Cookies are the cure all, fix all for any situation. Feeling sad because you spilled your freshly brewed coffee down your favourite sweater first thing on a Monday morning? Cookie. Starving, but there’s nothing in the fridge to eat but mouldy old cheese leftover from girls night 4 weeks ago? Cookie(s). You forgot that it’s your friend’s birthday today? Shit… have a cookie! Or, give one to them (seriously, try this, it’s foolproof). And friends, do I have a cookie recipe to share with you today.
Matcha White Choc Chip Cookies with Macadamia Nuts. Holy yumballs! Prepare your tastebuds now – these are crispy, sweet, and dare I say, good for you? Okay, that last part may be a bit of a stretch. But honestly, matcha can do some amazing things for you and your bod. If you haven’t heard of this supercharged green powder, let me give you a brief rundown: matcha is the powdered down version of green tea, so instead of just the infused water, you’re consuming the entire green tea leaf. Think of the benefits of green tea, and times it by 100. Boom! Clearer skin, boosted metabolism, increased stamina and mental clarity… the list goes on.
On its own, matcha can be quite bitter and grassy. But, infused with other sweeter things, for example in a latte or as a cookie, it’s absolutely delicious.
Here’s recipe to make these neon bikkies:
Makes: approximately 36 cookies (or 18 GIANT cookies *finger guns*)
Prep: ~15 minutes
Cooking: 15 minutes
2 Tbsp Matcha Powder (less if you want a lighter matcha taste!)
1/2 tsp Baking Soda
1 Cup Unsalted Butter (room temperature)
1 Cup Raw Caster Sugar
1/2 tsp of Salt
1 Tbsp Pure Vanilla Extract
2 Large Eggs
2 Cups White Choc Chunks
2 1/4 Cups of Plain Flour
85g Macadamia Nuts (optional)
- Preheat oven to 180°C.
- Sift & mix dry ingredients together in a big bowl (flour, baking soda & matcha). Mix until well combined.
- In a separate bowl, beat the butter and sugar together until fluffy and light.
- Mix the eggs, vanilla extract and salt into your wet mixture.
- Pour in the flour mixture, adding a bit at a time, folding just until the flour has been properly incorporated.
- Time to add in your white choc chunks and macadamia nuts (permission to steal a few of your white choc bits).
- With a spoon, scoop out the mixture and place onto a tray lined with baking paper. Space the cookie dough blobs about an inch apart from each other, as they’ll expand in the oven!
- Press lightly on each blob with a fork – don’t worry about making them look pretty! We’re going for a nice rustic look here.
- Pop in the oven, and bake for 15 minutes, or until they begin to go slightly golden in colour. If you want the cookies even greener, you could sacrifice a minute or two off the overall bake time!
- Kitchen dance break. Time to finally lick the spoon!
- Once done, place your cookies onto a wire rack to cool completely before storing in an air-tight container.
Fun Fact: the first time I made these, I didn’t realise my kitchen was sans egg beaters and a cooling rack. It took hours and literal sweat and tears to whisk that butter and sugar until light and fluffy. Totally worth it. Oh, and turns out an oven rack can absolutely double as a cooling rack. Nifty.
Let me know if you give these a go!