Description
Delightfully tender matcha cookies infused with vibrant green tea powder and studded with creamy white chocolate chips. These cookies feature a rich buttery base balanced with subtle sweetness, perfect for a sophisticated treat or afternoon snack. The dough requires chilling to enhance flavor and texture before baking to golden perfection.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour (please weigh your flour)
- 2 1/2 Tbsp matcha green tea powder (about 15 g)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners' sugar (1 cup + 2 tsp)
Wet Ingredients
- 3/4 cup unsalted butter, softened (at room temperature)
- 2 large egg yolks (at room temperature)
- 1/4 cup good-quality white chocolate baking chips
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together 2 cups all-purpose flour and 2½ tablespoons matcha green tea powder to ensure an even mixture and remove any lumps.
- Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat ¾ cup softened unsalted butter until smooth and creamy. Properly softened butter is key for a light texture.
- Add Sugar and Salt: Mix in 1 pinch kosher salt and 130 g confectioners’ sugar, beating well until the mixture becomes soft, light, and fluffy. Scrape the bowl occasionally to blend everything evenly.
- Incorporate Egg Yolks: Add 2 large egg yolks and mix thoroughly until fully combined to enrich the dough.
- Combine Flour Mixture: Gradually add the sifted flour and matcha powder mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain tender cookies.
- Add White Chocolate Chips: Gently fold in ¼ cup white chocolate baking chips until evenly distributed throughout the dough.
- Shape and Chill Dough: Divide dough into two equal portions and shape each into a cylinder approximately 1½ inches in diameter and 7 inches long. Wrap tightly in plastic wrap and refrigerate for at least 2 hours until firm to develop flavor and maintain shape during baking.
- Preheat Oven and Prepare Baking Sheet: Set oven to 350ºF (175ºC). If using a convection oven, lower temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice Dough: Unwrap chilled dough logs and slice into ⅓ inch thick rounds using a sharp knife. If too firm to slice, allow dough to soften at room temperature for about 5 minutes.
- Bake Cookies: Arrange cookie slices spaced roughly 1 inch apart on the prepared baking sheet. Bake at 350ºF (175ºC) for about 15 minutes or until edges turn lightly golden brown.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before serving or storing.
- Store Properly: Store cooled cookies in an airtight container at room temperature for up to 4 days to preserve freshness.
Notes
- This recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- It is important to soften the butter adequately before mixing for best texture.
- Chilling the dough for at least 2 hours helps the cookies hold shape and enhances flavor.
- Freezing unbaked dough logs up to 2 months is possible; thaw briefly before slicing and baking.
- Using a bed of uncooked rice while chilling helps keep dough cylindrical and cookie slices uniform.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 4 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg