Despite my best intentions to post Christmas recipes on the blog before Christmas actually happens, I always miss the mark by a couple days. Good work Connie, good work. Anyway, if you’re still down to bake more cookies this holiday, here is my recipe for matcha white chocolate chunk cookies!
It took me two tries to get this recipe ALMOST to what my idea of an ideal cookie would be. The pictures you see from above and below this paragraph are from attempt #1. I dumped a bunch of ingredients into a bowl and mixed then scooped them onto a baking sheet, baked em and brought them to work without even trying them. Talk about stupid eh? They could’ve been totally inedible. Logic must’ve snoozed there. The feedback was polite to say the least ahaha. I don’t trust my friends when they tell me nothing else besides “good”.
Without knowing what attempt #1 tasted like, I only had one more variable to work with: appearance. I wanted to produce a crinkly-er, thicker cookie studded with EVEN MORE white chocolate throughout so I tried again and by tried I mean I dumped a bunch of ingredients into a bowl for a second time. I reduced the flour and threw in some pastry flour for lightness, I upped the white chocolate and decreased the matcha powder. So what you see in the LAST picture on this post is attempt #2. It’s not perfect yet, but it was pretty dang close. I think another 1/4-1/3 cup of pastry flour will do, but I’ll give it a break for now until attempt #3.
From what I could only guess, attempt #1 looks cracked and dry but was soft, moist and dense in the middle with an almost too-wet appearance. Attempt #2 produced a thin cookie with crispy edges and a soft chewy middle, but still didn’t have enough white chocolate and didn’t have a satisfying mouth feel due to the lack of chewiness and thickness.
The recipe listed below is for attempt #2. If you got a thin cookie lover in your life, these matcha white chocolate chunk cookies are it! The matcha flavour came through beautifully and was perfectly balanced with the sweetness of the white chocolate. Though the cookie was thinner, it still had a nice chewy texture in the center surrounded by a crisp edge.
- ½ cup (113 grams) butter, room temperature
- ⅔ cup (150 grams) brown sugar, packed
- ⅓ cup (75 grams) granulated sugar
- 2 tbsp matcha powder
- 1 large egg
- 2 tsp vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (125 grams) all-purpose flour
- ⅓ cup (88 grams) pastry flour
- 5 ounces white chocolate, chopped
- Preheat oven to 350 degrees F
- In a large mixing bowl, beat together the butter, sugars and matcha powder until light and fluffy. Add the egg and vanilla extract and continue beating until smooth.
- Whisk together the baking soda, salt, and both flours.
- Gradually add into butter mixture, mixing until just incorporated
- Gently stir in the white chocolate chunks by hand
- Form cookies into ~1.5 tablespoons balls and drop onto a cookie sheet
- Bake for ~10 minutes, or until VERY lightly browned. It should look slightly undone in the center and the edges should be just set
- Allow the cookies to rest on the cookie sheet until cooled before trasnferring