How about making some delicious travel cookies with matcha and white chocolate? We call them travel cookies because they are perfect to take anywhere you wish. Pair them with a matcha latte to get energy for all your holiday activities. Beware, these cookies are so tasty you might end up eating them all at once. We suggest making a double batch. Enjoy!
Ingredients:
– all-purpose flour: 200 g
– salt: 4 g
– baking soda: 4 g (¾ tsp)
– traditional matcha powder: 5 g
– butter: 180 g
– dark brown sugar: 200 g
– granulated white sugar: 50 g
– whole large egg
– 2 egg yolks
– white chocolate, roughly chopped: 170 g
– extra white chocolate for sprinkling on top before baking optional
Preparation:
Start by preheating the oven to 190°C. Then, proceed to prepare the browned butter. In a large saucepan, melt ½ cup (120 g) butter over medium heat. Stir frequently until it foams and turns brown (about 4 minutes). Transfer browned butter to a bowl and let cool for a minute. Next, cut the remaining butter into smaller pieces and add them to the browned butter. They should melt without foaming and sizzling; test with one piece before adding the rest.
In a large bowl, combine the butter with brown and white sugar and mix well. Add an egg and two large egg yolks, then beat for about 30 seconds, until the sugars melt and the mixture is smooth. Add the flour, baking soda, matcha powder, and salt. Use a rubber spatula to gently combine the ingredients until fully incorporated. Fold in the chopped white chocolate.
Using an ice cream scoop or your hands, shape the dough into balls and place them on a baking sheet, leaving ample space between them (about 6 cookies per batch). Optionally, sprinkle additional white chocolate on top before baking. Bake the cookies until the edges are slightly browned, approximately 8–10 minutes. Rotate the baking sheet halfway through if they are baking unevenly. After baking, sprinkle the cookies with a pinch of salt and set aside to cool.
