Hey everyone! Today's recipe is for delicious and chewy, matcha and white chocolate cookies!
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Cookies in Japan
What is your favourite kind of cookie? In Japan, crunchy shortbread cookies are probably the most popular. In fact, it's quite difficult to find a good chewy cookie here! And chewy cookies are my favourite kind.
So as you can probably guess, matcha cookies in Japan are nearly always of the crunchy shortbread variety... which don't get me wrong, I love matcha shortbread! But, just imagine a large soft chewy cookie with rich matcha flavour?! And with just 2 tsp of matcha, my go-to cookie recipe has been transformed!
I recommend using culinary grade matcha powder. You can buy good quality Japanese Tsujiri Ichi Matcha powder on Dokodemo which can be used for drinking or cooking.
The Secret to Chewy Cookies
The most important step you must follow in this recipe is not to let the cookies brown in the oven. Even if they don't look cooked, they're ready! Take them out and leave them to set. They continue to cook a little bit even when they come out of the oven and if you overbake them, they will turn out crunchy.
My oven is very fast so I usually lower the temperature and cook for even less time (one batch even took only 7 minutes!). Usually they should take 8-12 minutes at 375 degrees F (or 190 degrees C) but it's possible they'll be ready faster than that... so that's why I say keep an eye on them after about 6 minutes.
Size of the Cookie
I prefer smaller cookies and using a 1 tbsp measure allowed me to make 20 medium sized cookies. The cooking time is also based on this size. If you want them bigger, 2 tbsp is also fine but you might need to cook them a little bit longer (just a minute or so!). 2 tbsp of dough per cookie will make about 10 large cookies.
Roll the dough into balls and place them on the baking try. But most importantly, make sure you leave plenty of space between the cookies. They will definitely spread and the edges will stick together. I'm not saying that one giant cookie is a bad thing... but that's not what I was going for here. (haha)
These cookies are chewy no matter what, but if you prefer your cookies on the thicker side then I recommend you to chill them in the fridge for 10-20 minutes before cooking. This prevents them spreading as much, and you'll be left with even thicker and chewier cookies!
Leave to Set
Once they're out of the oven (looking undercooked, but they're not! Don't doubt yourself!) leave them on the baking tray for 5-10 minutes. When you come back to them, you'll be surprised that they've transformed into delicious, chewy and café-worthy cookies!
My favourite thing to put in matcha flavoured sweets is white chocolate. The sweetness of the white chocolate really compliments the bitter, earthy flavour of matcha! But of course you can substitute the white chocolate with something else, here are some ideas.
- Milk Chocolate Chips
- Dark Chocolate Chips
- Red Beans
And if you liked this recipe, check out our Matcha and White Chocolate Muffins too!Print