I haven’t baked with Matcha for quite some time I think. My bad. You can create really nice bakes with Matcha! Especially when combined with white chocolate… mmm! The best example of this kind of combination are these Matcha White Chocolate Cookies. Who would have guessed, right?!
I guess you all know what Matcha is? That finely grated green powder from green tea leaves. Normally you add it to hot water or milk and make yourself an enjoyable tea/drink, but Matcha is also really nice for baking.
For me it’s important to get the right Matcha dosage – no matter for a drink or when baking – I don’t like an overpowering Matcha flavor. If there is too much Matcha involved, I always have the feeling to have eaten a handful of grass. Not cute nor delicious.
All recipes you can find here on the blog that use Matcha (there are not many, but some…) are adapted to my level of Matcha happiness. Means the Matcha flavor is very light and never overpowering. Unless there is a need to add more Matcha (for color reasons for example) – but then I will tell you in the recipe. So these cookies are suited for »Matcha beginners«. All hardcore Matcha fans should maybe add some more Matcha …
You can find Matcha in many regular supermarkets or organic supermarkets by now. My »bio (organic) market« around the corner is storing the Matcha packages right at the checkout where you pay for your food. Probably because the one they sell is a bit pricey. But you can order it online as well.. You will get some if you really want.
Anyway. You should try. The cookies are really delicious! Oh, and if you can’t find white chocolate chips (still happens here in Germany) you can use regular white chocolate chopped up. Just saying’.
Here are some more cookie recipes for you to try…
Double Chocolate Chip Cookies
NY Style Pumpkin Pie Spice Pecan White Chocolate Cookies
Easy Carrot Cake Cookies
Chewy Banana Chocolate Chip Cookies
Crumbl-y Churro Cookies
INGREDIENTS / ZUTATEN
(14-15 cookies)
1/2 cup (120g) butter
3/4 cup (150g) sugar (fine)*
1/2 tsp. salt
1 large egg
1 tsp. vanilla extract*
1 1/4 cups (160g) stronger all-purpose flour*
3-4 tsp. Matcha powder (organic)*
1/2 tsp. baking soda
1/2 cup (100g) white chocolate (chips)*
(14-15 Cookies)
120g Butter
150g Zucker (fein)*
1/2 TL Salz
1 Ei (L)
1 TL Vanille Extrakt*
160g Mehl (Type 550)*
3-4 TL (Bio) Matcha Pulver*
1/2 TL Natron
100g weiße Schokoladendrops*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. If you use white chocolate instead of white chocolate chips, chop it.
2. Add the butter, sugar, and salt to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with Matcha, and baking soda and add to the bowl and mix until just combined. Add the chopped chocolate or chocolate chips and fold in.
3. Use a cookie scoop* or tablespoons to place portions of dough on the baking sheet with enough space in between (I got eight cookies on one baking sheet). Bake the cookies for about 12-14 minutes until the edges of the cookies are set and the centers are still a bit soft. Take them out of the oven, let them cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the remaining dough.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Wenn ihr normale weiße Schokolade statt Chips verwendet, einfach klein hacken.
2. Die Butter mit dem Zucker und Salz in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Das Mehl mit dem Matcha Pulver und Natron vermischen und dann zur Schüssel dazugeben und kurz unterrühren. Die Schokolade dazugeben und unterheben.
3. Mit einem Cookie Scoop* oder zwei Esslöffeln Teigportionen mit genügend Abstand zueinander auf das Blech setzen (ich hab’ acht Cookies auf ein Blech bekommen). Die Cookies für etwa 12-14 Minuten backen, bis die Ränder fest geworden sind, die Mitte aber noch etwas weich ist. Aus dem Ofen nehmen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Matcha White Chocolate Cookies
- Prep Time: 00:15
- Cook Time: 00:14
- Total Time: 00:30
- Yield: 15 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious cookies with white chocolate and a good amount of Matcha. The perfect sweet little treat for everyone who likes Matcha green tea.
Ingredients
1/2 cup (120g) butter
3/4 cup (150g) sugar (fine)*
1/2 tsp. salt
1 large egg
1 tsp. vanilla extract*
1 1/4 cups (160g) stronger all-purpose flour*
3-4 tsp. Matcha powder (organic)*
1/2 tsp. baking soda
1/2 cup (100g) white chocolate (chips)*
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. If you use white chocolate instead of white chocolate chips, chop it.
2. Add the butter, sugar, and salt to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with Matcha, and baking soda and add to the bowl and mix until just combined. Add the chopped chocolate or chocolate chips and fold in.
3. Use a cookie scoop* or tablespoons to place portions of dough on the baking sheet with enough space in between (I got eight cookies on one baking sheet). Bake the cookies for about 12-14 minutes until the edges of the cookies are set and the centers are still a bit soft. Take them out of the oven, let them cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack. Repeat with the remaining dough.
Notes
Enjoy baking!
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Hi, this recipe looks great. I was wondering if I could make this vegan by replacing the egg with flax/chia egg? Will that change the recipe flavour?
Thanks.
Hi,
chia egg should work here – yes.
The flavor will probably be the same since the matcha is quite dominant.
Cheers
Marc