Description
These Matcha Brownie Cookies combine rich white chocolate and buttery batter with vibrant matcha powder for a unique twist on classic cookies. Topped with black sesame seeds, they offer a delightful balance of sweetness and earthy flavors.
Ingredients
Units
Scale
Ingredients
- 1/2 cup white chocolate
- 1/4 cup unsalted butter
- 1 egg
- 1/3 cup castor sugar
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 tbsp matcha powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- Black sesame seeds
Instructions
- Preheat and prepare baking sheets: Preheat oven to 350F/180°C and line two baking sheets with parchment paper or silicone baking mats.
- Melt chocolate and butter: Microwave the chocolate and butter until fully melted. If you don’t have a microwave, melt them in a heatproof bowl that rests easily in your saucepan without touching the surface of the simmering water (bain-marie). Let the mixture cool slightly before using.
- Whip egg and sugars: In a large bowl, add egg, castor sugar, and brown sugar. Using a hand mixer or stand mixer, whip the mixture for 5-6 minutes on high speed until thick and glossy.
- Combine melted chocolate with egg mixture: Pour the melted chocolate and butter into the egg mixture. Beat until well combined using the mixer.
- Add dry ingredients: Sift in flour, matcha powder, baking powder, and salt. Use a spatula to mix everything until well incorporated.
- Shape cookies: Transfer the batter into a piping bag. Pipe the cookies onto the prepared baking sheets. Sprinkle sesame seeds on top, if desired.
- Bake: Bake for 10-11 minutes until the edges are slightly brown.
- Cool cookies: Cool the cookies on the pan for 10-15 minutes to set. Then, transfer them to the cooling rack to cool completely.
Notes
- If you don’t have a microwave, use a bain-marie to melt chocolate and butter.
- Sprinkle black sesame seeds on top for extra flavor and texture (optional).
- Cool cookies on the pan first to allow them to set before transferring.
