Thick Matcha White Chocolate Macadamia Cookies
A thick, heavy, NYC bakery-style matcha cookie inspired by Levain Bakery. It perfectly balances the deep, earthy bitterness of premium Japanese green tea with the creamy sweetness of big white chocolate chunks and buttery toasted macadamia nuts. Crisp on the outside, dense and ultra-fudgy on the inside.
Servings: 14 cookies
Calories: 495kcal
Ingredients
Cookie Base
- 1 cup Unsalted butter (cold, diced)
- 1 cup Granulated sugar
- ¾ cup Light brown sugar (packed)
- 2 large Eggs cold
- 1 ¼ cups Bread flour
- 2 ¼ cups Cake flour
- 2 ½ tbsp Premium matcha powder (culinary or latte grade)
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Fine sal
Mix-ins
- 1 ¾ cups High-quality white chocolate (cut into large chunks)
- 1 ⅓ cups Macadamia nuts (toasted and roughly chopped)
Instructions
- Prep and Chill Flour: Sift together the bread flour, cake flour, matcha powder, fine salt, baking powder, and baking soda into a large bowl. Place the dry ingredients, along with your diced cold butter, into the refrigerator to chill for 15 minutes before starting.
- Pulse the Base: Transfer the chilled flour mixture, cold diced butter, granulated sugar, and light brown sugar into a food processor. Pulse for 15 to 20 seconds until the butter is completely broken down and the mixture looks like fine, wet sand. Pour it back into a large mixing bowl.
- Fold in Mix-ins: Add the chopped white chocolate chunks and toasted macadamia nuts to the bowl. Toss everything together with a spatula until the chunks are evenly distributed through the sandy flour base.
- Add the Eggs: Lightly beat the cold eggs, then pour them into the bowl. Mix with a spatula until a rough dough starts to form. Use your hands to gently press and scrub the dough together a few times against the side of the bowl until it just holds. Do not overknead.
- Portion and Freeze: Divide the dough into large, heavy portions weighing about 4 ounces (110g) each. Shape them roughly into tall balls—leave the surface textured and bumpy for a rustic look. Place them on a parchment-lined tray and freeze for at least 1 hour.
- Preheat and Arrange: Preheat your oven to 375°F (190°C) for a classic chew, or 400°F (205°C) if you prefer them ultra-gooey. Line a large sheet pan with a silicone baking mat or parchment paper and space the frozen dough balls 3 inches apart.
- Bake to Perfection: Bake at 375°F (190°C) for 20 to 25 minutes until the bottoms are lightly golden-brown. (If baking at 400°F for a molten center, bake for 15 to 20 minutes instead).
- Cool Slightly: Let the cookies rest on the hot pan for 5 minutes to set, then carefully move them to a wire cooling rack to finish cooling.
Notes
- Temperature Control: Keeping the butter and flour cold—and freezing the shaped dough—is vital. It stops the fat from melting too quickly in the oven, ensuring your cookies stay exceptionally thick and tall rather than spreading flat.
- Alternative Mixer Method: If you don't own a food processor, you can use a stand mixer fitted with the paddle attachment. Mix the cold flour blend, sugars, and diced cold butter on low speed until it reaches a sandy texture, then proceed with the recipe.
- Make-Ahead Freezing: These dough balls can be stored in an airtight freezer bag for up to 2 to 3 months. Bake them directly from the freezer without thawing; just add 1 to 2 minutes to the final baking time if needed.
Nutrition
Serving: 1cookie | Calories: 495kcal | Carbohydrates: 56g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 165mg | Fiber: 2g | Sugar: 33g