Matcha Cookie Recipe with White Chocolate Chips
Try our matcha-like cookies made of white chocolate chip, sesame seeds and browned butter to make the next time you want to eat dessert.
Equipment
- light-colored saute pan
- spatula
- Sifter
- spoons and measuring cups, or a scale with a weighted
- Optional disher
- Sifter
- spoons and measuring cups, or a scale with a weighted
- Bowls that are heat-safe
- parchment paper
- baking sheets or cookie sheets pans
- balloon whisk
Ingredients
- 112 g (1 c) unsalted butter
- 97.5 g (¾ c) bread flour
- 32.5 g (¼ c) all-purpose flour
- 6.6 g (1 tbsp) matcha powder culinary grade
- 1.4 g (¼ tsp) baking soda
- 1.4 g (½ tsp) kosher salt
- 90 g (½ c) light brown sugar
- 25 g (2 tbsp) white cane sugar
- 1 large egg room temperature
- 4 g (1 tsp) vanilla extract
- 140 g (¾ c) white chocolate chips
- roasted black sesame seeds for topping
Instructions
- In a saute pan that is light-colored on medium heat, melt the salted butter. Continue to cook for 3- 5 mins, or until it is golden brown. The fat solids become a dark brown before settling on the bottom. Make sure to stir continuously to prevent burning. It shouldn't appear black or smell unpleasant- this means it's burned.
- Transfer the brown butter into an oven-safe bowl and allow it to cool.Mix your bread flour with all-purpose flour matcha powder, baking soda and matcha in a bowl, and mix until the ingredients are incorporated.
- Mix the dry ingredients in the bowl. Add the salt from kosher to the dry ingredients that you have sifted and mix.
- Separately in a bowl add the cooled butter white sugar egg, vanilla extract. Mix them all together until they are well-integrated however be careful not to overmix. Overmixing could result in cookies with soft and cake-like texture.
- Incorporate the dry ingredients sifted in the bowl that is wet and mix them together.
- Include the chocolate white chips.Mix gently to mix chocolate chips.Cover a sheet pan by using parchment.
- Use a #24 disher for scoop individual mounds of cookies and put them on parchment paper. If you're making use of a teaspoon, that's approximately 2 3/4 tablespoons per cookie. (I do it by my hands without tool)
- Cool the dough for cookies in the refrigerator for at least 2 hours. (If you wish to save cookies for making later then you must freeze them for around 30 minutes, and then transfer them to an airtight container. They will last up to two months.)
- Preheat the oven until 350 degrees F. Place the cookies in the oven, and bake for 10 minutes.
- Remove the cookies and allow them to rest on the pan for two minutes prior to shifting to cooling racks. Let the cookies remain cool for another 15 minutes prior to serving.