Soft Matcha Cookies

The first of 2021, and the first of many to come. This cookie has a beauty that one must taste to find, much like how you have to look closer at someone to realise the delicate point of a nose or dual-toned eyes. A soft, even-toned cookie, the silent, good kid at the front of the classroom. An experiment born from the convenient coincidence of craving something simple and light, while lacking ingredients to make something more complex anyway. It is plain, without even a hint of vanilla. Just the slightly bitter, grassy notes of matcha laced into a cookie, sugar still painted with the earth from which it came.

Some brief German sightseeing over the festive period while going walkabout

I think I won over my boyfriend’s housemates with these soft, mildly chewy matcha cookies. Matcha is not a huge deal here in Germany, much unlike the overly priced matcha lattés you find in almost every café in London or Singapore. The amount of matcha powder added is just right for 12 small-medium cookies, about the same amount needed to make a potent cup of matcha tea.

Recently I re-discovered this matcha powder, which I first used 2 years ago after being introduced to it here in Germany. It is sharp and earthy enough, and works brilliantly in tea or baking, while being extremely affordable. Highly recommend.

Look at those juice insides. I hope you like these delicate, delicious matcha cookies as much as I do.

Soft and Chewy Matcha Cookies

Ingredients (makes about 12 small cookies)

1 tsp matcha powder

165g plain flour

Pinch salt

1 tsp baking powder

165g white sugar

113g soft butter (vegan substitution: same amount of vegan butter/margarine)

1 egg (vegan substitution: 2 flax eggs– mix 2 tbsp ground flaxseed with 5 tbsp water in a small bowl and set that aside to gel for 2-3 minutes before using)

Directions

Preheat your oven to 190C and line a baking tray with baking paper. You may need two baking trays if yours are thin or small.

In a large bowl, cream together the soft butter and sugar until pale and fluffy, using a whisk or spatula. I used a metal fork and then switched to a rubber spatula to really work the two into each other. This will take 2-3 minutes. Whisk in the pinch of salt and the egg.

Place a sieve over this bowl and sieve in the flour, baking powder and matcha powder. Using a rubber spatula, fold in your dry ingredients until you get a smooth, playdoh-like consistency. It may be easier to use your hands towards the end. It should be soft and pliable, the dough holding together easily when squeezed, neither too dry nor too sticky and wet.

Roll small balls of dough with your hands and place the balls on your prepared baking tray. You should get around 10-12 balls. Slightly flatten the tops with two fingers. The cookies will not spread much, so you do not have to worry about placing the cookies far apart. Bake them in the preheated oven for 10 minutes and let them cool for another 10 before serving. Best served plain, with black coffee.

Peanut Butter Chocolate Chip Cookies

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It feels good to settle into routine in another country. The air is clean and fresh here, the experiences full. There are so many things that I easily take for granted on a daily basis, like walking in the public gardens nearby, or having access to clean water and delicious food at any moment. As much as I love the UK, Germany is beautiful, quaint and interesting in its own ways. Some things I’ve really been enjoying have been:

  • Grocery shopping in Germany. There’s always high-quality food at decent prices, even at the more ‘upmarket’ stores.
  • Evening reading with a drink
  • Of course, the bakeries here. Nussecken and Rosinenschnecken are a couple of my favourites, alongside the classic franzbrötchen.
  • The app Freedom which has (finally) allowed me to melt into phases of deep work on a daily basis, and I can’t recommend it highly enough.
  • This movie and this movie. I’ve learnt and remembered so much during each.
  • Making a page each, every month, for ‘Memories’, ‘Gratitude’ and ‘Recipes to Try/Recipes I loved’ in my bullet journal. They’re simple pages, lined at the border with the dates, 1-30/31, and it’s so fun to fill them in every day, even if there’s nothing or not much to write at all. The very act of putting it in the bullet journal is still fulfilling since it makes me want to fill up each day with something anyway. For the Recipes one so far this month, I currently have my boyfriend’s zucchini lemon pasta and these cookies on it…!

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It’s a classic peanut butter chocolate party. I’ve played with many variations of this tight-knit couple over the years which you can find over at the recipe index. I have a lot to say about this cookie and I’m not sure why, perhaps it’s because I felt like a child making and eating it, with the simple use of white sugar and milk chocolate, no frills and no special ingredients. I didn’t even have baking soda, for goodness sake. But there I was standing in the middle of the kitchen, suddenly five again, happy to have made something delicious yet deceivingly simple.

My first bite was linked to this thought: wow, chewy reached a whole new level. Call me stupid or childish but breaking into one of these cookies was tantamount to tears-of-joy-ecstasy. I couldn’t explain it while standing there in a kitchen so I’ll just babble here. Made a small batch first to test and it came out beautifully, albeit one minor flaw, and I knew I had to share the recipe this week. Puddles of melted chocolate, a gooey, saturated, buttery centre, crisp and chewy edges. I originally planned to make something totally different, but I was craving and wanted to test this successful cookie again months after making them, and the happiness these cookies brought me sent me over the edge, so these are taking the cake this week.

The original recipe I wrote up uses brown sugar and olive oil, the latter of which I used for a more interesting depth of flavour. They’re less crisp around the edges and more of a dense, fudgy cookie, whereas these are slightly lighter with its use of the classic duo- butter and white sugar. The use of white sugar makes for a very craggy surface, which is both aesthetically pleasing and fun to bite into. In most of my recipes I like to use both white and brown sugar for flavour and a dense texture, but the use of solely white sugar here did not compromise on anything since the flavour focus falls on the peanut butter anyway. Try and use that natural, grainy, unsweetened peanut butter; the processed stuff would work well too but try and make sure it’s unsweetened. White sugar may be replaced with cane sugar and brown sugar, but you will end up with a less texturally complex cookie that’s less chewy overall. Finally, as with all good chocolate chip cookie recipes, coarsely chopping the chocolate will make for a more pleasurable eating experience, and the unevenly sized pockets of melted chocolate on a craggy white surface are a visual wonder to behold.

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one of the cookies, warmed up, with tahini, honey and mixed frozen berries, wow

Peanut Butter Chocolate Chip Cookies (makes 6 medium cookies, can be scaled up as needed)

*indicates a vegan or gluten-free substitution that is mentioned below the recipe

Ingredients

60g (1/3 cup) butter, unsalted (*vegan sub)

1 tsp fine salt

140g white sugar

1 egg (*vegan sub)

70g (1/4 cup) peanut butter (I used smooth, but you can use whatever texture you prefer)

130g (1 cup) all-purpose flour (*gf sub)

1 tsp baking powder

80g (almost a whole bar) milk chocolate, coarsely chopped (substitute with dark chocolate here if you prefer)

Coarse salt (such as Maldon) for sprinkling

 

*vegan sub: instead of regular butter use the same amount of vegan butter or margarine

*vegan sub: 1 flax egg: make this by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl, and let that gel for a while before you use it

*gluten-free sub: substitute the all-purpose flour for the same amount of gluten-free flour blend or 250g of almond flour (I don’t recommend using coconut flour here)

 

Directions

Preheat your oven to 180C (350F) and line a baking tray with parchment paper. In a small microwave-safe bowl, melt the butter on high heat for 30 seconds, or until melted. Let that cool for 2 minutes. Then tip the melted butter into a larger bowl, add the sugar and salt and mix well with a whisk. Add the egg and whisk that in well too.

In a separate medium bowl, briefly whisk together the flour, baking powder and chopped chocolate, then tip that into the wet mix. Stir well with a spatula or wooden spoon until everything is just combined. You should have a sticky, thick, but soft and pliable consistency.

Use your hands or a large spoon to scoop batter into golf ball-sized pieces and place them onto the prepared baking tray. You should get 6 cookies exactly. Flatten the cookies slightly and sprinkle with coarse salt. Place the tray in the oven and bake for 12 minutes exactly. The cookies should still look soft when you take them out of the oven, but the edges should look slightly darker- that’s when you know they’re done. If not, bake for 1 minute longer. Leave them to cool for at least 10 minutes before digging in. These are of course best enjoyed warm but can be kept for a few days in an airtight container or freeze and reheat whenever you want.