Matcha is a bright green Japanese tea powder with a pretty color that’s easy on the eyes—and it’s fun to say. Today on Facebook Live we showed you two ways we enjoy it in the office—matcha cookies as well as a matcha latte. We are big fans of soft cookies over here and the brown sugar in these give them a perfectly moist and chewy texture. We’ve learned the delicious way that eating only one cookie is basically impossible. Check out the video and recipe below to make them at home!
Completely incorporate the flour mixture into the butter to avoid a raw flour taste in your cookies. Your cookie dough will be a little sticky. Baked cookies will have a soft and spongy texture.
5 tablespoons butter, divided
1 ounce white chocolate chips
1 tablespoon granulated sugar
2 tablespoons light brown sugar
½ cup flour
½ tablespoon matcha powder
Preheat oven to 350°F. Using ½ packet butter, grease a baking sheet and set aside. In a medium bowl, stir together flour, matcha, and a pinch salt.
Soften remaining butter by rubbing in your hands or microwaving without melting, about 10 seconds. In a medium bowl, whisk butter until pale and fluffy, about 1 minute. Add brown sugar, honey, and egg yolk and whisk to fully combine.
Add flour mixture to bowl with butter and stir until completely incorporated. Fold in white chocolate chips.
Using a tablespoon, scoop out cookie dough and roll into 5 balls. Place about 2 inches apart on prepared baking sheet. Flatten slightly using the back of a fork and sprinkle a pinch salt on top of each. Bake cookies until edges are golden and centers are set, about 12 minutes.
Remove cookies from oven and set aside to cool, 3-5 minutes. Serve warm. Got leftovers? Store at room temperature in an airtight container for up to 3 days.