If you’re a chocolate chip cookie lover you must try this twist on the classic, using matcha! Crisp on the outside and chewy on the inside, these hand-mixed cookies come together in minutes. You can use either white or dark chocolate chips in these cookies as both are delicious. If adding white chocolate enjoy these cookies dunked into a cup of green tea, or for dark chocolate chip lovers, with a cup of black tea lightened with milk of choice.
Matcha White Chocolate Chip Cookies
RECIPE MAKES 20 – 24 MEDIUM SIZE COOKIES
INGREDIENTS
• 1¼ cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons of organic mango matcha or sweet strawberry matcha
• ½ teaspoon baking soda
• ½ teaspoon Himalayan pink salt
• ½ cup unsalted butter – room temperature
• ¾ cup organic white cane sugar
• ¼ cup organic coconut sugar (sub brown sugar)
• 1 extra-large egg – room temperature
• 1 teaspoon pure vanilla
• ¾ -1 cup white or dark chocolate chips
Optional Nut Versions:
• Add ½ cup of chopped macadamia nuts with ¾ cup white chocolate chips
OR
• Add ½ cup of chopped walnuts OR pecans to ¾ cup dark chocolate chips
EQUIPMENT
• 2 Bowls
• Whisk
• Spatula or wooden spoon
• Cookie scoop
• Line a large baking sheet with a silicone baking sheet or parchment paper
HOW TO
1. In a medium-size bowl, add flour, cornstarch, baking soda, salt and matcha, and whisk together until well combined. Set aside
2. In a large bowl cream together butter and sugar until well combined (either by hand or with a hand-held mixer)
3. Add egg and vanilla and beat until smooth
4. Gradually spoon the dry ingredients into the wet ingredients and mix until combined and the dough comes together. Don’t over mix
5. Fold in the white OR dark chocolate chips until evenly distributed. Fold in nuts, if using.
6. Chill dough in the fridge until medium-firm, approximately 30 minutes
7. While the dough is chilling, move the oven rack to the middle position and preheat the oven to 350°F
8. Using a cookie scoop or spoon, scoop cookies onto the lined cookies sheet, leaving 2″ between for them to expand
9. Bake in the preheated oven for 10-12 minutes, or until the edges of cookies are lightly golden brown.
10. Cool cookies on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely
TIPS
• The colour of matcha cookies depends on the quality, type and amount of green tea matcha you use. Matcha cookies can vary in colour from brighter green to darker olive green
• For a stronger tasting matcha cookie use 3 teaspoons of matcha instead of 2
• If desired, unbaked cookies can be frozen for up to 3 months. To bake: let frozen cookies thaw on a lined baking sheet at room temperature for 30 minutes. Bake as above in the ‘How To’ section
