Matcha Chocolate Chip Cookies

Matcha and chocolate is a perfect pairing, It is probably the most well-liked east-meet-west combination in the world of pastry and bakery. Recently, the Uji Matcha Cream & Chocolate bun, which is produced by the bakery I am working at, has gone viral on Instagram, resulting in a soaring demand for that particular matcha buns. This just shows how popular the combination of matcha and chocolate could possibly become.

So, you may wonder which type of chocolate works best with matcha? White chocolate, milk or dark chocolate? The answer is not as straightforward, because we have to consider the flavour profile that we intend to bring out.

A top-quality white chocolate is rich, smooth and creamy. Its creaminess and sweetness contrasts with the bitter profile of matcha. You’ll find lots of sweets and desserts made of matcha and white chocolate, such as the famous Royce’ matcha nama chocolate, and matcha brownies. Interestingly, pastry chef seldom pairs matcha with milk chocolate, probably because milk chocolate neither elevates the bitterness profile of matcha, nor offsets it. While dark chocolate (55% cocoa solids or above) has the strongest cocoa bean flavour and is powerful on the palate, its partnership with matcha never fail to impress. Thanks to the fact that the bitter dark chocolate is able withstand the bold character of matcha, without being overpowering.

And that leads us to the creation of matcha chocolate chip cookies today, where I combine both white chocolate and dark chocolate with the distinctive tannic bitterness from matcha. I am confident that you will be in love with these cookies. 🙂

Enjoy baking!

Follow this step-by-step video to make matcha chocolate chip cookies:

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Ingredient: (yield: 10 pieces)

  • Butter, softened 100g
  • Sugar 100g
  • Egg 1 no. (~55g)
  • Vanilla essence 1/4 tsp
  • Cake flour 150g
  • Matcha powder 15g
  • Baking powder 3/4 tsp
  • Salt 1/4 tsp
  • White chocolate chip 60g
  • Dark chocolate chip 40g (optional)

Method:

  1. Bring butter and egg to room temperature by placing them on your kitchen countertop for about 20 – 30 minutes.
  2. Prepare a baking tray lined with baking paper. Preheat oven at 180 degree Celsius.
  3. Beat the softened butter until smooth. Add sugar and beat until light and fluffy.
  4. Add egg in 3-4 additions to the butter-sugar mixture. Ensure egg is fully absorbed before the next addition.
  5. Add vanilla essence, and mix well.
  6. Sift cake flour, matcha powder and baking powder together. Fold in half of the flour mixture to the butter mixture.
  7. Fold in the remaining half of the flour mixture. Do not over-mix.
  8. Fold in white chocolate chip.

9. Using an ice-cream scoop of 5cm size, take a scoop of cookie batter and place on baking tray. Ensure there is at least 8cm spacing between each scoop.

10. Press cookie batter to flatten into round disc of about 1cm thick.

11. Bake at 180 degree Celsius for 15 minutes, until the bottom is brown and the cookies are firm to touch.

12. Put some dark chocolate chips on matcha cookies immediately, if desired.

13. Place on wire rack to cool down completely. Store in air tight container.

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