Matcha & White Choc Chip Cookies
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Cook time: 
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Serves: 30 cookies
 
Ingredients
  • 280g all-purpose flour
  • 1 teaspoon baking soda
  • 1½ tsps cornflour
  • 1 heaped tsp matcha powder
  • ½ teaspoon salt
  • 170 grams unsalted butter, melted
  • 150 grams light brown sugar, loosely packed
  • 100 grams granulated sugar
  • 1 large egg & 1 egg yolk
  • 2 teaspoons vanilla extract
  • 120 grams good quality white chocolate, chopped
  • (Optional, for the Halloween twist) 100g Dark Chocolate, Melted
Instructions
  1. Mix together the dry ingredients (including the matcha) in a large bowl and set aside.
  2. Whisk together the melted butter and both sugars until there are no lumps of brown sugar remaining. Then whisk in the whole egg, followed by the egg yolk and the vanilla.
  3. Pour the wet ingredients into the dry and mix together until combined into a very soft dough. Fold in the chocolate chips until they are evenly distributed amongst the dough.
  4. Place the dough in the fridge for at LEAST two hours. This stage cannot be skipped. The longer the better (overnight would be good).
  5. Removed the dough 10 minutes before using so it can soften slightly.
  6. Preheat the oven to 160°C (150°C fan assisted) and line a baking sheet with parchment.
  7. Divide the dough into 30 even balls.
  8. Spread out the cookies on the baking tray (you will need to do this in 2, maybe 3 batches, depending on the size of your sheet). Giving them enough room for spreading out. Press gently but do not flatten. Place the other ones back in the fridge while the first batch bakes.
  9. Bake for 11-13 minutes. Never go longer than 13, they will continue to cook on the sheet as they cool. Allow to cool for 10 minutes on the sheet before transferring to a wire rack.
  10. Repeat with the other batches. These cookies can last up to 7 days and the dough is freezable.
  11. (Optional, for the halloween cookies) Melt the dark chocolate in a heatproof bowl over a pan of hot water (don't let the bottom of the bowl touch the water), stirring constantly. Transfer to a piping bag with the end cut off (with a hole of about 1mm) and pipe the spiderswebs onto the top of each cookie. Allow to set before serving.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/matcha-white-choc-chip-cookies/