This recipe is originally from Just One Cookbook with no edits to the ingredients, except a switch to milk chocolate instead of white chocolate. This recipe is relatively easy and the result is a buttery, crispy green tea cookie. Like other shortbread cookies, they melt in your mouth and can be sliced slightly thicker if you prefer a chunkier cookie that is somewhat softer than crunchy. If you are a matcha fan, these cookies are everything you could ever want -- slight bitterness from the matcha that is well balanced by the specs of chocolate in the cookie. If you are looking for a light snack to munch on or looking for something that pairs well with a cup of tea or coffee, these shortbread cookies are it!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Matcha Chocolate Shortbread Cookies 14 Steps
Combine all-purpose flour and matcha green tea powder in a large bowl.
Sift the flour and matcha powder.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
Add a pinch of salt and blend.
Add powdered sugar to the butter and blend until soft and light. Scrape down the bowl as needed.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
Add white or milk chocolate chips and blend well.
Cut the dough in half and shape into 2 cylinders, about 4 cm diameter, 18 cm long.
Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.
Preheat the oven to 350ºF. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into 7 millimetre thick rounds. Place them on the baking sheet, leaving about 1 inch (2.5 cm) between rounds.
Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.