White Chocolate Matcha Cookies

Name: White Chocolate Matcha Cookies
Total time: 7200 s
Yield: 20 cookies
Cuisine: British
Ingredients: 218 g Unbleached All Purpose Flour,; 20 g High Quality Matcha Powder,; 1/2 TSP Baking Soda,; 1 TSP Sea Salt,; 134 g Dark Muscovado Sugar,; 12 g Blackstrap Molasses,; 104 g Granulated Sugar,; 167 g Unsalted Butter Room Temperature,; 60 g Eggs Lightly Beaten,; 214 g High Quality White Chocolate Chips Preferably Valrhona,

Daniel Lim @fatdoughsg

Singapore

#cookie

I had many failed attempts in making cookies; too hard, too soft, spread out too much resulting too thin or didn't spread out enuff resulting too thick. Nonetheless, even the failed ones tasted awesome. I am a cookie person and would literally trade a whole cake for a chocolate chips cookie. Without all those failed attempts, I wouldn't be able to find the right recipe.

The cookies are at the right size with the right thickness and you guess it, a fudgy interior. That is how I love my cookies. They are crispy, yet chewy with that matcha aroma which lingers at the back of your mouth, then you get to the white chocolate bits which just elevates the flavors even more. This isn't your usual average sugary cookies.

I am using unbleached all purpose flour. I find that using unbleached all purpose flour not only will have more structure during the final baking process, it also creates that fudgy interior too. Pls, try to get your hands on unbleached all purpose flour. A good grade of matcha powder is very essential as it is the star of this recipe. I am using a combination of 3 different types of sweeteners to create more depth in flavors. I measured all the ingredients even the eggs to ensure consistency every single time I make these cookies. Maybe it is about time you invest in a weighing scale? Without much delay, let's get started with the recipe.

#cookie

Daniel Lim @fatdoughsg

Saved

Ingredients

2hr

20 cookies

218 gUnbleached All Purpose Flour,
20 gHigh Quality Matcha Powder,
1/2 TSPBaking Soda,
1 TSPSea Salt,
134 gDark Muscovado Sugar,
12 gBlackstrap Molasses,
104 gGranulated Sugar,
167 gUnsalted Butter Room Temperature,
60 gEggs Lightly Beaten,
214 gHigh Quality White Chocolate Chips Preferably Valrhona,

Saved

Steps

2hr

1

In a large bowl, add flour, matcha powder, baking soda and salt.
Stir to combine well.
In another bowl, add muscovado sugar, molasses and granulated sugar.
Mix to combine well.
In another large mixing bowl, add butter.
Cream butter using a hand mixer or a stand mixer with the paddle attachment.
2

Cream until it resembles a mayo texture.
Add in the sugar mixture and egg.
Continue mixing until well combined.
You should have a smooth mixture with no large lumps.
Sieve in half of the flour mixture.
Mix until the flour mixture is fully incorporated.
3

Sieve in the remaining half.
Mix until the flour mixture is fully incorporated.
*Make sure no lumps.*
Lastly, add in the white chocolate chips.
Give it a final mix with a spatula to combine well.
Cover with cling film and set aside in the fridge for 30 mins.
4

Preheat oven to 160 degree celsius or 325 fahrenheit.
Prepare 2 baking trays lined with parchment paper.
Scoop 40g of cookie dough and roll into a ball.
Place onto the baking tray.
Repeat the process for the remaining cookie dough.
*Leave about 1.5 inches of spaces between the cookies.*
5

You may have to bake the cookies in batches and you should have 20 cookies.
*Allow the cookie dough balls thaw to room temperature before baking.
You can freeze the cookie dough balls in the freezer for up to 1 month. Thaw in the fridge overnight and at room temperature before baking.*
6

Wack the cookies into the oven and bake for about 18 to 20 mins or until the edges start to brown.
Remove from oven and let cool for about 15 mins before transferring onto a wire cooling rack to cool completely.
Serve immediately.