Matcha Cookies with White Chocolate and Macadamia Nuts
Matcha cookies with white chocolate and macadamia nuts. This is my favorite cookie recipe, and you may notice here as well that if you implement simple changes, you can easily engineer the cookie to other flavors.
These gorgeous cookies are crunchy and addictive, with white chocolate chips and macadamia nuts (my most favorite). The shaping method is slightly different, but ensures perfectly round cookies every time with minimal effort.
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Matcha Cookies with White Chocolate and Macadamia Nuts:
Equipment: Round Cookie Cutter, 5cm (d)
Recipe: 15 Medium sized Cookies
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 88g |
| Brown Sugar (Demerara) | 60g |
| White Granulated Sugar | 60g |
| Salt | 1/8 tsp |
| Eggs | 25g (Half one medium sized egg) |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/16 tsp |
| Matcha | 7g |
| All Purpose Flour | 150g |
| White Chocolate Chips | 95g |
| Macadamia Nuts | 75g, divided: 50g medium chopped. 25g to be halved and set to the side. |
Preparation instructions:
For the cookie dough and baking:
- Preheat the oven to 170C (fan mode off), setting a baking rack at the middle shelf inside the oven.
- In a medium sized bowl, using an electric handheld mixer, cream the butter with sugars and salt for about 3 minutes on medium speed.
- Add the eggs and keep mixing for 2-3 additional minutes on medium speed. Make sure to occasionally scrape the bowl in between, to promote even mixing.
- Sift all of the dry ingredients over the butter mixture: flour, matcha, baking powder and baking soda, and incorporate with cutting motions, until 80% combined. Then add in the white chocolate chips and 50 of the chopped macadamia nuts, and fold inside until the dough is fully uniform.
- Transfer the dough to a large piece of parchment paper and cover it with a piece of plastic wrap.
- Roll the dough to a 1.5cm thickness. Lightly dust the cookie cutter, and cut out individual cookies (each one should have an average weight of about 35g). The rest of the dough can be brought back together, rolled and cut into more cookies.
- Evenly space the cookies on a baking sheet lined with parchment paper. Top the cookies with the remaining 25g of the halved macadamia nuts. The cookies don’t require chilling or freezing prior to baking.
- Bake for 16 minutes- Note that the cookies shouldn’t brown a lot, just slightly at the edges. Cool down for 15 minutes on a cooling rack before serving.
- Store in an airtight container at room temperature, for up to two weeks.
