Ingredients (16 cookies)
- 120 g soft butter
- 70 g light brown sugar and 30 g white sugar
- 1 medium egg
- 200 g plain flour
- 8 g matcha
- 3 g baking powder and a pinch of salt
- 90 g white chocolate, chopped
Method
- Beat the butter with both sugars until pale, then add the egg.
- Sift the flour, matcha, baking powder and salt together and mix them in without overworking the dough. Fold in the chocolate.
- Shape 16 balls of about 35 g and chill them for 30 minutes so they do not spread too much.
- Bake at 170 °C for 10 to 12 minutes, spaced out on the tray. Take them out when the edge is set even if the centre looks soft: they finish cooking as they cool.
Getting the matcha right
An overbaked cookie loses its green before its texture. Twelve minutes at 170 °C is the limit; if your oven runs hot, drop to 160 °C. The white chocolate is not a whim: its sweetness rounds off the matcha bitterness.
What helps
With 8 g of matcha, the gap between getting it right and overdoing it is a couple of grams: hence a scale that reads to the gram, and a fine sieve to spread the matcha evenly through the flour.
Affiliate links As an Amazon Associate I earn from qualifying purchases. The Amazon links on this site are for accessories and a few leaf teas, never matcha powder, and it costs you nothing extra. The full explanation is in Transparency.
Reference matcha for this recipe: organic ceremonial matcha from Jingshan, by Matcha Zen.