I’ve been a bit obsessed with cookies after visiting the iconic Levain Bakery in New York City. If you haven’t yet visited, they make the most wonderful cookies which are slightly crisp on the outside and melty and gooey on the inside. They’re glorious American-sized desserts, rather than an eat-on-the-go snack, but I’m not complaining!
Back at home, I’ve been trying to recreate smaller versions of their famous chocolate chip and walnut cookie, which have turned out deliciously (with thanks to Ottolenghi and Helen Goh’s recipe from Sweet). But from the title of this post, you can tell I’ve strayed and started to experiment with other flavours!
I love the combination of matcha and white chocolate, so this was a no brainer – I hope you enjoy these cookies as much as I do! It’s important not to overbake these cookies as they’ll end up too crisp all the way through (unless you like your cookies that way!). You might have to make a test batch as different ovens may need a slightly shorter/longer bake time. You can easily double the recipe to freeze more of the cookie dough and bake at a later date.
Ingredients (makes 18 cookies)
- 125 g unsalted butter, melted
- 100 g caster sugar
- 100 g light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 280 g self-raising flour
- 10 g matcha powder
- 130 g white chocolate, either in chips or chopped into even 0.5 cm chunks
- Beat together (using an electric mixer or whisk) the melted butter and sugars for 2-3 minutes.
- Add the vanilla extract and egg, and continue whisking until the mixture is paler in colour and smoother in consistency (another 2-3 minutes).
- Sift the flour and matcha powder into the mixture and fold everything together with a spatula.
- Add in the white chocolate chips and mix so they are well distributed in the dough. The dough may be difficult to mix with a spatula at this point, so use your hands if that is easier.
- Form the dough into the size of golf balls (approx. 45g each) and place onto a lined baking tray / cookie sheet.
- Chill in the fridge for at least 1 hour. You can transfer the balls into the freezer at this point, to keep up to 3 months.
- When ready to bake, preheat the oven to 200°C / 180°C fan / 390°F. Spread the dough balls 3cm apart.
- Bake for 12 minutes from chilled, or 14 minutes from frozen.
- The cookies may still feel soft once out of the oven, but let them cool for 15-30 minutes before enjoying!