A Matcha Made in Heaven
Matcha has been trending for years now and shows no signs of going anywhere, and we are here for it!
Originally touted for its health benefits, Matcha is now appearing in everything from aesthetic lattes and smoothies, to dessert remixes like Matcha tiramisu and even the humble chocolate chip cookie. Here at Habitare HQ we thought we had peaked with a brown butter and dark chocolate chip cookie, but this matcha white chocolate chip cookie surprised us with her subtle and balanced flavours and perfect texture (crispy edges and chewy centre!).
What is Matcha?
Matcha is powdered green tea, from the Camellia sinensis plant.
The plants are grown in the shade, and this impaired sunlight exposure increases the chlorophyll production in the plants, boosting the anti-oxidant and amino acid profile, and giving the plants a rich green hue. The finest leaves are then handpicked, with the stems and veins discarded, and stone-ground at low temperatures into a fine powder.
Matcha contains more caffeine and anti-oxidants than in typical green tea. Consuming this anti-oxidant rich tea regularly may assist in reducing cell damage and lower your risk of chronic disease. Some studies have also shown that consumption of Matcha may have liver-protective benefits, boost brain function, reduce your risk of cancer, promote heart health and assist in maintenance of a healthy weight. Of course Matcha contains caffeine, and some of the beneficial compounds it contains can be harmful in high concentrations, so enjoy in moderation.
How do I choose a quality Matcha?
Choosing a quality Matcha powder really comes down to the intended use. If the Matcha were for drinking, you would seek out ceremonial grade, but for cooking, we recommend using culinary grade Matcha.
When choosing a Matcha, look for the following attributes:
Origin: The most prolific and reputable growing regions are Aichi, Kyoto, Nishio and Uji.
Colour: The cultivation process means that the leaves are high in chlorophyll, anti-oxidants and L-theanine, the amino acid that gives Matcha is unique flavour. A quality Matcha will have a vibrant green hue. Darker green, yellow or brown Matcha indicates a lower quality product that was not cultivated, harvested or processed optimally.
Texture: A quality Matcha will be a very fine, smooth powder. A lower quality Matcha will have a rougher, coarser texture, which will affect blendability.
Scent: A quality Matcha will have a fresh, grassy aroma and a herbaceous, slightly sweet taste. Lower quality Matcha will theoretically contain less L-theanine and will have a more bitter taste.
Price: Expect that a premium Matcha will be priced accordingly. The cultivation, harvest and processing is quite laborious and often done by hand, and this is incorporated into the price.
If you're already a Matcha aficionado, you should check out our Matcha tea set:
So... what kind of Matcha should I use for these amazing cookies?
We recommend a high quality culinary grade Matcha for this recipe. A ceremonial grade Matcha will give your cookies a more vibrant colour, but most of the nuance in the taste will be lost during the baking process.
THE RECIPE
Ingredients
180g plain flour
1 tbs Matcha powder
1 tbs milk powder
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp Maldon salt flakes, crumbled between your fingertips
120g unsalted butter, room temperature
150g caster sugar
1 large egg, room temperature
1 tsp vanilla extract
120g good eating quality white chocolate, roughly chopped
We got 13 cookies from this recipe.
Method:
Preheat oven to 180°C. Line your cookie sheet with baking paper. Set aside.
In a small bowl, combine the flour, Matcha powder, milk powder, baking powder, baking soda and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter until creamy. Add the sugar and beat until creamy and fluffy. Add the egg and vanilla extract, and beat until combined.
Add the dry mixture into your butter mixture and use a spatula to fold in until mostly combined. Fold in the chocolate. At this point, the mixture may still have some flour residue around the sides. It is important not to overmix, but you can go in with your hand and knead the mixture no more than 5 times to ensure a smooth well combined dough.
Use a cookie scoop (around 2 tbs) to scoop out portions of the mixture. You can plop them right onto the cookie sheet, but we like to briefly roll them into a smooth ball and give them a little press down with the heel of our palm. Ensure to allow 5cm space between each ball to accommodate for spreading. The great thing about this recipe, is that you don't need to chill your dough balls before baking!
Bake the cookies for 12 minutes. Remove from the oven and allow to cool for at least 10 minutes before attempting to move them (otherwise they will break!)
We hope you guys enjoy these cookies as much as we have!
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Recipe adapted from Gail Ng of Teak & Thyme.
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