TasteToronto | Matcha Cookies with White Chocolate and Pistachios

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Matcha Cookies with White Chocolate and Pistachios

Easy

Matcha Cookies with White Chocolate and Pistachios

Robin Winship

Robin Winship

Instagram
Matcha Cookies with White Chocolate and Pistachios

Method

Matcha Cookies with White Chocolate and Pistachios 12 Steps

  • Step 1

    Divide the 227 grams of unsalted butter evenly (113 grams or 1 stick) and place half of the unsalted butter in a small pot over medium-low heat and the other half of the butter in a stand mixer fitted with the paddle attachment.

  • Step 2

    Brown the butter in a pot by simmering over heat (stirring frequently) until butter becomes frothy and amber in colour (it should be fragrant with browned bits dispersed throughout the melted butter). This should take anywhere from 4-7 minutes. Pour the brown butter into the stand mixer (scraping browned bits into the mixture) and set aside to cool.

  • Step 3

    In a medium-sized bowl, whisk flour, baking soda and salt together.

  • Step 4

    One the brown butter mixture has cooled slightly, add both brown and granulated sugars and mix on medium speed for 30 seconds. Add match powder and process for an additional 20 seconds. Add eggs and vanilla extract and mix again for 15 seconds until evenly mixed.

  • Step 5

    On low speed, gradually add the flour mixture into the bowl of the stand mixer (scraping the sides of the bowl down with a rubber spatula when necessary). Mix until all ingredients are evenly dispersed and there are no dry spots of flour.

  • Step 6

    On a baking sheet lined with parchment paper, scoop the dough out using a 2-ounce scoop. Wrap the baking sheet with plastic wrap and place in the refrigerator for 24 hours.

  • Step 7

    When ready to bake, set the racks in your oven to the lower and upper thirds and preheat to 350°F.

  • Step 8

    Remove baking sheet from the fridge and line two new baking sheets with parchment paper and space cookies out (leaving at least 4 inches of space between each cookie).

  • Step 9

    Bake cookies for 20 minutes, switching top and bottom sheets and rotating front to back halfway through. Cookies should be golden and crisp on the edges with a slightly soft interior.

  • Step 10

    Let cool in baking sheet slightly and then carefully move cookies onto a wire rack to cool completely.

  • Step 11

    Once cool, melt white chocolate using either a bain-marie or melt in a microwave-safe bowl in the microwave (using a rubber spatula to stir chocolate until smooth and fully melted).

  • Step 12

    Dip half of the cookie into the white chocolate and sprinkle with chopped pistachios. Let chocolate cool and firm up before serving.

Tags:

Toronto Recipes

Best Matcha Cookie Recipes

Matcha Cookies with White Chocolate and Pistachios

Easy

Matcha Cookies with White Chocolate and Pistachios

Robin Winship

Robin Winship

Instagram
Matcha Cookies with White Chocolate and Pistachios

Yields:

Serves 12

Prep Time:

24 hours 30 mins

Cook Time:

0 hours 20 mins

5.0

Rate This Recipe

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Ingredients

Matcha Cookies with White Chocolate and Pistachios

  • 2 sticks (227 grams) unsalted butter, cubed

  • 2 cups (260 grams) all-purpose flour

  • 3 teaspoons high-quality matcha powder

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons kosher salt

  • 1/2 cup (100 grams) granulated sugar

  • 3/4 cup (150 grams) brown sugar, packed

  • 2 large eggs

  • 1/2 tablespoon pure vanilla extract

  • 450 grams white chocolate

  • Shelled raw pistachios, roughly chopped

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Method

Matcha Cookies with White Chocolate and Pistachios 12 Steps

  • Step 1

    Divide the 227 grams of unsalted butter evenly (113 grams or 1 stick) and place half of the unsalted butter in a small pot over medium-low heat and the other half of the butter in a stand mixer fitted with the paddle attachment.

  • Step 2

    Brown the butter in a pot by simmering over heat (stirring frequently) until butter becomes frothy and amber in colour (it should be fragrant with browned bits dispersed throughout the melted butter). This should take anywhere from 4-7 minutes. Pour the brown butter into the stand mixer (scraping browned bits into the mixture) and set aside to cool.

  • Step 3

    In a medium-sized bowl, whisk flour, baking soda and salt together.

  • Step 4

    One the brown butter mixture has cooled slightly, add both brown and granulated sugars and mix on medium speed for 30 seconds. Add match powder and process for an additional 20 seconds. Add eggs and vanilla extract and mix again for 15 seconds until evenly mixed.

  • Step 5

    On low speed, gradually add the flour mixture into the bowl of the stand mixer (scraping the sides of the bowl down with a rubber spatula when necessary). Mix until all ingredients are evenly dispersed and there are no dry spots of flour.

  • Step 6

    On a baking sheet lined with parchment paper, scoop the dough out using a 2-ounce scoop. Wrap the baking sheet with plastic wrap and place in the refrigerator for 24 hours.

  • Step 7

    When ready to bake, set the racks in your oven to the lower and upper thirds and preheat to 350°F.

  • Step 8

    Remove baking sheet from the fridge and line two new baking sheets with parchment paper and space cookies out (leaving at least 4 inches of space between each cookie).

  • Step 9

    Bake cookies for 20 minutes, switching top and bottom sheets and rotating front to back halfway through. Cookies should be golden and crisp on the edges with a slightly soft interior.

  • Step 10

    Let cool in baking sheet slightly and then carefully move cookies onto a wire rack to cool completely.

  • Step 11

    Once cool, melt white chocolate using either a bain-marie or melt in a microwave-safe bowl in the microwave (using a rubber spatula to stir chocolate until smooth and fully melted).

  • Step 12

    Dip half of the cookie into the white chocolate and sprinkle with chopped pistachios. Let chocolate cool and firm up before serving.

Tags:

Toronto Recipes

Best Matcha Cookie Recipes

Matcha Cookies with White Chocolate and Pistachios