Description
Delight in the unique fusion of earthy matcha and sweet white chocolate with these White Chocolate Matcha Cookies. This recipe guides you step-by-step to create crisp, crackly cookies with a soft center and bursts of creamy white chocolate, perfect for an elegant tea time treat or a sophisticated dessert.
Ingredients
Cookies
- 125 g Unsalted butter (room temperature)
- 150 g Granulated sugar
- 1 Egg
- 180 g All purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 4 teaspoons Matcha powder
- 150 g Callebaut White Chocolate callets
Instructions
- Whip Butter and Sugar: Using an electric hand mixer, whip the room temperature unsalted butter together with the granulated sugar for several minutes until the mixture becomes creamy and well combined, forming the base for your cookie dough.
- Add Egg: Mix in the egg just until it’s fully combined into the butter and sugar mixture, ensuring not to overmix to maintain cookie tenderness.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, matcha powder, salt, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients using a rubber spatula until just combined to create a smooth dough.
- Incorporate White Chocolate: Gently fold in most of the white chocolate callets, reserving some to add later on top of the cookies for extra melty chocolate bursts.
- Prepare Baking Pans: Line two baking pans with parchment paper, arranging space to bake five cookies at a time without overcrowding for even baking.
- Shape Dough Balls: Divide the dough evenly into 10 balls using a digital scale for precision. Place each ball onto the prepared parchment, leaving ample space between each. Avoid smoothing the dough surface; keep it rough to promote a charming crackly texture when baked.
- Chill Dough: Refrigerate the cookie dough balls for 1 hour to firm up, which helps control spreading during baking and enhances flavor development.
- Preheat Oven and Initial Bake: Preheat oven to 175°C (347°F). Bake the chilled dough balls for 10 minutes initially to set the cookies.
- Add More Chocolate and Finish Baking: After 10 minutes, carefully top the partially baked cookies with the reserved white chocolate callets to create additional melty pockets of chocolate, then return to the oven to bake for another 5 minutes until golden and cooked through.
- Optional Shaping: If desired, apply gentle pan banging and use a cookie cutter to perfect the shape while the cookies are still warm, following the mentioned tips.
- Cool Cookies: Allow the baked cookies to rest on the pan for a few minutes, then carefully transfer them onto a cooling rack to cool completely. This step lets the cookies set properly and helps preserve their texture.
- Serve and Store: Enjoy the cookies slightly warm for the best flavor and texture, or store them for a few days at room temperature in an airtight jar to maintain freshness.
Notes
- Keeping the dough balls rough on the surface helps achieve a crackly and attractive cookie top.
- Chilling the dough is essential for controlling spread and enhancing the matcha flavor.
- Adding white chocolate chips on top after partial baking ensures melty bursts of chocolate throughout the cookie.
- Use parchment paper to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature to retain freshness for up to several days.
- The cookie cutter pan banging trick is optional but helps in achieving uniform shapes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Japanese-inspired
