White Chocolate Matcha Cookies
18 cookies
30 minutes
15 minutes
Snack
At Nōka, we never get tired of the white chocolate and matcha combo, and this time we're giving it an ultra indulgent cookie texture! Soft and gooey on the inside, with slightly crisp edges, the sweetness of white chocolate and the vegetal note of matcha in every bite. The finishing touch: a few pieces of strawberry on top, for color and a freshness that gives the whole thing a twist. 🍪
Ingrédients
- 170g (6 oz) softened butter
- 300g (10.6 oz) sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 egg
- 2 tbsp plain yogurt
- 2 tbsp culinary matcha
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 250g (8.8 oz) flour
- 1 tbsp cornstarch
- 3 tbsp sugar for rolling the cookies
- A few strawberries, cut into pieces
- White chocolate, cut into chunks
- Matcha spread
Préparation
Preheat the oven to 160°C (320°F) and line two baking sheets with parchment paper
In a bowl, whisk the butter and sugar together until creamy.
Add the vanilla, almond extract, egg and yogurt, then mix.
Sift the matcha into the mixture and mix.
Add the flour, baking soda, baking powder, salt and cornstarch, then mix until you get a smooth dough.
Fold in the strawberry pieces and the white chocolate.
Shape the dough into balls (about 2 tablespoons each) and roll them in the sugar.
Place them on the baking sheet, spacing them out.
Bake for 13 to 15 minutes, until the cookies are lightly cracked on top and golden at the edges.
For even more indulgence: add a drizzle of matcha spread on top of the cookies.
