Matcha Green Tea Cookies
Crispy and buttery matcha cookies with crunchy white chocolate chips. Perfect as an afternoon snack or for gifting matcha lovers in your life.
Ingredients
- 200 g AP Flour 1 and 2/3 Cup
- 40 g Almond Flour 1/3 Cup
- 15 g Matcha Powder
- 170 g Unsalted Butter (3/4 Cup) can also substitute 1/2C Butter (113g) + 1/4C Buttery Spread (44g)
- 130 g sugar (about 1 C)
- 2 large egg yolks
- 50 g White Chocolate Chip I use Ghiradhelli brand
Instructions
Dough
- Beat butter and sugar together on medium speed with paddle attachment until light and fluffy (mixture will appear pale yellow).
- Add egg and mix on low and stop once egg is incorporated.
- Mix dry ingredients together in separate mixing bowl and whisk until combined.
- Turn mixer on low, add 1/3 of dry ingredients into wet ingredients and mix for 5-7 rotations then stop.
- Add another 1/3 of dry ingredients, mix on low for 5-7 rotations then stop. Use spatula to scoop side of bowl and mix for 3-5 rotations.
- Add final 1/3 of dry ingredients and repeat this process. Don’t worry if there is still some visible dry ingredient as you will incorporate white chocolate in next step.
- Add white chocolate chips and mix on low for a few rotations until incorporated.
- Place dough mixture on cling wrap and roughly shape into a ball.
- Roll dough back and forth between your hands until a log forms. Start shaping log into a rectangle by patting and smoothing with your hands.
- Wrap rectangular dough in cling wrap and allow dough to firm up in the fridge for 30 minutes - 1 hour*.
Baking Cookies
- Preheat oven to 335F. Take dough out from fridge and remove cling wrap. Slice dough into 1/4” thickness and place on baking pan 1/2” apart from each other. Cookies will expand once baked.
- Bake at 335F for 12-15 minutes, rotating the tray half way through**.
- For ultra crispy cookies: After initial baking, lower oven temperature to 250F and bake for another 15 minutes. This step is vital for crispy cookies as I live in a humid location (Houston). However, depending on the climate of where you live, this may not be necessary.
- Allow cookies to cool on baking pan.
- Cookies will keep in airtight container for up to 5 days. If not planning to consume right away, freeze baked cookies in freezer bag for up to 2 months.
Notes
*I generally make the dough the night before, chill overnight and then bake the next day.
**I recommend baking for 7 minutes first, then flip tray and bake for another 5-7 minutes, checking on the cookies the last 2-3 minutes to make sure they don’t over brown. The exact baking time depends on your oven.
Freezing Dough: You can freeze unbaked cookie dough in the freezer for up to two months. Keep the cling wrap over the rectangular logs and store in a freezer bag. Allow dough to defrost for about 10 minutes before slicing.
Recipe adapted from JustOneCookbook