Matcha cookies white chocolate

Matcha cookies white chocolate

green tea matcha cookies with white cocolate
Prep Time20 mins
Active Time20 mins
Resting time2 hrs
Total Time2 hrs 40 mins

These matcha cookies white chocolate are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is an all-time favourite chocolate chip cookie.

With the legendary flavour of white chocolate with an addition of green tea, these white chocolate matcha cookies are thick and soft with baked dough and white. They’re perfect for packing up and carrying with you, or of course eating them straightaway if you can’t avoid the temptation!

Famous matcha cookies in 7-Eleven Japan

The big convenience store chain 7-Eleven (mostly in North-America and Asia), has an assortment of matcha-related desserts. No surprise, then, that these matcha cookies with white chocolate are also available to buy in their stores. The quality of these is surprisingly good, so if you’re ever in Japan, give these japanese white chocolate cookies a try (you won’t regret it). Now let’s make some real Japanese cookies!
7-eleven matcha cookies

3 tips for baking cookies at home

How to store matcha cookies?

Matcha cookies white chocolate

Course: Snack
Cuisine: Japanese
Servings: 16 servings
Calories: 148

Equipment

  • Oven
  • Electronic mixer or beater
  • Baking sheets
  • Mixing bowl
  • Sauce pan

Materials

  • 100 g unsalted butter
  • 50 g custard sugar
  • 100 g brown sugar
  • 150 g all-purpose flour
  • 1 tbsp matcha green tea powder
  • 1/4 tsp baking soda
  • 1/2 cup chopped white chocolate or white chocolate chips
  • 1 egg
  • 1 pinch salt
green tea matcha cookies with white cocolate

Instructions

  • Sift flour, sift matcha, baking soda and salt together in a bowl, and then beat in vanilla extract, egg, egg yolk until the mixture is light and creamy. Beat brown sugar, butter and white sugar together in a large bowl using an electric mixer or batter until blended.
  • Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon.
  • Cut the dough in half and shape into 2 cylinders, about 4cm diameter, 18cm long.
  • Wrap the mixture in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight)
  • Preheat the oven to 175 degrees. Line the baking sheet.
  • Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 mm thick rounds. Place them on the baking sheet, leaving about 2cm between rounds.
  • Bake 8 to 10 minutes, or until edges are lightly browned. Cool cookies on baking sheet for 3 minutes then transfer to rack to cool completely.

Notes

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