How to make Matcha White Chocolate Cookies

Matcha White Chocolate Cookies

Matcha, a finely ground green-tea powder from Japan, gives all kinds of baked goods and desserts interesting flavor and brilliant color. It is a good match (sorry!) with white chocolate; the slightly sharp herbal edge of the tea cuts the sweetness of the chocolate. Pine nuts lend more Asian flavor, and crystallized ginger gives the cookies some heat.

Ingredients

• 2¼ cups unbleached all-purpose flour
• ¼ cup matcha powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed light brown sugar
• ½ cup sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 8 ounces white chocolate, chopped
• 1 cup pine nuts
• ¼ cup finely chopped crystallized ginger

Instructions

1. Position rack in the center of the oven. Preheat the oven to 350°F.
2. Sift together the flour, matcha, baking powder and salt in a medium bowl.
3. Combine butter, brown sugar and granulated sugar in a large mixing bowl and beat until blended. Add eggs and vanilla and beat until smooth. Stir in the flour mixture until incorporated. Stir in the white chocolate, pine nuts and ginger.
4. Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. Bake until cookies are golden around the edges, but still a little moist on top, 9 to 11 minutes. Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Matcha-White Chocolate Chunk Cookies will keep at room temperature in an airtight container for 2 to 3 days.

Tips

Don’t over-brown these cookies or you’ll lose the pure green color of the matcha. They should be just set around the edges and barely dry in the centers. As they cool they’ll continue to dry out.

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