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Matcha Cookies with White Chocolate Dip and Black Sesame Seeds Recipe

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4 from 7 reviews

These easy and delicious matcha cookies feature crisp edges and tender middles with a sweet, earthy matcha flavor. Enhanced by a rich white chocolate dip and a sprinkle of black sesame seeds, they offer a delightful combination of textures and flavors perfect for tea time or any occasion.

Ingredients

Cookies

  • ¾ cup cane sugar
  • ¼ cup packed light brown sugar
  • 1 tablespoon matcha powder
  • 1 cup unsalted butter, melted, or melted coconut oil*
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla flavoring
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2½ cups all-purpose flour, spooned and leveled

White Chocolate Dip

  • 1 cup white chocolate chips
  • 1 teaspoon coconut oil
  • Black sesame seeds, for sprinkling

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 375°F and line two large baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together cane sugar, brown sugar, and matcha powder until well combined to ensure even matcha flavor throughout.
  3. Add Wet Ingredients: Add the melted butter or coconut oil to the sugar mixture and whisk until fully blended. Then whisk in the egg, egg yolk, and vanilla flavoring until smooth.
  4. Incorporate Leavening and Flour: Sprinkle baking soda and sea salt over the mixture and whisk them in. Add the all-purpose flour and gently fold with a spatula just until combined, avoiding overmixing to keep cookies tender.
  5. Scoop Dough onto Sheets: Use a 2-tablespoon cookie scoop to drop dough balls onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  6. Bake Cookies: Bake one sheet at a time for about 8 minutes or until cookies are puffed and edges are lightly set. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare White Chocolate Dip: Fill a small saucepan with 1 inch of water and bring to a gentle simmer over medium heat. In a heatproof bowl set over the saucepan, melt white chocolate chips and coconut oil together, stirring occasionally until smooth.
  8. Dip and Garnish Cookies: Dip one side of each cooled cookie into the melted white chocolate. Place dipped side up on parchment paper and sprinkle with black sesame seeds. Allow chocolate to set for 20 minutes until firm.
  9. Serve and Store: Enjoy the cookies immediately or store in an airtight container at room temperature for up to 4 days. Alternatively, freeze for up to 3 months for longer storage.

Notes

  • The recipe can be made using melted coconut oil instead of butter for a dairy-free option.
  • Ensure not to overmix the dough to keep cookies tender and soft in the center.
  • Cookies freeze well; thaw at room temperature before serving.
  • Black sesame seeds add a savory crunch and visual appeal but can be omitted if unavailable.
  • Use a gentle simmer when melting white chocolate to prevent burning.

Find it online: https://yumntasty.com/matcha-cookies-with-white-chocolate-dip-and-black-sesame-seeds-recipe/