White Chocolate and Matcha are a Perfect Combination
The matcha cookies I normally bake are more like European-style thin cookies. After I tasted many American cookies from Levain Bakery, Insomnia Cookies, and Chip City Cookies in New York, it encouraged me to develop this cookie. I knew that white chocolate is always a good combination for matcha, so I use white chocolate instead of regular milk chocolate. In addition, I choose macadamia nuts for this matcha cookie. Macadamia nuts have sweetness and creamy texture so they’re perfectly paired with the bitterness of matcha.
Food Processor Made a Life so Much Easier
I use a food processor to make many cookie doughs, so I tried this recipe with a food processor. It worked very well. I also tried with a hand mixer and stand mixer and both work well too. However, the food processor method is the easiest way, so I highly recommend it if you have one in your house.
Crunchy or Gooey Matcha Cookies
I have baked a lot of matcha pastries over my career. I have confidence that I know how to use matcha for baking. The hardest part to develop this recipe was the texture of the cookie. I like crunchy cookies but many people love gooey and soft cookies. I came up with two different baking methods, so please follow them as your preference.
For Crunchy – bake with low temperature 375 °F/ 190 °C and longer 20-25 minutes
For Gooey – bake with a higher temperature of 400 °F/ 205 °C and a short baking time between 15 to 20 minutes.
Chocolate Recommendations
You can use white chocolate chips for this cookie. But I prefer to use a big chocolate chunk. You have to chop them in a cutting board so it is a little more work, but it’s worth it.
Matcha Recommendations
I used this matcha for this recipe. You can check my blog where I made recommendations regarding matcha for cooking and baking. Check this out.
Cook Them Ahead of Time and Bake Them When You have a Crave
You can keep this dough in a freezer for up to 2 to 3 months. So make a big batch when you have time, and bake them when you have cookie cravings.
Ingredients
- 1 cup (226g) of unsalted butter
- 1 cup (160g) of sugar
- ¾ cup (160g) of light brown sugar
- 1 ¼ cup (180g) of bread flour
- 2 ¼ cup (300g) of cake flour
- 2 ½ tablespoon (15g) of matcha powder
- ½ teaspoons of salt
- 1 teaspoon of baking powder
- ½ teaspoons of baking soda
- 2 large eggs
- 1 ⅓ cup (180g) of macadamia nuts, toasted
- 1 ¾ cup (9.51 oz/ 270g) of white chocolate
Instructions
- Dice the butter and put it in the refrigerator.
- Sift bread flour, pastry flour, matcha powder, salt, baking powder, baking soda together, and transfer to the refrigerator.
- After chilling all ingredients (1) and (2), place them together with sugar and brown sugar into the food processer. Pulse the ingredients until all of the butter is incorporated for about 15- 20 seconds. It’s ready when the mixture looks almost like sand. Transfer the mixture into a big bowl.
- Add macadamia nuts and white chocolate to the mixture (3), mix them with the spatula.
- Add the yolk to the flour mixture (4) and mix until the mixture is combined. Allow the mixture to combine. Then use hands, to almost scrub and mix the dough gently a few times.
- Form the dough into a 4oz (110g) ball. shaping it roughly, and place it on the plate with a parchment sheet. Freeze the dough for at least one hour.
- Preheat oven to 375 °F/ 190 °C. Line a sheet pan with a silicon mat or parchment paper. Take out the frozen dough, and place the dough balls on the prepared sheet pan, spacing about 3” apart.
- Bake until the bottoms of the cookies are golden brown, about 20-25 minutes.
- Cool a few minutes on the sheet pan then transfer to a cooling rack to finish cooling.
Notes
- Work as quickly as possible once you take your cold ingredients out from the refrigerator
- If you like soft and raw-ish cookies, bake them 400 °F/ 205 °C for 15 to 20 minutes.
