These white chocolate chip matcha cookies are sure to satisfy any palette.
Stand mixer or some other mixer setup.
Combine your butter, brown and white sugar, baking soda, and salt. Start by whipping the ingredients on a medium speed and then slowly increasing the speed. Your mixture will appear lighter in color and have a fluffy texture when you are done creaming the ingredients. This should take approximately 6 minutes. Creaming your butter and sugar is an important step. It ensures that the sugar is well dispersed and that the texture of your final product is lighter.
Add eggs and vanilla. Mix until they are fully incorporated. If the mixture has a "curdled" appearance, then you need to mix at a slightly higher speed.
Turn mixer down before adding your final ingredients. Add the flour, matcha powder, and white chocolate morsels. Mix until fully incorporated.
Portion cookies into ball shapes of 50g (approximately 1.5 tablespoons) each and drop onto baking tray.
Store unbaked dough, tightly wrapped in plastic wrap for up to two days in fridge.
Bake cookies at 350 °F for 12 to 14 minutes.
Upon removing cookies, lightly press down on the top of the cookies with a glass or some other evenly flat bottomed container. This will help form a more dense and uniform cookie. Make sure to press them while they are still warm. Place cookies on a rack when they are cool enough to move.
Step 8: What If I Use All-purpose Flour?
You will still come out with a decent final product. The cookies will still be chewy but slightly less moist on the inside. The bread flour gives the cookies a texture similar to brownies. You will also notice the difference in dough. AP flour will produce a thick guacamole like consistency dough whereas the bread flour cookie dough will be a little more dry and crumbly like a Play-Doh that was left open.
When only brown sugar was used, the cookies did not spread as well. They tended to puff up a bit more than other variations. The cookies with white sugar alone spread the most and on average were a bit more flat. The brown and white sugar mixture was a medium between the two. In terms of texture, the brown sugar cookies were visually more wet inside but not so wet that it tasted or felt unbaked. If you do decide to make the cookies with all brown sugar, more moisture would have to be added to the dough in the form of an extra egg, some more butter, or a splash of milk. Keep in mind that brown sugar is not a neutrally flavored sweetener, so there with will also be a slight difference in the taste of your finished cookies.
If you do not have a kitchen scale, I highly recommend you get one. Measurements by scale are more reliable than using measuring scoops. Recipes and ingredient are more easily adjusted and your endresult can be replicated with better predictability.
Thanks! Try them out. You won't be disappointed.