Matcha and white chocolate cookies
Vegetarian
Oven-baked
At Nōka, we never tire of the white chocolate and matcha duo, and this time we're giving it an ultra-indulgent cookie texture! Soft in the middle, slightly crisp at the edges, with the sweetness of white chocolate and the grassy note of matcha in every bite. The finishing touch: a few pieces of strawberry on top, for colour and a fresh note that adds a twist to the whole thing. 🍪
Ingredients
- 170g of softened butter
- 300g of sugar
- 1 tsp of vanilla extract
- ¼ tsp of almond extract
- 1 egg
- 2 tbsp of plain yoghurt
- 2 tbsp of culinary matcha
- ½ tsp of bicarbonate of soda
- ¼ tsp of baking powder
- ½ tsp of salt
- 250g of flour
- 1 tbsp of cornflour
- 3 tbsp of sugar for rolling the cookies
- A few strawberries, cut into pieces
- White chocolate, cut into chunks
- Matcha spread
Method
- Preheat the oven to 160°C and line two baking trays with baking paper
- In a mixing bowl, whisk the butter and sugar until creamy.
- Add the vanilla, almond extract, egg and yoghurt, then mix.
- Sift the matcha into the mixture and mix.
- Then add the flour, bicarbonate of soda, baking powder, salt and cornflour, and mix until you have a smooth dough.
- Fold in the strawberry pieces and white chocolate.
- Shape balls of dough (about 2 tablespoons each), then roll them in the sugar.
- Place them on the tray, spaced well apart.
- Bake for 13 to 15 minutes, until the cookies are slightly cracked on top and golden at the edges.
- For an even more indulgent touch: add a drizzle of matcha spread over the cookies.
Recipe notes
Fancy something even more indulgent? Add a little of our matcha spread to the still-warm cookie: it melts slightly and takes the whole thing to the next level.
