Matcha and White Chocolate Cookies
Make yourself some matcha and white chocolate cookies, perfect for travelling. They're the ideal snack, pairing wonderfully with a matcha latte to give you the energy you need for more holiday sightseeing. What's more, these cookies are so delicious you might just eat them all in one go, so be warned! That's exactly why we recommend doubling the batch from the start. Enjoy!
Ingredients:
- 200g plain flour
- 4g salt
- 4g (¾ teaspoon) bicarbonate of soda
- 5g Moya Matcha Traditional
- 180g butter
- 200g dark brown sugar
- 50g white granulated sugar
- 1 large egg
- 2 egg yolks
- 170g white chocolate, roughly chopped
- optional: extra white chocolate, for sprinkling over the cookies before baking
Recipe for matcha and white chocolate cookies:
- Preheat the oven to 190°C.
- Brown butter: heat ½ cup (120g) of the butter in a large saucepan over medium heat, stirring often, until it foams and then turns golden brown (around 4 minutes). Transfer the melted butter and any browned bits to a bowl and leave to cool for 1 minute. Cut the remaining butter into small pieces and add it to the browned butter (it should start to melt gently, without foaming or sizzling, so test with one piece first before adding the rest).
- Pour the butter into a large bowl. Add the brown and white sugar and mix well. Add the whole egg and the two egg yolks, then beat until the sugar has dissolved and the mixture is smooth, around 30 seconds. Add the flour, bicarbonate of soda, salt and matcha. Using a rubber spatula, gently fold the ingredients together until combined. Add the chopped white chocolate and fold in gently.
- Using an ice cream scoop or your hands, shape the dough into balls and place them on a baking tray, leaving plenty of space between each one (around 6 cookies per batch). If you like, sprinkle the cookies with a little extra white chocolate before baking. Bake until lightly golden at the edges, around 8–10 minutes. If they're baking unevenly, rotate the tray halfway through.
- Once baked, sprinkle with a pinch of salt on top and leave to cool slightly before enjoying.
