What Pairs with Matcha Green Tea?
You may have noticed that I love baking with matcha green tea from my previous posts like Matcha White Chocolate Macarons , Unicorn Macarons with Matcha Butter Cream and Matcha Strawberry Macarons. Matcha is so stable for baking and remains true to taste. Because of it’s distinctive and delightful (for those who love matcha) bitter aftertaste, I paired it with a white chocolate. I find that white chocolate provides the desired sweetness without competing with the flavours like brown chocolate would. I also added some shredded coconut to help round out the flavours and give it some texture.
Some Extra Steps
There are two extra steps you can take to make this cookie look and taste even more scrumptious. The first is to chill the dough for a minimum of one hour before baking. This makes the fat take longer to melt while baking, resulting in a cookie with less spread and a better texture. If time allows, chill the dough for up to 24 hours to allow the flavors to develop.
The second is to keep some of the white chocolate chip aside and manually place them on top of the cookie dough after you’ve scooped and placed it on the pan. Once baked, the chocolate chips stay on the top, making for a more attractive presentation.
Naturally Green Dough from Matcha
The bold green color of the cookie is all naturally derived from the matcha powder itself. I remember the first iteration of this cookie with much less matcha, the dough was noticeably less green and my taste testers were asking for it to be more match-y. I agreed, it needed more, so I incorporated abundantly more matcha in this recipe because we love a good strong matcha flavor with that slightly bitter aftertaste. I hope you’ll enjoy it as well.
- 100 grams AP Flour
- 28 grams matcha powder (approx. 4 tbsp.)
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 120 grams room temperature butter
- 65 grams granulated sugar
- 110 grams brown sugar
- 1 tsp vanilla extract
- 1 large egg room temperature
- 1 cup white chocolate chips
- 15 grams unsweetened shredded coconut
Set out egg and butter at room temperature.
In a medium sized bowl, whisk together flour, matcha powder, salt and baking soda. Set aside.
With the paddle attachment, beat room temperature butter along with the white and brown sugar on medium speed.
Once the mixture is fluffy and increased in volume, add vanilla extract and beat until incorporated.
On slow speed, add room temperature egg and beat until incorporated.
Add dry flour mix in 3 parts and mix on low speed until incorporated.
Add shredded coconut and continue beating until incorporated.
Add white chocolate chips in 3 parts and mix until incorporated. (Optional: Set aside some to be added manually on top of the formed batter before baking.)
Form the cookie batter into a small flat disk and wrap with plastic wrap. Place in fridge for a minimum of 1 hour, preferably 12-24 hours.
Preheat oven to 350F.
With a cookie scooper, drop round balls of batter onto cookie pan lined with parchment paper or silicone mats. If desired, add a few chocolate chips manually on top of the formed balls.
Bake for 9-12 minutes. Drop cookies are done when the edges start to look light-golden brown, in this case, it will become dark green. Pull them out of the oven.
Cookies will keep cooking on the hot pan as it cools. Transfer to a wire rack after 5 minutes.
Store at room temperature in an air tight container. Enjoy!
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