White Chocolate Green Tea Cookies
Buttery Matcha Cookies with White Chocolate Chips.
|Total Time: 2 Hours & 35 Minutes||Yield: 24 Cookies|
Adapted from justonecookbook.com.
- 2 cups all-purpose flour
- 2 ½ tbsp Matcha Green Tea Powder
- ¾ cup unsalted butter
- Roughly 1 cup confectioner's sugar/powder sugar
- A pinch of Kosher Salt
- 2 large egg yolks
- ¼ cup White Chocolate Chips
- Combine 2 cups all-purpose flour and 2 ½ Tbsp Matcha Green Tea powder in a large bowl.
- Sift the flour and the matcha powder.
- In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat ¾ cup unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
- Add a pinch of salt and blend.
- Add roughly 1 cup of powder sugar and blend until soft and light. Scrape down the bowl as needed.
- Add 2 large egg yolks and mix well until combined.
- Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
- Add ¼ to ⅓ cup white chocolate chips and blend well.
- Cut the dough in half and shape into 2 cylinders, about 1.5" diameter, 7" long.
- Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
- Preheat the oven to 350°F. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inch-thick rounds. Place them on the baking sheet, leaving about 1” between rounds.
- Bake the cookies at 350°F for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
- You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.