Matcha Cookies
Home cooking
Break up any matcha clumps before mixing it into the flour so there are no bitter pockets. Pull the cookies before heavy browning hides the green color.
- Servings (recipe yield)
- Not provided
- Prep time
- Not provided
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Timing information was not provided by the recipe source.
Ingredients
- 115g Unsalted butter
- 60g Caster sugar
- 115g Brown sugar
- 55g Egg
- 153g Plain flour
- 12g Matcha powder
- 2g Baking soda
- 1g Salt
- 3g Vanilla extract
- 70g White coverture chocolate
- 45g Macadamia nut
Instructions
- Melt butter in a bath or microwave.
- Add white sugar, brown sugar and salt and mix with a whisk
- Add egg and vanilla extract and mix with a whisk until well mixed.
- Add flour, matcha powder and baking soda and mix with a whisk until you can hardly see the powder.
- Add white coverture chocolate and macadamia and mix evenly with spatula.
- Allow 30 minutes to 1 hour in the refrigerator until the dough hardens.
- Pan with a 5cm diameter cookie and bake at 170°C (338°F) for 9 minutes. (Unox convection oven)
- Preheat the oven beforehand. My oven is very hot, so raise the oven temperature a little bit higher if you have common oven.
- If you bake too little, it will not be cooked. If you bake too long, it will become hard.
- The white coverture chocolate melts smoothly in your mouth, and the white chocolate chip has a more chewy texture. So you can choose anything to your taste.
Source: Public Domain Recipes · Hamza Masood · Recipe source · Public-domain source license