Matcha Brownie Cookies
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These chewy Matcha Brownie Cookies are made with real white chocolate and boast the signature brownie crinkle and a super soft fudgy center.
I made Hojicha Brownie Cookies last time and they have become my new favorite lately. Chewy in the center with a crispy exterior and that all-important crinkly brownie top, they are outrageously good.
In this recipe, I turn them into Matcha Brownie Cookies instead! All you need is to replace the same amount of hojicha powder with the bright green matcha powder. The addition of bitter matcha somehow cut down on the sweetness from the white chocolate. These cookies will melt in your mouth and melt your heart at the same time.
Matcha vs Green Tea
Some of you may get confused about the difference between green tea and matcha. Don’t confuse matcha with the same green tea that you drink at home or Japanese restaurants. The names are slightly deceptive because green tea and matcha are used interchangeably, but they are actually slightly different. Matcha and green tea both come from the same plant, camellia sinensis, but they are grown and processed differently.
Matcha is made from whole green tea leaves that have been pulverized into a super fine powder. Because the whole leaf is powdered and ingested, instead of just water infused through the tea leaves, matcha has significantly greater substances and deeper flavor than green tea. Moreover, you cannot grind the regular green tea to make matcha, considering matcha is made from shade-grown tea leaves. Processing regular green tea involves the leaves being left in the sun. Comparatively, matcha bushes are specifically kept undercover to increase the chlorophyll and amino acid level in the leaves. That is why matcha has a much richer flavor than green tea.
Please note that matcha comes in both ceremonial grade and culinary grade. Ceremonial grade is considered higher quality and should be used for drinking. Meanwhile, the culinary-grade powder is intended for baking and cooking purposes. For making this recipe, culinary-grade matcha will suffice.
Tips for the Best Brownie Cookies
- Prep all of your ingredients. Measure everything out and then start making the batter.
- Use room temperature eggs. The warmer temperature helps to dissolve the sugar.
- Don’t cut back the mixing time. It is all bout dissolving the sugar. Take your time to beat the egg and sugar for about 5-6 minutes. It will increase in volume and the batter will thick and glossy. If you don’t whip them properly, the dough will be too thin and deflate quickly when piped to the baking sheets.
- Bake immediately. The key to getting that nice crackly top is timing. Once you mix up your dough, immediately pipe them onto the baking sheets and into the oven.
How to Pipe Brownie Cookies
As you saw in the video tutorial below the recipe, this cookie dough is piped onto the baking sheets. That’s how these butter cookies get their lovely shape. I tried using an ice scoop for this dough, but the cookies did not end up pretty.
Here are some tips on how to pipe these brownie cookies:
- Space out your cookies. The cookie dough is pretty thin compared to other cookie recipes. When piped, the dough will spread a little. Then, the cookies will spread even more in the oven. When you pipe them onto the baking sheets, make sure to leave enough space between each cookie.
- Pipe the cookies small. This recipe makes just enough cookies so that you can pipe all the dough out onto two pans and bake them at the same time. I personally like to keep each cookie small to prevent them from touching each other when baked. Watch the video to refer to how I pipe these cookies.
More Cookie Recipes
While you are here, check out also these cookie recipes:
- Earl Grey Butter Cookies
- Biscoff Stuffed Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Masala Chai Shortbread Cookies
- Soft and Chewy Oatmeal Cranberry Cookies
- Pandan Gula Melaka Butter Cookies
Ingredients
- 1/2 cup (85 gr) white chocolate, chopped
- 1/4 cup (55 gr) unsalted butter
- 1 egg
- 1/3 cup (65 gr) castor sugar
- 1/3 cup (65 gr) brown sugar
- 1/2 cup (65 gr) all-purpose flour
- 1 1/2 tbsp matcha powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- Black sesame seeds, for topping
Instructions
- Preheat oven to 350F/180°C and line two baking sheets with parchment paper or silicone baking mats.
- Microwave the chocolate and butter until fully melted. If you don’t have a microwave, melt them in a heatproof bowl that rests easily in your saucepan without touching the surface of the simmering water (bain-marie). Let the mixture cool slightly before using.
- In a large bowl, add egg, castor sugar, and brown sugar. Using a hand mixer or stand mixer, whip the mixture for 5-6 minutes on high speed until thick and glossy.
- Pour the melted chocolate and butter into the egg mixture. Beat until well combined using the mixer.
- Sift in flour, matcha powder, baking powder, and salt. Use a spatula to mix everything until well incorporated.
- Transfer the batter into a piping bag. Pipe the cookies onto the prepared baking sheets. Sprinkle sesame seeds on top, if desired.
- Bake for 10-11 minutes until the edges are slightly brown.
- Cool the cookies on the pan for 10-15 minutes to set. Then, transfer them to the cooling rack to cool completely.
