Crispy, chewy, and fudgy...Chocolate and Crinkle Cookies are Matcha made in heaven!
I had extra matcha powder in hand and wanted to create something different, something that no one else has ever done before. I also wanted this to be a small batch recipe, meaning that it requires less quantities of ingredients. Given the fact that most of us are #socialdistancing at home and has limited resources, this small batch recipe is perfect!
I have actually tried to make matcha crinkle cookies in the past, but failed. This time, I was determined to make it happen. After many many attempts (if you follow me on Instagram @onehappybite, you've seen stories of me testing recipes), I finally succeeded.
- #1 Batch: Batter was too wet and gooey, failed to form into solid shape
- #2 Batch: Cookies spread too much and lacked matcha flavor
- #3 Batch: Cookies did not spread as much this time, but was too thin and dry
- #4 Batch: Fudgy, but not crinkly. Also, edges were too burnt.
- #5 Batch: Chewy, fudgy center, crinkly top, perfect size and color!
QUICK NOTES:
- Matcha does come in a wide range of quality, which can be measured by flavor, particle size, color, and amino acid content. Depending on the matcha you use, cookies can turn out slightly different.
- Because it is a small batch recipe with less quantities, using a hand whisk or a handheld mixer might be better when mixing the ingredients.
- The batter will be wet and gooey. I found that using a piping bag makes it easier to control. When piping the batter onto the baking sheet, make sure it is thicker in the center.
- Place the baking sheet on the top rack of the oven. Since these cookies are fairy thin and will spread, the cookies might bake unevenly if you place the baking sheet on the bottom rack.
- Note that oven temperature may vary so you can try baking one cookie first and see how much time you need to achieve perfect crinkle.
- Be patient! These cookies will first rise and spread in the oven. Then crinkled top will start to appear. When you take them out from the oven, the cookies will first appear slightly domed. They will collapse as they cool. Make sure to give them some time to set into shape.
Sprinkle some black sesame seeds on top, if desired.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Matcha Chocolate Crinkle Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 12 cookies 1x
Description
Crispy, chewy, and fudgy…these Chocolate and Crinkle Cookies are Matcha made in heaven!
Ingredients
- ½ cup white chocolate
- ¼ cup or 4 tbsp unsalted butter
- ⅓ cup brown sugar
- ⅓ cup + 1 tbsp white granulated sugar
- 1 egg
- ½ cup all purpose flour
- 2 tbsp matcha powder
- ½ tsp baking powder
- ¼ tsp salt
- black sesame seed (optional)
Instructions
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Preheat the oven to 350°F. Line baking sheet with parchment paper.
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Melt the butter and white chocolate using a double boiler method. First, Bring a pot of water to a simmer. Then place a heatproof bowl on top of the water pot. Add the butter and white chocolate to the bowl. Stir the butter-chocolate mixture until melted and silky smooth.
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In a separate bowl, whisk together egg and sugar using a handheld mixer. Mix until smooth.
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Slowly pour the melted butter-chocolate mixture into the egg mixture. Mix until well combined.
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Sift flour, baking powder, matcha powder, and salt into the wet ingredients. Hand-whisk just until well combined. Use a spatula to scrap the bottom of the bowl to make sure everything is evenly incorporated.
- Transfer the batter into a piping bag. The batter will be wet and gooey. You can use an ice cream or cookie scoop, but I found that using a piping bag makes it easier to control. Pipe 5 cookies onto one baking sheet (leave space in between). The batter will spread as the cookies bake. Sprinkle sesame seeds on top, if desired.
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Place the baking sheet on the top rack of the oven and bake for about 9-10 minutes.
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Cool the cookies for about 15 minutes. The cookies will first look slightly domed and will collapse and appear more crinkled as they cool.
Notes
Cookies can be stored in an air tight container for up to 5 days.
- Category: Dessert
- Cuisine: 12 cookies
Keywords: cookies, crinkle, matcha
H says
Why baking powder not baking soda?
Christian says
Hi! I use baking powder here because this recipe does not have any acidic ingredient to create rising action. Baking powder contains acid, so adding it helps the cookies to rise during baking.
Marie says
Do you cool these on the baking tray when you first take them out of the oven, or do you transfer them to a cooling rack right away? I'd love to give this recipe a try!
Christian says
I let them cool on the baking tray first and let is set for at least 15 minutes. Sometimes I left them on the baking tray and don't even transfer them to cooling rack, and they came out just as good! I hope you give them a try and let me know how it goes 🙂
Tenz says
Hi, I love this recipe and have made it several times and my family loves them! However, I am having such a hard time getting the crackle on top. Any advice on what affects the crackle? Thank you!
★★★★★
Christian says
Hi! Thanks for visiting my website. I find this recipe very sensitive to temperature and time. In order to get the crackle time every single time, you have to bake it in the oven as soon as you pipe the batter onto the baking sheet. You can bake 2 baking sheets at once. If you let is sit out for too long, it will not form that crinkle top.
Beatrice says
I am a matcha lover and these cookies are incredibly good! I made these with my 7 yo daughter and we enjoyed the whole first batch right out of the oven with a glass of milk. I was in matcha heaven!!! the shape and crinkle was just beautiful. Perfect texture with 9 mins cooking. I also love that the portion is just right! thank you for this recipe.
★★★★★
Christian says
Thank you so much for making the cookies! It makes me smile knowing that both you and daughter enjoyed them 🙂
Olivia says
I was a bit scared in the middle of piping since my batter was a bit drier than the pictures but they turned out so well. Never made cookies this good looking before lol
ou.christian says
They do look weird during piping lol. Glad it worked out for you, thanks for trying the recipe!
Kat says
Delicious! I tried the recipe twice. The first batch I followed every step but I felt it was a bit too sweet for my liking and had way too much matcha. I used the brand Sen Cha and it only asks for 1/2 a tsp of matcha for a cup of tea, so two tablespoons for this recipe was a lot. The second batch I only used two teaspoons and a less white chocolate and that seemed to do the trick.
★★★★
ou.christian says
Thank you Kat for your honest feedback! Different brand matcha sometimes has different level of richness and bitterness. I'm glad it worked out for you in the end, hope you like the recipe!
Tamsin says
can you chill the mixture to make it easier to control instead of using a piping bag? would that work or would it affect timings?
ou.christian says
I have tried that before and found that the cookies did not spread as much when the mixture is chilled. The flavor will be the same, but it won't have the same size and texture.