Overview

Prep Time: 10 minutes

Bake Time: 12 minutes

Yield: 38 cookies

While I love a nice chewy, soft matcha cookie, sometimes I crave a crispier version. This recipe satisfies that craving perfectly. The perfect crumble as you bite, a nice lightly caramelized exterior that snaps when you bite then melts in your mouth as you chew.

The way to get cookies crispy like this is to change the white sugar to brown sugar ratio, decreasing the moisture filled brown sugar and increasing the drier, more bland white sugar. 

This extreme ratio between the white sugar and brown sugar allows the matcha flavor to really shine in these cookies. Where in other cookies, the brown sugar has a strong flavor of its own added to the cookies, here there is little to nothing to compete with the matcha flavor.

The sweetness of the white sugar along with the butteriness of these cookies make for a satisfying cookie that won't last long in any home.

One thing to note is that you'll want to press these cookies too close to their final shape, flat discs before baking. I used a mason jar to press with the bottom of the jar basically as hard as I could after making small balls of dough to form discs of dough about 1/8 inch to 1/4 inch thick.

Recipe

Ingredients:

• 1 1/8 cups white sugar
• 1/4 cup brown sugar
• 2 cup (227g) softened butter
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 egg (room temperature)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 2 tablespoons matcha powder
• 100 grams chopped cacao

Step 1:

Preheat oven to 375F (190C)

Step 2:

In a large mixing bowl, cream together butter and sugar until smooth

Step 3:

Add egg, vanilla extract and apple cider vinegar to the butter and sugar mixture. Mix until fully combined

Step 4:

In another bowl whisk together flour, salt, baking soda and matcha

Step 5:

Combine the wet and dry mixture, mix until fully combined

Step 6:

Gently mix in chopped cacao until evenly incorporated

Step 7:

Make balls of dough with about half a teaspoon. Press them onto a baking sheet lined with parchment paper or a silicon baking mat. Using the bottom of a cup works great for pressing the dough as flat as you can.

Step 8:

Bake for 10-11 minutes until the cookies just start to brown around the edges

Step 9:

Allow the cookies to cool on the baking sheet before removing to a cooling rack. Allow the cookies to cool fully to room temperature before putting in a box.

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