imperfect shape and not perfect chocolate melting skills. All true facts. I've never been interested in perfect cookies and never been good at melting chocolate.

I'm not sure exactly where I found this recipe on the internet but I'm glad I did. I've never cooked with matcha before. To be honest, I sometimes love the flavor and sometimes do not. These cookies are just small enough to be a good balance in my opinion - especially when coupled with the white chocolate. I'm a sucker for white chocolate.

A few notes:

  • The original recipe I was referencing had these cookies being piped out. I think this batter is way too thick for that. If you want to do that, I think you need to make some modifications to the flour ratios. I tried to do one and then called an audible. 
  • Not a fan of white chocolate? No big deal. Dip them in any other flavor. I think it would also be great with some nuts too. 

Here's how it goes.

1.     Line 2 large baking sheets with parchment. Sift flour with matcha in a medium bowl.
2.     Beat butter, sugar and salt in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Reduce speed to low and gradually beat in flour mixture until just combined. Dough will be firm.
3.     Spoon the batter onto some plastic wrap or wax paper. Shape into a long cylinder. Wrap securely and refrigerate for 10 to 15 min. Dough can be prepared and refrigerated (or frozen) for several days in advance!
4.     Preheat oven to 350F. Slice the dough into small slices, like ¼ inch or so. Place on a cookie sheet with about 2 inches in between.
5.     Bake until you begin to see an itty bitty bit of light brown on the edges. Depending on thickness the time may vary between 10- 15 min. Cool on sheets for 5 min. Transfer to a rack to cool completely. Repeat.
6.     Melt chocolate until completely melted and smooth. Dip half of each cookie in chocolate, shaking off excess on edge of bowl. Place on parchment-lined sheet and sprinkle candy balls over chocolate. Refrigerate until chocolate is firm, 30 min. Store cookies in an airtight container for up to 1 week or freeze for up to 1 month.

Shopping List

1 1/2 cups all-purpose flour
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 tsp salt
1 egg
1 cup chopped white chocolate
2 tbsp small white or silver candy balls or coarse sugar

1 comment

  1. I am also terrible at melting chocolate, but these look great!