Matcha Tea and White Chocolate Cookies

For 15 cookies.

Difficulty: low.

Ingredients:

– 130 g of butter

– 1 egg

– 1 egg yolk

– 75 g of brown sugar

– 35 g of table sugar

– 200 g of flour

– 15 g of green matcha tea

– 1/2 teaspoon of baker’s yeast

– 1/2 teaspoon of baking powder (bicarbonate of soda for food use)

– 200 g of white chocolate chips (or white chocolate chopped into small portions)

Cooking method:

1- We prepare some “hazelnut butter”: this involves cooking the butter over a low heat, in a deep-dish saucepan made from a light material, stirring it from time to time until some very small somewhat dark lumps begin to appear at the bottom of the pan. We take it off the heat, then leave it to stand for about 5 minutes.

2- We place the butter in a large bowl and add the sugars, then stir until it is mixed in perfectly. We add the egg and yolk, then do the same.

3- In another container, we mix the dry ingredients in the same way, and we add the chocolate and a mixture of liquid ingredients.

4- The next step is the most important one: we mix everything just right until it is homogenous. If we choose to do so using a blender, we will do it on the lowest speed and for a few seconds. We must prevent the flour from developing gluten because it would end up becoming hard and being less tasty.

5- We turn the dough into balls (rolling them for no more than 3 seconds, bearing what we said about the gluten in mind) that weigh about 40 g each, we place them on top of an oven-safe tray in a pre-heated oven on a silicone baking mat or baking paper, we crush them until leaving them until they are approximately two centimetres thick and we leave them to settle in the fridge for around 30 minutes.

6- After that half an hour we turn the oven on to 170 °C, we wait for another 15 mins, we insert the tray with the cookie dough and bake them for between 8 and 10 minutes, depending on each of your individual ovens.

7- We take the biscuits out of the oven and let them cool without moving them from above the tray. For the first few minutes they are so soft that just by touching them they fall apart, it seems that they are even somewhat raw, but you will notice that within a few minutes that they begin to gain consistency. Once they are cold, we will have a very tough cookie, although they’ll be soft when biting into them, and they’ll have an absolutely exceptional flavour that will be very, very, very moreish…

Photos and recipe: cocinaDsastre.