Description
These Matcha Cookies are easy to make and delightfully delicious, featuring crisp edges and tender middles with a sweet, earthy matcha flavor. Enhanced with a smooth white chocolate dip and a sprinkle of black sesame seeds, they offer a perfect balance of flavors and textures, making them an irresistible treat for matcha lovers.
Ingredients
Cookie Dough
- ¾ cup cane sugar
- ¼ cup packed light brown sugar
- 1 tablespoon matcha powder
- 1 cup melted coconut oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2½ cups all-purpose flour, spooned and leveled
White Chocolate Dip
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- Black sesame seeds, for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Sugars and Matcha: In a large bowl, whisk together the cane sugar, light brown sugar, and matcha powder until well combined to distribute the earthy matcha flavor evenly.
- Add Wet Ingredients: Pour in the melted coconut oil and whisk until the mixture is smooth. Then add the whole egg and egg yolk, whisking thoroughly. Finally, stir in the vanilla extract for extra aroma and flavor.
- Incorporate Baking Soda and Salt: Sprinkle baking soda and sea salt over the mixture, whisking them in to ensure proper leavening and seasoning.
- Add Flour: Gradually add the all-purpose flour, using a spatula to mix just until combined to avoid overworking the dough, which helps maintain tender cookies.
- Scoop Cookies: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time for about 8 minutes until the cookies puff up and edges set lightly, then let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt White Chocolate Dip: Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium heat. Place white chocolate chips and coconut oil in a heatproof bowl set over the saucepan, stirring occasionally until smooth and melted.
- Dip Cookies: Dip one side of each cooled cookie into the white chocolate, then place on parchment paper. Sprinkle with black sesame seeds while the chocolate is still wet.
- Set Chocolate: Allow the chocolate to firm up by letting the cookies sit at room temperature for about 20 minutes.
- Storage: Enjoy immediately or store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months.
Notes
- Use good quality matcha powder for the best flavor and vibrant green color.
- Melt the coconut oil gently to avoid overheating and maintain its health benefits.
- If you don’t have black sesame seeds, toasted white sesame seeds make a good substitute.
- Allow cookies to cool completely before dipping to prevent the white chocolate from melting excessively.
- Cookies freeze well; thaw at room temperature before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired