Matcha Tea Cookies
Matcha Tea Cookies
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 4 tsp matcha tea powder
- ½ tsp baking soda
- 1/8 tsp salt
- 1 cup (225 g) unsalted butter, melted
- 1 cup (210 g) brown sugar
- ¼ cup (55 g) sugar
- 2 eggs
- 8 oz (225 g) white chocolate, coarsely chopped
- 100 g (3¾ cup (100 g) unsalted shelled pistachios, chopped /4 tasse) de pistaches écalées non salées, concassées
Instructions
- In a bowl, combine the flour, matcha, baking soda and salt.
- In another bowl, combine the butter, brown sugar and sugar with an electric mixer. Add the eggs one at a time. Mix for 5 minutes. With the machine running on low speed, add the dry ingredients, 5 oz (140 g) of the white chocolate and ½ cup (65 g) of the pistachios.
- Using a ¼-cup (60 ml) ice cream scoop, shape the mixture into balls and space them out on a baking sheet lined with a silicone mat or parchment paper. Top the cookies with the remaining chocolate and pistachios. Refrigerate for 2 hours or freeze at this point, if desired (see notes).
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- Place 6 to 8 balls of dough on each baking sheet, evenly spacing them out.
- Bake one sheet at a time for 10 to 12 minutes or until the cookies are cooked on the outside but still soft at the centre, rotating the baking sheet halfway through. Let cool on the baking sheet. The cookies will keep for 3 days in an airtight container at room temperature.
Matcha Tea Cookies