It seems like everyone has an extravagant friend.
The person in your life who likes the finer things, the fancier stuff, the flashy side of life.
I have a few, but one who truly fits this description recently looked at me and said, “You know what’s delicious? White chocolate chip matcha cookies.”
If you’re not familiar with matcha, it’s a green powder made from tea leaves. It’s purported to be a healthier tea option, since it uses the whole leaf instead of just steeping them, and while it’s popular in places like Japan, it’s also become more and more available in the States, especially at coffee shops and smoothie bars.
It has a very earthy flavor, one the author of this recipe described as kind of like grass, but I’d say it really just smells and tastes like green tea. It does, however, make a great addition to some white chocolate chip cookies.
This recipe comes from Zainab Moughal, who writes the blog “Bake with Zainab.” You can find the original post at https://bakewithzainab.wixsite.com/bakewithzainab/post/matcha-cashew-white-chocolate-nyc-cookies. I added extra vanilla, chocolate chips and matcha in my version.
White Chocolate Chip and Cashew Matcha Cookies
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1/2 cup butter
- 1 egg
- 2 teaspoon vanilla
- 1 3/4 cups flour
- 2 heaping teaspoons matcha powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chopped cashews
- 11 ounces white chocolate chips
- Cream together the brown sugar, sugar and butter for a few minutes until the mixture is light and fluffy. Beat in the egg and vanilla.
- Beat in the flour, matcha powder, baking powder, baking soda and salt until the mixture is smooth, and then fold in the cashews and white chocolate chips.
- Scoop the batter with a 1-1/2-inch cookie scoop (or about the size of a ping pong ball) and place onto a baking sheet—no need to space them very far.
- Freeze the cookies on the baking sheet for one hour.
- Preheat the oven to 395 and line baking sheets with parchment paper. Place the frozen dough at least two inches apart and bake for nine minutes or until the tops are starting to brown.
- Let the cookies cool, and then store them in an airtight container.
These didn’t have a really strong matcha flavor, but it was there in the background. If you wanted it to stick out more, you could decrease the chocolate chips or leave them out altogether. I thought they were really good, though. They’d be great with a hot cup of tea.
And I made sure to bag some up for my friend, figuring he would be able to tell me if I managed to accomplish his vision for a good matcha cookie.
I’m sure the fact that I see green powdered tea as a fancy addition to my baking is a sign that I need to get out more. Either that, or I need to live a little and ask for that additional charge at the coffee shop every once in awhile. I think my friend would probably agree with both.
This piece first appeared in print on Sept. 16, 2021.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.