Matcha White Chocolate Marble Cookies​

Matcha White Chocolate Marble Cookies

Matcha and white chocolate have always been a dreamy combination, and I have always been obsessed with matcha desserts. The subtle bitterness and intensity of matcha is perfectly complimented by the sweet creaminess of white chocolate. A matcha made in heaven!

These cookies are New York style in that they are thick, chewy on the inside and crunchy on the outside, and bursting with chunky bites of white chocolate. Not to mention they are beautiful to look at.

Matcha White Chocolate Marble Cookies

The subtle bitterness and intensity of matcha is perfectly complimented by the sweet creaminess of white chocolate. These cookies are New York style in that they are thick, chewy on the inside and crunchy on the outside, and bursting with chunky bites of white chocolate.
Servings 12 large cookies

Ingredients
  

  • 200 grams unsalted butter cold, cubed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 170 grams light brown soft sugar
  • 80 grams caster sugar
  • 360 grams plain flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tbs matcha powder
  • 200 grams good quality white chocolate roughly chopped

Instructions
 

  • Preheat the oven to 175 degrees celsius. Cream together the butter and sugar in an electric mixer on low to medium speed until fluffy, white and creamy. This will take a minimum of 4-5 minutes. The texture will change from dark, thick and pasty to a lighter creamier texture.
  • Add in the eggs one at a time, then the vanilla. Continue to mix until well incorporated.
  • In a separate bowl, mix together all of your dry ingredients except the matcha. Slowly add the flour mixture to the wet mixture in three parts, mixing until only just combined. Do not overmix!
  • Separate your cookie dough into two bowls so it is roughly halved. In one bowl, add the matcha and mix until just combined. Fold the white chocolate chips into both bowls of cookie dough.
  • To make the cookie dough balls, take some of the plain cookie dough and roll it into a ball, do the same with the matcha dough, then combine both smaller dough portions into one ball with your palms. Each dough ball will be just slightly larger than a golf ball. 
  • Repeat until all of the dough is used up. Place the dough balls in the freezer for 30 minutes
  • Bake for 12-14 minutes, or until the edges are cooked and the middle is slightly underdone. Sprinkle with sea salt flakes. Leave to cool completely for maximal chewiness!

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