Bready or Not: Matcha White Chocolate Cookies

I continue the matcha-in-baked-goods theme to celebrate the release of Call of Fire last week, this time with Matcha White Chocolate Cookies.

The weird thing about these cookies is that the green tea’s color didn’t carry through in the baked results, but the taste is still there.

In fact, when my husband took these to work, a guy kept going back for more. He finally asked, “What’s in these?!”

“Green tea,” said my husband.

“Oh, does that make these healthy?” the man asked, making a face of disgust as he grabbed another cookie.

I won’t go so far as to say these are healthy, but these do have caffeine, and maybe those provided him with a much-needed jolt.

The flavor of these is unusual and hard to describe. The sweetness of the white chocolate is bold, and behind that is a mild and pleasant aftertaste from the matcha. It’s enough for you to know there is something unique about the cookies, but not to identify what it is.

If you want to be sure that the green color comes through in this recipe, maybe add a little bit of food dye before mixing in the white chocolate chips.

Or you may be content with your cookies coming out as mine did: pale yet undeniably delicious.

Print Recipe

Bready or Not: Matcha White Chocolate Cookies

These firm-but-chewy cookies combine the fresh, mild taste of green tea with white chocolate. If you want to be certain the cookies will turn out green, add a few drops of food coloring before adding the white chocolate.

Course: Dessert, Snack

Cuisine: Japanese

Keyword: chocolate, cookies, tea

Author: Beth Cato

Ingredients

• 2 cups all-purpose flour
• 1 Tablespoon matcha
• 1/2 tsp baking soda
• 1/2 teaspoon salt
• 1 cup brown sugar packed
• 1/2 cup white sugar
• 3/4 cup butter 1 1/2 cubes, softened
• 1 Tablespoon vanilla extract
• 2 eggs
• 1 1/2 cups white chocolate chips most of a bag

Instructions

• Preheat oven at 325-degrees.
• In a medium bowl, combine the flour, matcha, baking soda, and salt. Set aside.
• In a big bowl, cream together the sugars and butter until light and fluffy. Add the vanilla and eggs.
• Gradually add the dry ingredients until just combined, then mix in the white chocolate.
• Use a teaspoon scoop or spoon to dole out cookies on a sheet; the cookies will spread, so be sure to space them out. Bake for 13 to 14 minutes. Let set on the cookie sheet for 10 minutes, then move them to a rack to finish cooling.
• OM NOM NOM!

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