Matcha cookies dipped in dark chocolate. Black and white cookie recipe made with matcha tea.
I have a crush, you guys. It's a bad one, too. It's been going on for a few years now, and it just keeps getting worse every time she writes a new book. Her name is Adrianna Adarme, and she wrote another book!
Remember her first book with these peanut butter cups? Yeah, me too..about once a week or so. And now she wrote A Cozy Coloring Book with recipes in it!
Up until now, I hadn't really been into the coloring book thing. I just don't have time, which I'm totally aware means I should definitely make time to chill out and color like a kid, wild and free. Thankfully, Adrianna snapped some sense into me and combined a coloring book with a cookbook, and now I'm officially hooked. She sent me a few pencils to get started, and in less than 10 minutes, my Amazon cart was full of all the colored pencils.
I want to make absolutely every recipe in her coloring book, but I went with the black and matcha cookies first because my green pencil is so pretty! Priorities, you know.
Plus, I'm a total matcha freak, if you haven't figured that out now by way of matcha marshmallows, matcha snowballs cookies, and matcha tiramisu.
Matcha Cookies as Black and White Cookies:
Can we talk about black and white cookies for a second?
There are a lot recipes out there for black and white cookies. The way you can tell if a recipe is authentic is this: they should be thick, fluffy and gently domed like a muffin. They should crumble as soft as a muffin, too.
Adrianna has definitely been to New York and had the real deal. I'm a bit of a New York food snob. I'll talk bagels and bakeries with you any day, just hit me up.
I'm sort of in love with the sheen on the chocolate. But then I take a bite of the matcha side, and I'm in love with that, too. I'm basically in love with the whole cookie. Thanks, Adrianna! And congrats on another beautiful book!
Don't miss my stunning matcha cake too!
Black and Matcha Cookies
Black and white matcha cookies.
For the cookies:
- 2 ¼ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- ¾ cup milk, at room temperature
- 1 teaspoon vanilla extract
For the matcha glaze:
- 1 cup powdered sugar, sifted
- 1 ½ teaspoons matcha powder, sifted
- 1-2 tablespoons hot water
- 1 teaspoon brown rice syrup (or light corn syrup)
For the chocolate glaze:
- 4 ounces semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 teaspoons brown rice syrup (or light corn syrup)
- pinch of salt
- First, make the cookies: Preheat the oven to 350 and line a large cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder and salt.
- In another large bowl, combine the butter and granulated sugar. Beat on medium-high speed with an electric mixer (or stand mixer) for about 2 minutes, until it's pale yellow and fluffy.
- Next, add the eggs, milk, vanilla, and mix just until combined.
- Add the flour mixture to the bowl, and stir in just until combined.
- Using a 2-ounce ice cream scoop, drop batter scoops onto the baking sheet, at least 2" apart. You should get 11 cookies. Dip your fingertips lightly in flour, and press the cookies slightly flat.
- Bake the cookies for 13-14 minutes, until lightly puffed.
- Meanwhile, make the glazes: for the matcha glaze, add the powdered sugar to a small bowl. In a separate small bowl, whisk together the matcha and hot water until smooth (I didn't do this step, and that's why my cookies have lumps in the frosting. Don't be like me! Whisk the matcha separately into the hot water before adding to the powdered sugar!) Stir the matcha water into the powdered sugar, and add the brown rice syrup, mixing well. Set aside.
- Next, make the chocolate glaze: In a small microwave-safe bowl, add the chocolate chips and butter. Heat on 50% power for 40 seconds, stop, stir and repeat until melted. Stir in the brown rice syrup and salt. Mix well.
- Frost the cookies with the matcha frosting first (the dark chocolate hides any imperfect lines) on half of the cookie. Follow with the chocolate.
- Let set for about 15 minutes for the frosting to harden slightly, and then serve.
Amount Per Serving: Calories: 368Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 97mgCarbohydrates: 59gFiber: 1gSugar: 33gProtein: 5g
Christine @ WRY TOAST says
saw these on your insta story and couldn't wait for the post!!!! they look amazing
Okay, so now I have to ask- fave eats in NYC?!
Christina Lane says
haha! Last year, I ate at Momofuku, Milk Bar, Eataly, all the bakeries in Chelsea market, Magnolia, a seafood place near TODAY studios, and a hotel restaurant with a family chef that I can't quite remember (ACK). Will search my email and report back!
Would fine "sale" actually be fine salt? Thanks!
Christina Lane says
YUP. Sorry, I'm an idiot.
Oh boy ! I'm in ! Thank you and have a pleasant day !
Celina Gray says
THIS is perfection. I am a matcha nut. Also the first time in NYC I stopped at a little convenience store and had my first B & W cookie. While I usually only like crisp cookies, I thought it was divine. I will have to make this for my daughters on Christmas eve. I imagine a new Christmas tradition. Thank you for this!
They're so striking! I love the idea of the book, and I love the perfect finish on that matcha glaze. I take the first bite of equal parts of either side, then I always eat at both sides evenly so that my last bite is also half of both sides of glaze. Growing up in New Jersey (part of the Black and White Cookie Belt) I had time to refine this method.
Lu Ann @ The Cup of Life says
OMGOSH! I can not wait to try these!!! I also really love matcha (as you might be able to tell from my tea blog haha) but I think anything matcha is delicious and especially festive to make for the holiday season! Thanks for this recipe. I'm sure it will be a hit :)
Born and raised New Yorker here. I tried this and the cookies ended up having the flavor of sugar cookies which isn’t a classic black and white. I guess this is a sweeter recipe since the dark chocolate and matcha aren’t as sweet as the classic powdered sugar icing usually paired with these?