Matcha Cookies with White Chocolate Dip and Black Sesame Seeds Recipe
These Matcha Cookies are a delightful fusion of earthy matcha flavor and sweet, creamy white chocolate. Crisp on the edges and soft in the center, they offer a unique taste experience with a subtle hint of coconut oil and a sprinkle of black sesame seeds for a nutty finish. Perfect for tea time or as a special treat, these cookies are baked to perfection and dipped in smooth white chocolate for an indulgent twist.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 43 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Cookie Dough
- ¾ cup cane sugar
- ¼ cup packed light brown sugar
- 1 tablespoon matcha powder
- 1 cup melted coconut oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 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
Garnish
- Black sesame seeds, for sprinkling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking.
- Mix Sugars and Matcha: In a large bowl, whisk together the cane sugar, light brown sugar, and matcha powder until well blended.
- Add Wet Ingredients: Pour in the melted coconut oil, then whisk until fully incorporated. Add the whole egg and egg yolk, and whisk again to combine. Stir in the vanilla extract for added flavor.
- Incorporate Dry Ingredients: Sprinkle the baking soda and sea salt over the mixture, whisking to incorporate. Gradually add the all-purpose flour and fold gently with a spatula until just combined, careful not to overmix.
- Scoop the Dough: Using a 2-tablespoon cookie scoop, place dollops of dough onto the prepared baking sheets, ensuring there is about 2 inches of space between each cookie to allow for spreading.
- Bake the Cookies: Bake one sheet at a time for 8 minutes, or until the cookies have puffed and the edges are lightly set. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt White Chocolate Dip: Fill a small saucepan with an inch of water and bring to a gentle simmer over medium heat. Place the white chocolate chips and coconut oil into a medium heatproof bowl and set it over the simmering water (double boiler method). Stir occasionally until the chocolate is smooth and fully melted.
- Dip and Garnish: Dip one side of each cooled cookie into the melted white chocolate. Place the dipped cookies on parchment paper and immediately sprinkle the white chocolate side with black sesame seeds. Let them sit for about 20 minutes, or until the white chocolate firm ups.
- Serve and Store: Enjoy the cookies right away or store them in an airtight container at room temperature for up to 4 days. These cookies can also be frozen for up to 3 months.
Notes
- Ensure the coconut oil is fully melted but not hot when added to avoid cooking the eggs.
- Do not overmix the dough once flour is added to keep cookies tender.
- Allow cookies to cool completely before dipping in chocolate to prevent melting.
- Use parchment paper to easily remove cookies after baking and to prevent chocolate sticking.
- These cookies freeze well; thaw at room temperature before serving.
- For a stronger matcha flavor, consider using ceremonial grade matcha powder.