Imagine biting into a cookie that transports your taste buds to a magical fusion of Japanese-inspired elegance and indulgent sweetness. These Matcha White Chocolate and Macadamia Cookies are not just a treat; they're a culinary adventure that combines the earthy, vibrant notes of matcha with the creamy richness of white chocolate and the buttery crunch of macadamia nuts. Whether you're a matcha enthusiast or a cookie connoisseur, this recipe promises to elevate your baking game and impress everyone who takes a bite!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Sift your matcha powder and flour together to prevent lumps and ensure a smooth, even green color throughout the dough.
- Use room temperature butter and egg for better incorporation and a more consistent cookie texture.
- Don't overmix the dough - mix just until the ingredients are combined to keep the cookies tender.
- For the most vibrant matcha flavor, use high-quality, fresh ceremonial grade matcha powder.
- Chill the dough for 30 minutes before baking if you want thicker, less spread-out cookies.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Let the cookies cool completely before storing to maintain their crisp edges and prevent sogginess.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
