I dropped the ball on posting this recipe, hence the Christmas/holiday themed photo since I made them in December as part of my 2020 Holiday Cookie Giveaway. The matcha (which some would describe as having a grassy taste) is subtle in this recipe but it gives it a bright green color, perfect for multiple holidays, while the white chocolate adds a bit of sweetness to the cookie. Overall, very happy with how these came out and tasted not to mention I love how UNIFORM they look.
You can find matcha at most Asian grocery stores or on Amazon. It can be quite expensive but a little goes a long way and you can use the rest to make tea or latte. Or, you can make my white chocolate hot cocoa bomb, but I'll save that for another day.
Yield: 40-45 cookies
Ingredients:
3/4 cup sugar, divided
1/2 tsp plus 2 tbsp matcha powder
2 cups flour
3/4 tsp baking soda
12 tsp salt
1 cup (2 sticks) plus 2 tbsp unsalted butter, cubed, room temp
1/2 cup packed brown sugar
1 1/2 tbsp honey
1 egg
1 egg yolk
2 tsp lemon zest
3 oz white chocolate chips
Directions:
Whisk flour, baking soda, salt and 2 tbsp matcha powder in a medium bow. Beat butter, brown sugar, honey and 1/4 cup sugar with an electric mixer until light and fluffy, about 4-5 minutes. Add egg, egg yolk and lemon zest and continue beating until very pale, another 4-5 minutes. With the mixer on low, add flour mixture and mix until fully incorporated. Mix in white chocolate chips. Wrap dough in plastic wrap and chill for 2 hours. With about 30 minutes remaining, preheat your oven to 350 and in a small bowl, combine 1/2 cup sugar with 1/2 tsp matcha. Line your baking sheet with parchment paper and, using a 1 tbsp scoop, scoop dough onto cookie sheet leaving about 1 inch between cookies. Bake, rotating halfway, for 8-10 minutes or until edges are barely golden. While still warm, gently toss cookies in reserved matcha sugar and place on wire rack to cool.
Recipe from epicurious
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