These chocolate and matcha cookies are the perfect cookies for any occasion! The matcha shortbread is sturdy and can be taken in a container (we took ours on a cross-country trip and none broke!) or enjoyed at home.
Chocolate & Matcha Cookie Recipe
Unsalted Butter (room temp)150grams
Powdered Sugar 110g
1 large egg
All purpose flour 240g
Baking Powder 2g
Matcha Powder 10g
White Chocolate glaze
White Chocolate 170g
1 Tbsp milk
Semi-sweet Chocolate Chips 170g
1 Tbsp coconut oil
Mix butter and powdered sugar until there is no visible powdered sugar. Add egg and mix until cohesive. In a separate bowl, mix flour, baking powder, and matcha powder together. Add the flour mixture into the butter mixture. Mix until just combined (over-mixing might make your cookies tough). Cover the cookie mixture and let rest in the refrigerator for at least 2-3 hours or preferably overnight. After the resting period, remove the cookies from the refrigerator onto a flour dusted surface. Preheat oven to 300°F (150°C). Dust the top of the cookie dough before rolling out to a 1/4 inch or 6mm thickness. Cut out cookies to desired shape and place onto parchment or silicone mat. Bake for 20 minutes and cool on cooling rack.
White Chocolate Glaze Directions
Add white chocolate and milk into a small, microwave safe bowl. Microwave in 30 second-1 minute intervals and mix until uniformly melted. If mixture is too thick, add more milk. Add to piping bag to pipe or dip cooled cookies.
Chocolate Glaze Directions
Add semi-sweet chocolate chips and coconut oil in a small, microwave safe bowl. Microwave in 30 second-1 minute intervals and mix until uniformly melted. If mixture is too thick, add more oil. Add to piping bag to pipe or dip cooled cookies.
Keep cookies in air tight container for up to one week. Enjoy!
Read on for more tips below!
You can always add or subtract the amount of matcha powder you use. I would definitely make sure it’s fresh otherwise the color will be really subdued but the flavor will still be delicious.
I highly recommend letting your cookie dough (and honestly most other doughs) rest overnight in the refrigerator. It allows the flour to hydrate and does make a difference in the quality of the resulting cookie. I love this bowl with a lid because whenever I use a plastic wrap or towel, my cookie dough always dries out a little. Bonus points for sustainability too!
This cookie dough can be very sticky, so make sure to use a liberal amount of flour. I keep a pile of flour in the corner of my cutting board just in case I need it (so I won’t have to dip my dough-covered hands into the flour). Since I stored my cookies in the refrigerator over night, I let the cookie dough come to temp for 15-30 minutes before rolling out.
I wouldn’t worry about the flour you have on the cookies. Most of mine got absorbed into the cookie while baking. If there is an excessive amount, use a pastry or bbq brush to brush it off.
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