Matcha & White Chocolate Travel Cookies
Make yourself some travel cookies with matcha and white chocolate. Why travel cookies? They are perfect to take with you anywhere you want. They’ll taste great with a matcha latte, giving you energy for your vacation adventures. But be careful, these cookies are so delicious you might eat them all at once. We recommend making a double batch right away. Enjoy!
Ingredients:
- 200 g all-purpose flour
- 4 g salt
- 4 g (¾ tsp) baking soda
- 5 g Moya Matcha Traditional
- 180 g butter
- 200 g dark brown sugar
- 50 g granulated white sugar
- 1 large egg
- 2 egg yolks
- 170 g white chocolate, roughly chopped
- Optional: extra white chocolate for sprinkling on cookies before baking
Matcha & White Chocolate Travel Cookies Recipe
- Preheat the oven to 190°C.
- Make browned butter: Heat ½ cup (120 g) of butter in a large saucepan over medium heat and stir, until the butter foams up and browns (about 4 minutes). Transfer the melted butter and all brown bits to a bowl and let cool for 1 minute. Cut the remaining butter into small pieces and add to the browned butter (it should start to melt but not foam and sizzle, so test one piece before adding the rest).
- Pour the butter into a large bowl. Add the brown and white sugars and mix. Add one large egg and two large egg yolks. Beat until the sugar dissolves and the mixture is smooth – about 30 seconds. Add flour, baking soda, salt, and matcha. Using a rubber spatula, gently fold the ingredients together until combined. Add the chopped white chocolate and gently fold in.
- Using your hands or an ice cream scoop, form balls and place them on a baking sheet, making sure to leave a lot of space around each one (about 6 cookies per batch). If desired, sprinkle extra white chocolate on top before baking. Bake the cookies until slightly browned on the edges, about 8 –10 minutes. Rotate the baking sheet halfway through if baking is not even.
- After baking, sprinkle cookies with a pinch of salt and let cool.
