Matcha Sesame Cookies (Print Version)
Soft, chewy cookies with rich matcha flavor, coated in sesame seeds and studded with melty white chocolate chunks.
# Ingredients:
→ Dry Ingredients
01 -
250g all purpose flour
02 -
1 tablespoon matcha powder
03 -
3/4 teaspoon salt
04 -
1/2 teaspoon baking soda
→ Wet Ingredients
05 -
170g unsalted butter, room temperature
06 -
200g granulated sugar
07 -
100g brown sugar
08 -
1 large egg
09 -
2 tablespoons neutral flavored oil
10 -
2 teaspoons vanilla extract
→ Add-ins and Coating
11 -
85g white or ruby chocolate, chopped
12 -
White sesame seeds for coating
# Instructions:
01 -
Preheat oven to 180°C (350°F) and line a baking tray with aluminum foil.
02 -
In a medium bowl, whisk together the flour, matcha, salt, and baking soda. Set aside.
03 -
In a separate bowl, beat the butter with a hand mixer or stand mixer fitted with a paddle attachment until smooth and creamy. Add the granulated and brown sugar and beat on medium speed until light and fluffy.
04 -
Add the egg, oil, and vanilla extract and beat on low speed until combined. Scrape down the sides of the bowl as needed.
05 -
Add the dry ingredients to the wet ingredients and mix on low speed until a cohesive dough forms. Fold in the chopped chocolate.
06 -
Pour sesame seeds into a shallow dish. Form 42g balls of dough (about 3 tablespoons each). Roll each ball in white sesame seeds until fully coated.
07 -
Place 4 balls of dough on each baking sheet, ensuring adequate spacing between them. Position in the middle rack of the oven and bake for 8 minutes.
08 -
After 8 minutes, the cookies should have puffed up in the middle. Lift up a corner of the baking tray and let it drop against the rack to flatten the center and create ripples. Repeat this process every 2 minutes, until the cookies have baked for 12-13 minutes total. The cookies are done when they're lightly browned on the edges.
09 -
Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Then transfer cookies to a wire cooling rack to finish cooling completely.
# Notes:
01 -
The pan-banging technique creates cookies with crisp edges and soft centers with beautiful ripples.