We’re going all out to bring you a cookie that’s elegant enough for a special celebration but so delicious you might end up making them one weeknight just because. These Kiwi Matcha White Chocolate Cookies are a millennial daydream. The warm, melty white chocolate chips lend a sweetness to the addition of earthy, umami matcha powder and tart dried candied kiwi. The textures here work well together to make a chewy cookie that reminds us of our childhood. Be warned though, this dough does need to be made a day ahead before baking to give it time to chill and create the round shape you love.

What Matcha Powder Should I Buy for These Cookies?

While you may run to the store for ceremonial matcha when you’re making a latte at home you won’t want to use it in this Kiwi Matcha White Chocolate Cookies recipe. Ceremonial grade is for drinking on its own, making it lighter and more delicate than culinary match. This means it’s usually too subtle to shine in baked goods. Culinary matcha on the other hand is specifically for baking and cooking. It carries a stronger, slightly more bitter flavor that can cut through sweet ingredients like white chocolate and dried fruit.

Kiwi Matcha White Chocolate Cookies

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• Author: Marla Harvey

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Description

What more could you ask for in a cookie?

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Ingredients

Scale 1x2x3x

• 12 tbsp (170 g) butter
• 167g sugar
• 104g brown sugar
• 2 whole eggs
• 1.5 tsp vanilla extract
• 330g all-purpose flour
• 1 tbsp matcha
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 8 oz white chocolate chips
• 6 oz dried candied kiwi, chopped

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Instructions

1. In a mixing bowl, cream together butter and sugars.
2. Add eggs and vanilla.
3. Combine the remaining dry ingredients EXCEPT MATCHA.
4. Add into wet mixture.
5. Add in kiwi and white chocolate chips.
6. Divide batter in half.
7. Remove half of the dough from bowl.
8. Add matcha to one of the halves until it turns green.
9. Add the other dough back into the bowl and then with the paddle attachment, mix for 10-15 seconds on low until dough is swirled.
10. Using a 2 oz scooper, scoop out dough and transfer to a sheet tray.
11. Freeze overnight.

Next day: 

1. Bake in a preheated 325 degree oven for 12-15 minutes.
2. Enjoy!

Recipe by Marla Harvey
Photography by Dave Bryce

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