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Matcha is a much-loved flavor in my family, and when I was flipping through my friend Edd Kimber’s new book Small Batch Bakes, I saw the matcha cookies and knew I had to make them. They got rave reviews, both from the adults and my toddler nephews (mmmm!! at first bite). They have the right balance of matcha to white chocolate flavor and the former gives the cookie such a pretty green hue. I had my parents get some culinary grade matcha from Japan for me, but this brand here, is culinary grade and also from Japan.
Matcha White Chocolate Chip Cookies
From Edd Kimber’s Small Batch Cookies
Makes 6
These cookies have a crisp chewy edge and a soft centre. Made with matcha and white chocolate, they are a match(a) made in heaven – the sweet and buttery white chocolate balances out the grassy and earthy matcha. Made from finely ground green tea leaves, matcha comes in a variety of grades, with ceremonial being the highest and ingredient being the lowest. For baking, I generally use culinary grade, which is a little cheaper than ceremonial but still with great flavour and colour.
Ingredients
60g (2¼oz/¼ cup) unsalted butter, at room temperature
40g (1½oz/3½ tablespoons) caster (superfine or granulated) sugar
40g (1½oz/3½ tablespoons) light brown sugar
1 tablespoon matcha powder (I use culinary grade)
1 large egg
¼ teaspoon vanilla bean paste
125g (4½oz/1 cup) plain (all-purpose) flour
¼ teaspoon bicarbonate of soda (baking soda)
1/8 teaspoon baking powder
¼ teaspoon fine sea salt
50g (1¾oz) white chocolate, roughly chopped
Put the butter and sugars into a bowl and cream together with an electric hand mixer for about 5 minutes, or until light and fluffy. Add the matcha, egg and vanilla and beat until fully combined. Add the flour, bicarbonate of soda, baking powder and salt and mix until an evenly mixed cookie dough is formed. Add the chocolate and mix briefly just until evenly distributed. Cover the cookie dough with clingfilm (plastic wrap) or a reusable alternative and refrigerate for 1 hour before baking.
Preheat the oven to 180°C (160°C fan) 350°F, Gas Mark 4 and line a baking tray (sheet pan) with parchment paper.
Divide the cookie dough into 6 equal pieces and roll each one into a ball. Set onto the prepared baking tray 5cm (2in) apart to account for spreading. Bake for 14–15 minutes, or until the edges of the cookies are just lightly browned. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
If stored in a sealed container, these cookies will keep for 3–4 days.
Re-printed with permission from Small Batch Cookies by Edd Kimber, photo by Edd Kimber.