my favorite moment of may was my trip down to socal mother’s day weekend with c. we celebrated my sister’s first mother’s day and my ma’s first grandmother’s day! we spent time with my family, a couple friends in the area, and a lot of time with little b. my heart is always so full when i get to see her. she’s five months already and can kinda hold up her head and loves sticking out her tongue. she’s the literal depiction of the 😛emoji.
i haven’t spent much time in the kitchen as of late since the work weeks have been long and the weekends have been jam packed. so here is an oldie that i’ve been holding onto- matcha white chocolate macadamia nut cookies. it’s similar to something i posted a couple months ago (brown butter white chocolate macadamia nut cookies), so consider this post its close cousin.
the white chocolate and macadamia nut portion stays relatively the same- chunks of roasted macadamia nuts and chopped white chocolate. the twist here comes with the matcha powder mixed into the dough. matcha on its own is quite bitter, but it pairs quite nicely with the sweetness of the white chocolate and the buttery-ness of the cookie. be warned: this cookie is more buttery than other cookies i’ve made, but it adds a crispness to the cookie that i do not want to remove.
i added the matcha powder directly butter-sugar mixture. I figured that the fat would probably absorb the matcha flavor better than if i were to throw it in with the dry ingredients. Is that true? no idea, but that’s how i’m writing the recipe below.
baker’s notes: matcha powder is becoming more widely available, so you can find yours at your local store, Whole Foods, or on Amazon. i get mine from taiwan when my parents go back, so….
matcha white chocolate macadamia nut cookies
makes a lot of cookies (at least 2 dozen large ones)
slightly adapted from Hummingbird High
1 3/4 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup plus 2 tablespoons unsalted butter, at room temp
1 cup light brown sugar, packed
2/3 cup granulated sugar
4 teaspoons matcha powder
2 large eggs
1 teaspoon pure vanilla extract
2 cups white chocolate chips or chunks
1 cup roasted macadamia nuts, chopped
In a medium bowl, whisk together the flour, baking soda, and salt. set aside.
in the bowl of an electric mixer fitted with a paddle attachment beat the unsalted butter until soft. add the sugars and matcha powder, and beat until the mixture is light and fluffy. add the egg and vanilla, and beat until smooth. mix in the flour mixture, and beat until a few flour streaks remain.
add the white chocolate chips/chunks and macadamia nuts, and mix until just combined. cover the bowl with plastic wrap, and chill it in the fridge for at least an hour.
when you are ready to bake the cookies, preheat the oven to 350 f, and line your baking sheets with parchment paper or silicone baking mats.
using a three tablespoon cookie dough scoop (or a large spoon), scoop cookie dough balls, and place them on the cookie sheets at least a couple inches apart. bake the cookies for 15-18 minutes, or until the edges are slightly golden and crisp. let the cookie cool slightly on the baking sheets before transferring to wire racks to cool completely. note that the cookies will be gooey (but delicious!), so make sure they are sturdy enough to handle. i bake my cookies one sheet at a time, so i find that the cookies are ready to be transferred when i’m ready to scoop the next batch.
repeat until you have no more cookie dough. enjoy!!!!