When I saw my foodie friend Anh’s Matcha and White Chocolate Cookies post on her blog A Food Lover’s Journey last month, I knew I needed to make it. I love both traditional and modern Japanese sweets that contain sweet red bean paste or/and matcha (green tea).
I was not only excited to eat these cookies, but I was also looking forward to taking pictures of cookies for the first time. I have seen how all the food bloggers take pictures of cookies – most common one is usually by tying them with ribbon! Despite my excitement, I did not have the right type of ribbon so I ended up using cooking twine… I actually struggled a lot with my very first cookie photos because it was such a hard object to make it interesting. But the cookies were wonderful. I know I’ll make these again and again!
As for the recipe, I pretty much followed Anh’s recipe because I don’t see anywhere I need to change or want to change. The amount of white chocolate I used was a guesstimate. For those of you who want to try this recipe, I hope you can find 100% pure matcha powder in your local Asian grocery store. The good quality ones should have very beautiful green color, not dull green. Here’s the Maeda-En Brand I use for my Green Tea Ice Cream and this recipe and it’s around $6 for 1 oz (28.5g). It’s a bit pricey but matcha is expensive in Japan as well.
I leave you with these delicious cookies as I have packing to do for a little get-away with my family. Happy Veteran’s Day and have a great weekend!
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- 240 g (2 cups) all purpose flour (See Note if you use cup measurement)
- 15 g (2½ Tbsp.) green tea powder (matcha) (1 Tbsp. matcha is 6 g)
- 170 g (3/4 cup) unsalted butter, softened
- 130 g (roughly 1 cup) powder sugar
- Pinch of salt
- 2 large egg yolks
- 50-65 g (1/4-1/3 cup) white chocolate chips
I highly recommend you to use a kitchen scale to get a perfect result.
- Sift the flour and the matcha powder.
- Cream together the butter, powder sugar, and salt until soft and light.
- Add the egg yolks and beat well.
- Gradually add the flour and matcha powder.
- Fold in the white chocolate chips.
- Shape the dough into roughly 2 round 7" (18 cm) logs.
- Wrap the logs in plastic wrap and place them a bed of rice (Your log will stay cylindrical and your cookie slices won’t have a flat side). Chill in refrigerator for several hours or, better yet, overnight.
- Preheat oven to 350F (175C) degrees. Remove the dough from plastic wrap and cut the cookie slices to 7mm (1/4 inch) thick. Place them on a baking sheet lined with parchment paper, 1.5 inches apart.
- Bake until the edge of the cookies starts to get slightly darker, about 13-15 minutes. Cool on a wire rack and store in the airtight container once they are cool.
1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).
3. Scrape off the excess with a knife.
Source: A Food Lover's Journey, originally from Okashi Treats by Keiko Ishida.