Matcha cookies
Crispy on the outside, chewy on the inside, emerald green. Matcha cookies with white chocolate are a combination that simply works. Ready in 25 minutes, will keep for a week.
Ingredients (approx. 16 cookies)
- 3-4g MatchaTime Organic Matcha (approx. 3-4 bamboo spoons)
- 200g flour
- ½ tsp baking powder
- ¼ tsp salt
- 120g butter (soft)
- 100g sugar
- 60g brown sugar
- 1 egg and 1 egg yolk
- 1 tsp vanilla extract
- 100g white chocolate, roughly chopped
Preparation
1. preheat the oven to 175°C. Line a baking tray with baking paper.
2 Mix the flour, baking powder, salt and sifted matcha in a bowl.
3 Cream the butter with both sugars until the mixture is light and fluffy, approx. 3 minutes.
4 Stir in the egg, egg yolk and vanilla extract.
5. briefly stir in the flour mixture, do not mix for too long. Fold in the white chocolate.
6. using a tablespoon or ice cream scoop, form balls, approx. 40g, and place on the tray with enough space between them.
7. Bake for 11 to 13 minutes. The cookies will still look soft, that's right. They will become firm and chewy as they cool.
8. Leave to cool on the tray for 10 minutes, then transfer to a wire rack.
The chewy trick
The extra egg yolk gives the cookies their typical chewy texture. Do not bake for too long, rather take them out 1 minute earlier. The residual heat from the tray will finish cooking them.
Tips
Freeze the dough: Form balls, freeze and bake directly frozen with 2 to 3 minutes more baking time. Always fresh cookies on demand.
Variations: Dark chocolate instead of white for a more intense contrast.
How to store: Store in an airtight tin at room temperature for up to 7 days, getting chewier with each passing day.
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