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!
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.
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!
For the cookies:
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1 teaspoon vanilla extract
For the matcha glaze:
- 1 cup powdered sugar, sifted
- 1 1/2 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: 1710 Total Fat: 9g Saturated Fat: 4g Cholesterol: 18mg Sodium: 804mg Carbohydrates: 373g Sugar: 146g Protein: 35g