Matcha Cookies with White Chocolate Chunks

I participated in a Japanese tea ceremony in Kyoto once.  I fell in love with the ritual, the serenity, the aesthetics, and all the equipment involved but I never mastered the way of tea.  I do enjoy my green teas (teabags please) at home and I sometimes whisk up some matcha (special treat to myself) when I have a moment to just sit and do nothing but sip my matcha. 

I sit and reflect as the weight of the matcha (I prepare it thick) sits on my tongue and glides down my throat.  I savor the bitterness that coats my palate and then fades away as I continue to take another sip.  This is my way of tea.

Matcha can easily be incorporated in smoothies, baked goods, ice cream, and lattes.   If you find yourself with some at home,  here's a recipe for you to try.


Matcha Cookies with White Chocolate Chunks

INGREDIENTS//Yields 35 cookies

• 300 grams (2 cups) flour
• 125 grams butter (room temperature)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
•  2 eggs
• 1 tablespoon matcha powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 100 grams white chocolate chips


In a medium size mixing bowl, add your butter and sugars.  Mix together until it starts to get creamy.

Add your eggs and continue to mix.

In a separate medium size mixing bowl, sift your dry ingredients together: flour, matcha powder, baking soda, and salt.  Combine well.

Then add this dry mixture in with the wet ingredients and mix together.

After everything is well combined, add your white chocolate chunks.  Use a spatula to fold them in.

Chill this cookie dough in the fridge for an hour or more.

Prepare your baking sheet. 

Scoop out a tablespoon full of dough and roll it into a ball and place it on a baking sheet two inches apart from one another.

Once your oven is pre-heated to 175°C or 350°F, place your baking tray in the oven for 8-12 minutes.

Every oven varies, I put mine in for 10 minutes. 

Take out your cookies and let it cool.

These cookies come out soft and moist.