Chewy Green Tea (Matcha) White Chocolate Cookies

I don’t really LOVE drinking the traditional matcha all that much, but I LOVE matcha milk tea and matcha flavored sweets. Ice cream, cookies, cake…..YUM:)

Here’s what I came up with this weekend—chewy matcha cookies with white chocolate chunks.

Chewy Matcha White Chocolate Cookies:

Makes about 16 3-inch cookies

Ingredients

·         1 stick butter, softened

·         ¾ cup granulated sugar

·         1 cup + 2 tablespoon all purpose flour

·         ½ teaspoon baking soda

·         ½ teaspoon salt

·         2 tablespoon matcha powder (or more if needed)

·         1 egg yolk

·         ½ egg white (I just eyeballed it)

·         1 teaspoon vanilla extract

·         A little less than 4 oz white chocolate bar, chopped into chunks

Directions

1.       Preheat oven to 350°F.

2.       Sift together flour, baking soda, salt, and matcha powder.

3.       Cream butter and sugar till light and fluffy, about 4 minutes.

4.       Beat in egg yolk, egg white, and vanilla extract to butter-sugar mixture till combined.

5.       Stir in dry ingredients till just combined. Stir in white chocolate.

6.       Scoop up tablespoons of cookie dough onto parchment paper lined cookie sheet.

7.       Bake at 350°F for about 8 minutes.

Notes:

1.      Use a cookie scoop to get uniformly sized round cookies (level off cookie dough from the scoop). I used Oxo Good Grip Medium Cookie Scoop and the cookies turned out about 3 inches.

2.      The dough can be store in the fridge for 5 days. But it should be brought back to room temperature before baking.

scooped cookie dough

right out the oven, still puffy but will set after cooling

Blog Worthy—Message Approved by Cookie Monster and Ice Cream Muncher

*Disclaimer: this blog REALLY isn’t just about various kinds of chocolate chip cookies, I SWEAR.

“So did you get a picture for blogging before we finished it?” said Cookie Monster, wiping her mouth.

“No, well I wasn’t….”

“What! That was GOOD, blog worthy good! Why didn’t you take pictures?!”

So here I am, waking up “early” so I can get good day light for pictures. It is right now 12:59pm *cough*, I can proudly say I had been awake for a good…….30 minutes? It was an improvement from yesterday anyway!

I made these malted chocolate chip cookies (CCC) last night, because…well I guess we don’t need reasons for baking desserts, do we? They finally turned out right this time so I was super excited and made ice cream sandwiches out of them! Mmmmm. I also made myself a cup of malted milk last night before going to bed (To Noel: that’s why I had picked up milk last night at the market hehe). When can I ever lose my targeted 10 pounds I would never know :D

PS. I halved the recipe below which gave me 20 3.5inch cookies.

Malted Chocolate Chip Cookies

From Pioneer Woman

Ingredients

• 1 cup (2 Sticks) Unsalted Butter, Softened
• 3/4 cups Golden Brown Sugar
• 3/4 cups Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 1-1/4 teaspoon Baking Soda
• 1-1/4 teaspoon Salt
• 1/2 cup (rounded) Malted Milk Powder
• 1 bag (12 Ounce) Milk Chocolate Chips

Directions

1. Preheat oven to 375 degrees.
2. Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
3. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
4. Add chocolate chips and stir in gently.
5. Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

6. Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Tips

Based on experiences (both times), it only took my oven 10 minutes to make VERY CRISPY (right before it starts tasting like burnt) cookies. The baking time really does depend on the different ovens, and because these are very thin cookies they will burn, FAST. I’d say start checking them at 8 minutes.Use a cookie scoop and level off the top of the dough so they can all be the same size! I used chopped pecans for the sides of the ice cream sandwich because I didn’t have sprinkles—HEALTHIER substitute (?). Any nuts will do! We think they taste better than sprinkles.

-Jamie

Chocolate Chip Cookies

This week I made the famous New York Times Chocolate Chip Cookies!

They were so yummy and magical Noel and I decided we had to start a blog just so we could tell the world. We also plan to tell you about all our random adventures! Hope you enjoy :)

The New York Times Chocolate Chip Cookies

from The New York Times

makes about 18 3-inch cookie 

Ingredients

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 pounds chocolate chips

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.
3. When ready to bake, preheat oven to 350.
4. Drop spoonfuls of dough onto baking sheet, press lightly to flatten the dough, and sprinkle with sea salt. Bake for 10-12 minutes, or till light golden brown at edges.

Tips

Based on my experience, the cookies really do taste better after the dough has been refrigerated for 24-36 hours. Don't skip this step! It's worth the wait.


Next time I plan to make these delicious cookies extra special by making them larger (at least 5" in diameter) and using Valrhona Feves, instead of traditional chocolate chips. These special chips will create luxurious layers of chocolate throughout the cookies, making them even more decadent!

- Jamie