Rich Matcha Cookies
Mastering Matcha Cookies for the Adult Palate – Using High-Quality Matcha Powder for Intense Flavor!
These cookies boast a wonderfully soft texture and an incredibly potent matcha aroma, making them the perfect accompaniment to coffee – a true delight for adult taste buds! They aren’t overly sweet, instead offering a satisfying nuttiness and a complex, slightly bitter matcha profile. They are also excellent as gifts, so be sure to give this recipe a try!
Ingredients- All-purpose flour 180g
- Cake flour 220g
- High-quality matcha powder 28g
- Baking powder 10g
- White or dark chocolate chunks 60g
- Mixed nuts (e.g., walnuts, cashews) 60g
- Unsalted butter, softened to room temperature 220g
- Brown sugar 180g
- Corn syrup or golden syrup 20g
- Pinch of salt
- Eggs, at room temperature 110g (approx. 2 large eggs)
Cooking Instructions
Step 1
In a large bowl, combine the all-purpose flour, cake flour, high-quality matcha powder, and baking powder. Sift these dry ingredients together twice to ensure they are well-aerated and free of lumps. This step contributes to a lighter, more tender cookie.
Step 2
While you can whisk the eggs beforehand, it’s best to have them at room temperature for better incorporation into the dough. You can achieve this by letting them sit out for a while or briefly warming them in a bowl of warm water. (Note: If using medium eggs, you’ll need about 3 to get 110g. For large eggs, 2 should suffice.)
Step 3
Ensure your unsalted butter is softened to room temperature until it’s pliable and creamy. Cold butter will result in a stiff, difficult-to-work-with dough.
Step 4
Measure out your white or dark chocolate chunks and your chosen mixed nuts. If using larger nuts like walnuts or cashews, break them into smaller pieces for a more even distribution and better texture in the cookies.
Step 5
In a mixing bowl, cream together the softened butter, brown sugar, and salt. Use a whisk or electric mixer to beat them until the mixture is light, fluffy, and pale yellow, resembling ribbons.
Step 6
Gradually add the room temperature eggs to the creamed butter mixture, one portion at a time, mixing well after each addition. Beat until each addition is fully incorporated and the mixture is smooth and emulsified. Continue beating until the sugar is completely dissolved.
Step 7
Once the egg mixture is smooth and well-combined, it’s time to add the sifted dry ingredients. Add all the flour mixture to the wet ingredients. Using a spatula or scraper, gently cut and fold the ingredients together until just combined. Avoid overmixing at this stage.
Step 8
When mixing in the dry ingredients, work gently. Mix until you no longer see streaks of flour. If there are any pockets of dry flour, scrape them down from the sides of the bowl and gently incorporate them.
Step 9
The dough might seem a bit stiff and challenging to mix fully with a spatula. At this point, you can use your hands to gently bring the dough together, pressing it against the side of the bowl. Be careful not to overwork the dough, as this can develop gluten and lead to tough cookies.
Step 10
Now, gently fold in the chocolate chunks and nuts. Once incorporated, wrap the dough tightly in plastic wrap and refrigerate for at least one hour. This chilling period allows the flavors to meld, makes the dough easier to handle, and prevents excessive spreading during baking.
Step 11
After chilling, remove the dough from the refrigerator. Divide the dough based on your desired cookie size. For generously sized cookies, aim for about 85g each. For smaller, more delicate cookies, divide into 40g portions.
Step 12
Gently roll each portion of dough into a rough ball. Avoid packing it too tightly; a loose ball is ideal.
Step 13
Line a baking sheet with parchment paper or a silicone baking mat. Place the rolled dough balls onto the prepared sheet, leaving ample space between them as they will spread during baking. Gently flatten each dough ball with the palm of your hand or the bottom of a glass to create a round, slightly flattened cookie shape.
Step 14
Preheat your oven to 150°C (300°F) and bake the cookies for 15 to 16 minutes. Baking time may vary depending on your oven. Keep an eye on them to prevent the tops from burning.
Step 15
To create attractive crackles on the surface, you can carefully remove the cookies from the oven about halfway through baking (around 7-8 minutes). Gently press down on the tops. It’s best to do this before the chocolate chunks start to melt and ooze too much, to avoid sticking.
Step 16
Voila! Your rich and deeply flavorful matcha cookies, perfect for the discerning palate, are ready to be enjoyed! They are delightful on their own or paired with your favorite coffee or tea.
