These marvelously traditional cookie concoctions pack exactly the right proportions of crunch, lip-smacking goo, and chew; they’re the perfect matcha (sorry, couldn’t resist) to a relaxing bowl of, well, Matcha.
The addition of the powdered goodness of the leaf negotiates a truce with the sweetness (there’s a lot of sugar in these cookies, which makes them all the more of a delicious treat, of course. Maybe best not to invite your dentist to this tea party, though!) resulting in a wonderful balance of umami and just plain, “ummmmmmmm”.
Baking the Matcha Cookies|
Makes 6 large matcha cookies
Matcha Cookies Ingredients
110 g unsalted butter, softened
100 g brown sugar
50 g sugar
1 large egg (Optional: 1 egg yolk only), room temperature
150 g all-purpose flour
12 g cornstarch
2 g baking soda
5 g matcha powder
55 g dark chocolate chunks (72% dark)
40 g macadamia, roughly chopped
60 g cream cheese, divided into 10 g
Make the matcha cookies dough. Using a stand mixer, beat the butter and sugars until light and fluffy.
Add in the egg and beat until just incorporated. Scrape down the bowl and mix.
Sift together the dry ingredients.
Add to the mixing bowl and using the microwave, melt the coconut oil in increments of 20 seconds (if not already a liquid). Mix in the honey and vanilla extract. Pour over the dry ingredients and mix with the butter for a few seconds until the batter barely comes together.
Add in the dark chocolate and macadamia and mix together until just incorporated.
Matcha Cookies Shape
Shape the batter into equal rounds (about 95 g each). Make a dent in each round, stuff the cream cheese in and mold together tightly.
Freeze the matcha cookies ball for at least 1 hour or refrigerate overnight for a more developed flavor.
Preheat the oven to 360°F.
Bake the matcha cookies straight out of the freezer for 13-15 minutes, rotating the pan halfway. The cookies will spread while baking. Let cool completely before serving.