I wanted to experiment using matcha in my baking and these white chocolate and matcha cookies seemed like the perfect place to start. I find that matcha can sometimes be a little bit overpowering, however, I use just a touch of powder in this recipe for a fairly subtle flavour. This is perfectly complimented by the sweetness from the white chocolate creating a really light and flavourful cookie.
If you do not need dairy free ingredients then you could substitute regular butter and white chocolate chips in this recipe to make these cookies. I have not tried to make these matcha cookies using milk or dark chocolate but if you think you would prefer this combination then you always try it. If you choose to use white chocolate but still fancy jazzing this recipe up I think a little bit of lemon or lime zest would really take them to the next level. If you like the light flavours in these cookies you may also like my White Chocolate & Lemon version or, if you are looking for more matcha and white chocolate flavour combinations you may like my White Chocolate & Matcha Cups which you can find here.
For this recipe you will need to use margarine that comes in a hard block otherwise you will just end up with an oily mess after the baking process instead of deliciously chewy, soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.
Please remember that the dough will spread when these matcha cookies are baking so ensure you spread the dough balls out, you may even need to use two separate baking trays. The cookies should keep well for up to four days in an airtight container.
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