Matcha White Chocolate Cookies

Ingredients

• 200 g White chocolate (chopped into rough chunks)
• 150 g Unsalted butter (cut into small pieces, melted gently in microwave)
• 100 g Brown sugar (complete) (packed)
• 50 g White granulated sugar
• 1 Egg (large) (room temperature)
• 1 Extra egg yolk (separated from egg white)
• 250 g All‑purpose flour (sifted)
• 5 g Matcha powder (ceremonial grade) (about 2 teaspoons)
• 2 g Baking soda (≈½ teaspoon)
• 1 g Salt (≈¼ teaspoon)
• 2 g Vanilla powder (≈1 teaspoon)
• 50 g Pistachios (unsalted, whole) (roughly chopped)

Instructions

1. Prepare white chocolate

   Place the white chocolate on a cutting board and coarsely chop with a sharp knife into bite‑size chunks.

   Time: PT2M

2. Melt butter

   Put the butter pieces in a microwave‑safe bowl and melt on medium power in 20‑second bursts, stirring between bursts so it doesn’t overheat.

   Time: PT1M

3. Sift dry ingredients

   In a separate bowl, sift together the flour, ceremonial matcha powder, baking soda, salt and vanilla powder.

   Time: PT2M

4. Combine butter and sugars

   Add the brown sugar and white sugar to the melted butter and whisk for about one minute until the mixture looks smooth and slightly glossy.

   Time: PT1M

5. Add eggs

   Crack the whole egg into the bowl, then add the extra yolk. Whisk with the electric mixer for roughly two minutes until the batter becomes light, shiny and a little foamy.

   Time: PT2M

6. Incorporate dry ingredients

   Fold the sifted dry mixture into the wet batter using a spatula until a smooth, homogeneous dough forms.

   Time: PT2M

7. Add chocolate and pistachios

   Stir in the chopped white chocolate and the roughly chopped pistachios until they are evenly distributed.

   Time: PT1M

8. Chill the dough

   Cover the bowl tightly with plastic wrap and place it in the refrigerator for 1 hour 30 minutes.

   Time: PT1H30M

9. Shape cookies

   Portion the chilled dough into 50 g balls, roll between your palms, then gently flatten each ball on a parchment‑lined baking sheet, leaving space between them.

   Time: PT10M

10. Preheat oven

    Preheat a convection oven to 160°C (fan‑assisted).

    Time: PT10M

    Temperature: 160°C

11. Bake cookies

    Slide the tray into the oven and bake for 11 minutes. The cookies will look soft – that’s normal.

    Time: PT11M

    Temperature: 160°C

12. Cool completely

    Allow the cookies to cool on the baking sheet for about 20 minutes before transferring them to a wire rack to finish cooling.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of White chocolate: white chocolate chips, milk chocolate
• Instead of Unsalted butter: margarine, vegetable oil (use less)
• Instead of Brown sugar (complete): dark brown sugar, turbinado sugar
• Instead of White granulated sugar: granulated sugar
• Instead of Egg (large): egg substitute, flax egg
• Instead of Extra egg yolk: extra egg yolk, egg substitute
• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Matcha powder (ceremonial grade): culinary grade matcha, green tea powder
• Instead of Baking soda: baking powder (use double amount)
• Instead of Salt: sea salt
• Instead of Vanilla powder: vanilla extract (1 tsp)
• Instead of Pistachios (unsalted, whole): almonds, walnuts

Equipment Needed

• Chef's knife
• Cutting board
• Microwave
• Fine mesh sieve
• Mixing bowl (large)
• Electric hand mixer
• Spatula
• Baking sheet
• Parchment paper
• Plastic wrap (film)
• Refrigerator
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Melt butter without letting it brown
• Chill the dough for at least 1 hour 30 minutes
• Preheat oven to the correct temperature
• Bake for exactly 11 minutes – do not over‑bake

Chef Tips from the Video

• Use high‑quality ceremonial matcha for a vibrant green colour and delicate flavour.
• If you prefer a smoother texture, melt the white chocolate with the butter before adding to the batter.
• Line the baking sheet with parchment paper to prevent sticking and promote even browning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: At room temperature, cookies stay fresh for 2‑3 days in a sealed container.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance; keep it covered in the fridge.
• Baked cookies freeze well; re‑heat briefly in a 150°C oven for a fresh‑out feel.