Why the matcha works so well in a cookie
The matcha is not just a trendy ingredient, it really has its place in this recipe. Its intense green color has a visual effect, and its slightly umami taste goes well with sugar. It's also an ingredient rich in antioxidants — a nice detail, even if we don't go for cookies for that reason. Above all, it's a good way to change up classic cookies without making the recipe more complex.
The ingredients
For about 12 very generous cookies:
- 200g flour
- 120 g soft butter
- 100 g of brown sugar
- 50 g of white sugar
- 1 egg
- 1 teaspoon of baking powder
- 1 to 2 teaspoons of matcha quality
- 150 g of white chocolate (chunks or nuggets)
- 1 pinch of salt
Choose one matcha of pastry quality, ideally ceremonial if you want a finer taste. A matcha low-end will tend to give too much bitterness, which can quickly unbalance the recipe.
Preparation, step by step
1. The base of the cookie
Work the soft butter with the two sugars until you obtain a creamy texture — it is this step that guarantees soft cookies. Then add the egg and mix well.
2. Dry ingredients
Sift the flour, yeast, salt and matcha together: this avoids lumps and distributes the tea powder evenly. Incorporate this mixture into the previous preparation, little by little.
3. White chocolate
Add the pieces of white chocolate and mix delicately, without insisting too much, to keep their texture intact.
4. Shaping
Form balls of dough and place them on a baking tray covered with baking paper, spacing them well apart – they will spread out when cooking.
5. Cooking
Preheat the oven to 180°C. Bake for 10 to 12 minutes: the edges should brown slightly, the center should remain tender. Let cool for a few minutes before serving.
Our tips for successful cookies
Do not overdose matcha, otherwise you will end up with cookies that are too bitter — it is better to stick to a subtle dosage. Choose good quality white chocolate, it really changes the result. If you want thicker cookies, refrigerate the dough for 30 minutes before baking. And watch the baking time carefully: slightly underbaked cookies will remain softer once cooled.
Variations for a change
More delicious : add macadamia nuts or flaked almonds for crunch.
Lighter : reduce the sugar a little and replace part of the butter with almond puree — the result is different, but just as good.
Vegan : replace the egg with applesauce or chia seeds, and use vegan white chocolate.
You can adapt this recipe to almost any diet without losing its deliciousness.
How to properly store your cookies
Once cooked, keep them in an airtight container for 3 to 4 days. To preserve softness, slip a small piece of bread into the box: it absorbs moisture and prevents the cookies from hardening. You can also freeze the raw dough and bake your cookies on demand, as desired.