Rich Matcha Ice Cream Recipe
arasaki
Matcha Lab
Crunchy Matcha Cookie Recipe | Rich with White Chocolate and Nuts
arasaki
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Looking for a fun cookie with the gentle bitterness of matcha and a satisfyingly crunchy texture?
This Crunchy Matcha Cookie recipe features white chocolate, nuts, and freeze-dried strawberries for extra flavor and crunch.
One bite and you’ll be hooked! Baked to perfection, these cookies are packed with aroma and texture for a truly indulgent treat.
No.1
Naoki Matcha
Price
$23.99 (40g)
Price per gram
$0.60/g
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No.2
Jade Leaf Matcha
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$24.99 (30g)
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$0.83/g
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No.3
Midori Spring Emerald
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$35.00 (40g)
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$0.88/g
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No.4
KIYO Matcha
Price
$25.99 (40g)
Price per gram
$0.65/g
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No.5
Dr. Weil Matcha Kari
Price
$45.99 (100g)
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Ingredients (Makes about 8 cookies)
- Unsalted butter … 90g
- Brown sugar (light) … 120g
- Egg (medium size) … 1
- Cake flour … 170g
- Baking powder … 3g
- Matcha powder … 18g
- White chocolate … 100g (80g for mixing, 20g for topping)
- Nuts … 30g (macadamia nuts recommended)
- Freeze-dried strawberries … 30g
Instructions
① Cream the butter and sugar
Soften the butter at room temperature and beat until smooth.
Add the sugar and mix well until fully combined.
② Add the egg
Beat the egg and add it in 2–3 batches, mixing thoroughly after each addition.
③ Add dry ingredients
Sift the cake flour, matcha powder, and baking powder together.
Add to the mixture and mix until about 80% combined—it’s okay if some flour is still visible.
④ Add white chocolate, nuts, and strawberries
Add chopped white chocolate (80g), nuts (30g), and freeze-dried strawberries (30g).
Gently fold in until evenly mixed.
⑤ Chill the dough
Shape the dough into a log or disc, wrap in plastic, and let it rest in the refrigerator for at least 1 hour.
⑥ Bake
Preheat the oven to 170°C (340°F). Bake for 30–35 minutes.
⑦ Top with white chocolate
After baking, top with melted white chocolate (20g) if desired.
Baking Tips
- The dough won’t spread much on its own, so shape the cookies to your desired thickness before baking.
- Preheat the oven to 170°C and bake for 30–35 minutes.
- If the tops brown too quickly, cover lightly with aluminum foil.
- Cookies will be soft right out of the oven, but they firm up and get crunchier as they cool.
- Let them cool
Tips for a Perfect Finish
- Mixing the dough only about 80% is key to a great texture.
- Add freeze-dried strawberries on top after baking for a prettier finish.
- Feel free to swap in your favorite nuts or chocolate types.
- Letting the cookies cool completely on the tray is the secret to that satisfying crunch!
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ABOUT ME
Owner of Matcha Lab. Sharing the charm of matcha worldwide, from traditional styles to modern recipes and creative twists.
