Recipes

Matcha White Chocolate Macadamia Nut Cookies

September 29, 2020

The best matcha white chocolate macadamia nut cookies ever! These cookies are the perfect balance of earthy matcha green tea, sweet white chocolate, and savory macadamia nuts.

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This cookie is hands down my favorite cookie recipe ever! It has a slightly crispy edge, but a super soft and chewy center. These are a great twist on the traditional white chocolate macadamia nut cookie.

Ingredients

  • Butter: Room temperature butter is a must! Cold or melted butter will not cream with the sugars as well and the cookie just won’t turn out the same. I like to use unsalted so I can control how much salt I add into the recipe.
  • Sugars: Any white granulated sugar should work. For the brown sugar, make sure to pack it in the measuring cup. I also suggest using golden brown sugar if you have it. The darker brown the sugar is, the more molasses it has, which will change the texture and moisture of the cookie.
  • Flour: When measuring your all-purpose flour, make sure you aren’t packing it down in the measuring cup as that can result in over-measuring which results in a dry dough. An easy trick I do is to scoop the flour, then shake until level. If you use a knife or spoon to smooth it over, you are actually pressing more flour into the cup and over-measuring.
  • Baking soda: Make sure your baking soda is still active! Oftentimes baking soda once opened doesn’t last until the expiration date on the packaging. To test, put some baking soda into a bowl, add some vinegar or lemon juice. If it fizzes a lot, it’s active. If not, it’s not.
  • Matcha powder: Pretty much any matcha powder will work for these cookies. I’m not too particular about using ceremonial vs culinary grade matcha powder when it comes to baking. Once you mix the powder into the dough, you really can’t taste a huge difference.
  • Chocolate: White chocolate is my favorite to use with anything matcha-flavored. I generally use regular white chocolate chips since they are easy to find at any grocery store, but feel free to chop up a white chocolate bar instead if you want more varied chocolate piece sizes.
  • Macadamia nuts: I usually buy roasted and salted macadamia nuts from Costco. I give these a rough chop since macadamia nuts are generally pretty large, and then they are good to go.

Directions

In a separate bowl, whisk together 2 1/3 cup all-purpose flour, 2 tbsp matcha powder, 1 tsp baking soda, and 1 tsp salt. Set aside. I prefer doing this in a separate bowl beforehand instead of dumping each ingredient into the wet ingredients because this way all the dry ingredients are evenly dispersed and we won’t have to overwork the batter as much later.

I buy roasted and salted macadamia nuts in bulk, so measure out 1 cup before giving them a rough chop.

Once chopped, there should be varied pieces which is good!

Make sure your baking rack is placed on the middle to upper half of your oven and preheat to 350°F.

Add 1 cup of room temperature unsalted butter, 1/2 cup white granulated sugar, and 1 1/2 cup golden brown sugar into your mixing bowl.

Using the paddle attachment of the standing mixer, cream the butter and sugars together until very light and airy (about 5 minutes at speed 4-6 on a KitchenAid standing mixer).

I start on low speed until the sugars are incorporated, then bump it up to low-medium speed (speed 4-6). Be sure to scrape down the sides with a silicon spatula to make sure everything is combining!

With the mixer still going, add in 2 eggs, one at a time, and 2 tsp vanilla extract. Mix until everything is evenly distributed. Remember to scrape down the sides to make sure it’s all incorporated.

Slowly add the dry ingredient mixture in 1/3 at a time (flour, matcha powder, baking soda, salt) and mix until just combined. Scrape down the sides once during the mixing. Try not to over mix!

Once the dough has formed and all the dry ingredients are mixed in, add in 1 1/2 cups white chocolate chips and 1 cup roughly chopped macadamia nuts. Mix until just combined (this will happen quickly) and you don’t want to overwork the dough!

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet. The dough will be wetter and stickier than typical cookie dough.

I usually scoop out all the dough onto one sheet to refrigerate all at once. Then I move them to another tray or plate and take turns baking with 2 sheets.

Refrigerate the dough for 15 minutes, then roll the dough mounds in your hands until they are ball-shaped. Place them back into the refrigerator for 5 minutes to firm back up.

Leave the dough you are not baking to rest in the fridge until it’s their turn to go in the oven!

Place the balls of dough on the cookie sheet that will be going in the oven first, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can fit about 9 cookies).

Bake in the oven for ~14 minutes.

Everyone’s oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at ~12 minutes and gauge from there. The edges should be lightly golden but the middle shouldn’t look dry or overbaked when you take it out (it’ll still be slightly puffy, and the puff will decrease as it cools on the tray).

Take the cookies out, bang the tray on the counter a few times to flatten them.

Let them cool on the tray for ~10 minutes until they set and don’t break apart when you try to lift them with a spatula. Transfer the cookies to a cooling rack to completely cool.

Enjoy!

Matcha White Chocolate Macadamia Nut Cookies

 


Tiffany AngelaAuthorTiffany AngelaCategoryAmericanDifficultyBeginner


Yields27 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins


Ingredients
 2 ⅓ cups all-purpose flour
 2 tbsp matcha powder
 1 tsp baking soda
 1 tsp salt
 1 cup unsalted butter (room temperature)
 ½ cup white granulated sugar
 1 ½ cups golden brown sugar
 2 eggs
 2 tsp vanilla extract
 1 ½ cups white chocolate chips
 1 cup macadamia nuts, roughly chopped

Directions
1

In a separate bowl, whisk together 2 1/3 cup all-purpose flour, 2 tbsp matcha powder, 1 tsp baking soda, and 1 tsp salt. Set aside.

2

Roughly chop up the macadamia nuts and set aside.

3

Make sure your baking racks are in the middle to upper half of your oven and preheat to 350°F. Using the paddle attachment of the standing mixer, cream 1 cup unsalted butter, 1/2 cup white granulated sugar, and 1 1/2 cups golden brown sugar together until very light and airy (about 5 minutes at speed 4-6 on a KitchenAid standing mixer). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in 2 eggs, one at a time, and 2 tsp vanilla extract, Mix until the entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture in 1/3 at a time (flour, matcha powder, baking soda, salt) and mix until just combined. Scrape down the sides once during the mixing. Try not to over mix! Then, add in 1 1/2 cups white chocolate chips and 1 cup roughly chopped macadamia nuts. Mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet. The dough will be wetter and stickier than typical cookie dough. Refrigerate the dough for 15 minutes, then roll the dough mounds in your hands until they are circle-shaped. Place them back into the refrigerator for 5 minutes to firm back up.

7

Then, place the balls of dough on the cookie sheet you will be baking, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can fit about 9 cookies).

8

Bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at ~12 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out, bang the tray on the counter a few times to flatten them, and let them cool on the tray for ~10 minutes until they set and don't break apart when you try to lift them with a spatula. Transfer the cookies to a cooling rack to completely cool.

9

Repeat steps 7 and 8 until the dough is finished. Enjoy!

Ingredients

Ingredients
 2 ⅓ cups all-purpose flour
 2 tbsp matcha powder
 1 tsp baking soda
 1 tsp salt
 1 cup unsalted butter (room temperature)
 ½ cup white granulated sugar
 1 ½ cups golden brown sugar
 2 eggs
 2 tsp vanilla extract
 1 ½ cups white chocolate chips
 1 cup macadamia nuts, roughly chopped

Directions

Directions
1

In a separate bowl, whisk together 2 1/3 cup all-purpose flour, 2 tbsp matcha powder, 1 tsp baking soda, and 1 tsp salt. Set aside.

2

Roughly chop up the macadamia nuts and set aside.

3

Make sure your baking racks are in the middle to upper half of your oven and preheat to 350°F. Using the paddle attachment of the standing mixer, cream 1 cup unsalted butter, 1/2 cup white granulated sugar, and 1 1/2 cups golden brown sugar together until very light and airy (about 5 minutes at speed 4-6 on a KitchenAid standing mixer). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in 2 eggs, one at a time, and 2 tsp vanilla extract, Mix until the entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture in 1/3 at a time (flour, matcha powder, baking soda, salt) and mix until just combined. Scrape down the sides once during the mixing. Try not to over mix! Then, add in 1 1/2 cups white chocolate chips and 1 cup roughly chopped macadamia nuts. Mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet. The dough will be wetter and stickier than typical cookie dough. Refrigerate the dough for 15 minutes, then roll the dough mounds in your hands until they are circle-shaped. Place them back into the refrigerator for 5 minutes to firm back up.

7

Then, place the balls of dough on the cookie sheet you will be baking, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can fit about 9 cookies).

8

Bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at ~12 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out, bang the tray on the counter a few times to flatten them, and let them cool on the tray for ~10 minutes until they set and don't break apart when you try to lift them with a spatula. Transfer the cookies to a cooling rack to completely cool.

9

Repeat steps 7 and 8 until the dough is finished. Enjoy!

Matcha White Chocolate Macadamia Nut Cookies

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