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!
3 tips for baking cookies at home
- Use chocolate chips if available or cut the chocolate in equal size pieces will favour the visual aspect as well as the consistency of the matcha chocolate cookie. Using too big chopped chocolate pieces could burn the chocolate first before the cookie is finished in the baking process.
- Bring all ingredients to room temperature before the start. Make sure you take your time to place eggs & butter outside the fridge before starting the recipe. Having ingredients available on room temperature in emulsifies much easier into the batter, which creates a uniform texture
- Baking times are a rough "guideline". The heat distribution in every oven varies depending on whether it's convectional, traditional, or gas. This means the baking time won't exactly match the recipe. Keep checking its state every few minutes and you'll be fine. For a soft cookie, wait until edges are slightly browned and the inside is still slightly unbaked. For a crispier cookie, wait until the centre is "set".
How to store matcha cookies?
- Let the cookies cool completely before storing them, in order to avoid condensation into the air. This may be tempting, but patience will be rewarded.
- Store the cookies in an airtight container to stop cookies from becoming soft. This will limit the airflow and keep the cookies last fresh for longer.
- Place some sheets of baking paper between the layers of the cookies to keep them in order and avoid shaking around of sticking on each other.
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
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
