Description
Crispy, chewy, and fudgy…these Chocolate and Crinkle Cookies are Matcha made in heaven!
Ingredients
Scale
- 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