Matcha White Chocolate Cookies

Think I've finally mastered how to make the perfect cookies! Think the secret is Dark Muscovado sugar - the recipe says light brown sugar but this was the only sugar we had in so I just went for it and it worked!

Ingredients:

125g Unsalted Butter - Softened

(Take it out over night)

100g Dark Muscovado Sugar

100g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

1 Tbsp Matcha Powder

100g White Chocolate

What you need:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

Baking time 7-8 minutes

Method:

Make sure you take your butter out the night before so it's nice and soft.

Mix the butter with the 2 sugars with the wooden spoon first - as the Muscovado sugar is quite dry and lumpy - it stops it flying everywhere. Then when it's partly mixed you can use your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a little bowl beat your egg and vanilla with a fork.

Once they have been mixed you can pour it into your mixture and using your electric whisk, whisk until well mixed. Then use your wooden spoon again to check.

Then sift your flour, salt and matcha powder in and mix it together with your wooden spoon. Add the chocolate then use the electric whisk until well combined using the wooden spoon to check consistency.

Once your chocolate has been mixed in roll your dough into balls and place them onto your lined trays.

Bake in the oven for 7-8 minutes.

Leave them to cool on the tray for a minute or two then transfer onto a wire rack.

We'll see tomorrow whether they stay chewy.. But definitely a lot more like the cookies I've been trying to bake for years! Soft and chewy consistency.

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Matcha Coconut Cookies

 A year later and we're still in a lockdown but the 3rd and I'm still baking cookies.. This variant is Matcha and Coconut!

Ingredients:

112g Unsalted Butter

(Half a block of butter at room temperature)

100g Caster Sugar

110g Soft Brown Sugar

1 Egg

1 tsp Vanilla Extract

158g Plain Flour

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

¼ tsp salt

1 tsp Matcha Powder

100g Desiccated Coconut

Utensils:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

2 Smaller Bowls

Fork

Sieve

Cling Film

Knife

Chopping Board

2 Baking Trays

Baking Paper

Oven 180°C / 160°C fan

Baking time 8-10 minutes

Method:

Mix the butter with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

Once it has been mixed you can sift in all your dry ingredients - flour, baking powder, bicarbonate of soda, matcha and salt. Add your coconut also but it doesn't need to be sifted. You don't need your electric whisk no more - mix with your wooden spoon but try not to over mix it

Once it's all mixed roll out a piece of cling film and put your dough onto it and roll it into a sausage shape securing at both ends. Place into the freezer for 30 mins this will stop the dough from over spreading when baked.

After 30 mins just cut thin pieces and roll the dough into a ball using your hands and place onto your lined baking trays leaving enough space between each one to spread.

Bake between 8-10 minutes depending on your oven. If you want soft cookies bake until the edges have turned golden then take them out and leave them on the tray as they will continue to bake. Then transfer onto a wire rack to cool completely. 

These will keep for a few days and if you want that fresh out the oven softness put them in the microwave for about 20 seconds and they will be like freshly baked out the oven!

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Matcha Coconut White Chocolate Cookies

Changed up the Matcha White Chocolate Cookies I made previously by adding coconut to them.
Coconut makes everything taste better!

Ingredients:

125g Butter
(Half a block at room temperature - take out the night before)

115g Light Soft Brown Sugar

110g Caster Sugar

1 Medium Egg

1 Tsp Vanilla Extract

220g Self-Raising Flour

½ Tsp Salt

1 Tbsp Matcha Powder

100g Desiccated Coconut

100g White Chocolate

Utensils:

Mixing Bowl

2 Bowls

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Wire Rack

Oven 200°C 

180°C Fan

Baking time 7-8 minutes

Method:

Using your electric whisk beat your butter till it is soft then add the 2 sugars until pale and creamy. 

In a little bowl using a fork whisk the egg and vanilla.

Pour it into your mixture and mix using your electric whisk until well combined.

Sift the flour, salt and matcha into the mixture.

Mix using the wooden spoon until a soft dough forms.

Once a dough has formed added the coconut and mix well.

Once it's all mixed add the chocolate.

Once your chocolate has been mixed in roll your dough with your hands into little balls and place them onto your lined trays. Leaving enough space for the cookies to spread!

Bake for 7-8 minutes.

Leave on the tray for 5 minutes then transfer onto a wire wrack to completely cool.

Soft and chewy cookies - ended up with 50 but there's probably about half of them left now as they're so moreish!

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Mini White Chocolate Cookies

Made mini white chocolate cookies and also mini matcha white chocolate cookies.

Ingredients:

125g Unsalted Butter, softened

(Take it out over night)

100g Light Soft Brown Sugar

125g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

100g White Chocolate

What you need:

Mixing Bowl

2 Separate Bowls

Scales

Wooden Spoon

Measuring Spoons

Sieve

Electric Whisk

Fork

Flat Baking Trays

Baking Paper

Oven 180°C

Baking time 7-8 minutes

Method:

Make sure you take your butter out the night before so it's nice and soft and mix it with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a little bowl beat your egg and vanilla with a fork.

Once they has been mixed you can pour it into your mixture and using your electric whisk, whisk until well mixed. Then use your wooden spoon again to check.

Then sift your flour and salt in and mix it together with your wooden spoon.

Then add your chocolate. I tried to break the chocolate into even size chunks.

Once your chocolate has been mixed in roll your dough into little balls and place them onto your lined trays.

Bake in the oven for 7-8 minutes.

Leave them to cool on the tray for a few minutes on the tray as they will feel still soft and not baked. Once they've cooked you can transfer them onto a wire wrack.

I rolled out all the white chocolate ones in the tray thinking I used half the dough then put 1 Tsp of Matcha powder to the rest of the dough to make the matcha cookies.
Turns out I used less than half the dough for the non matcha ones!

Ended up with so many cookies!


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