Matcha Cookies are so tasty! You can enjoy your teatime with this easy and delicious dessert. The deep matcha flavor and sweet white chocolate combination is perfect!
Matcha dessert is my favorite kinda dessert! It has a very faint bitter taste so it’s perfect with a cup of tea. Today I want to introduce the easy and tasty Matcha cookies with white chocolate.
Q&A : Why Should I Put the Batter in the Fridge
The reason why you should rest the batter in the fridge for hours is
- calm the gluten – By calming down the gluten that is created when making the dough, it prevents distortion when baked and makes the texture crispy.
- Eliminate fabric unevenness – By spreading the moisture evenly, it becomes a uniform dough without unevenness.
- prevent the fabric from drooping – Chilling the dough prevents it from sagging, making it easier to mold and preventing it from spreading during baking.
It’s a small difference you can see after baking, but I recommend you to have cookies rest in the fridge for at least 2-3 hours.
Q&A : Which Flour is the Best for Matcha Cookies
Japanese cookie recipes always say ‘Komugiko’ which is cake flour in the states, but I prefer to use all purpose flour for cookies. I think using all purpose flour makes cookies crispy and it is more like Japanese cookies. Also, I think cake flour is pricey so using all-purpose flour is great.
Q&A : Do I Have to Use Baking Powder
So many recipes also say ‘use baking powder’, but I think it is totally up to your preference. The reason why you should use baking powder when making cookies is
- To make it crispier
- To make it fluffy looking
But I think just using all-purpose flour is the perfect amount of crispiness. So if you don’t need more crispiness and fluffy looking, then I don’t think you need to add it.
In this recipe, I do not use baking powder.
Ingredients for Making Matcha Cookies
Here are ingredients for making Matcha cookies!
- all-purpose flour
- matcha powder
- white chocolate
- unsalted butter
- sugar
- large egg yolk
Q&A : Why do I only add egg yolk?
If you use egg yolk to the cookies, it gives you a little bit of fluffiness and rich moisture taste, and if you put whole egg, it gives more fluffiness and simple flavor, while not using egg at all is not fluffy or richness, so I recommend you to use an egg!
Q&A : Which White Chocolate Should I Use?
Both white chocolate bar or white chocolate chips are great! I tried both of them, but if you want rough looking cookies, I recommend white chocolate bar, but I think white chocolate chips are easy to use. It is totally your preference!
How to Cut White Chocolate for Matcha Cookies
If you use white chocolate bar, break it roughly. Do not break too small or big. The size should be ½ inches big.
Q&A : Which Matcha Poeder Should I Use?
I recommend this matcha powder on Amazon! But if you want to buy it at your local grocery store, just make sure you’re buying ‘MATCHA’ powder not ‘Green tea’. Green tea can be matcha but green tea is a group of all other types of tea such as 煎茶(Zencha)、玉露(Gyokuro)、番茶(Bancha)、抹茶(Matcha)、and 焙じ茶(Hojicha). So it can be Zencha, Gyokuro, or Hojicha. So pick ‘Matcha’ or anything it says ‘for latte’ or ‘smoothie’ .
Similar Recipes to Matcha Cookies on Oishi Book
- Matcha Pudding (抹茶プリン)
- Matcha Gateau Chocolat (抹茶ガトーショコラ)
- Melt-in-Your-Mouth Matcha Nama Choco (抹茶生チョコ)
- Matcha Roll Cake ( 抹茶ロールケーキ – Japanese Green Tea Swiss Roll)
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Matcha cookies
Ingredients
Instructions
Preparation
- Butter – Bring butter to room temperature.
- Flour and Matcha powder – Combine all-purpose flour and matcha powder in a medium bowl. Then, sift the flour and the matcha powder at least 3 times.
- White chocolate – If necessary, cut the white chocolate into 1/4 inch large pieces.
- Egg – divide egg yolk.
Let's cook!
- In a medium bowl, add the room temperature butter and mix until the butter is smooth, then add sugar and mix until it turns white.
- Add egg yolk into the bowl and mix until the color is even.
- Add the mixture(all-purpose flour and matcha powder), and knead. Do not over mix to avoid to get a lot of gluten.*1
- Add the white chocolate, then mix until completely roughly.
- Take out from the bowl, and shape the dough into a cylinder about 2-3 inches (5-7.6cm) in diameter.
- Prepare a cling wrap and wrap the dough. Close it well and put it in the fridge for 2 hours.
Let's bake!
- Preheat the oven to 335°F (168-169°C).
- Take out the dough from the fridge and open the wrap. Cut the dough into almost 1/4 inch (6mm) thick pieces.*2
- Prepare a baking pan and place parchment paper. Then, bake the cookies for about 14-15 minutes.
- After 14-15 minutes, take out the baking pan and let them cool down.
Let's eat!
- This is great for a snack or gift!
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