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Matcha, White Chocolate and Pistachio Cookie

Matcha, White Chocolate and Pistachio Cookie

24hourkitchen-matcha-cookie-white-chocolate-pistachio

Did you celebrate St Patrick's day last week? It's one of those days I need to google every year to figure out what it's all about, but never even bother doing so. This year I'm particularly excited because I'm all for making green food with a precious tin of matcha powder my parent's brought me from Kyoto.

24hourkitchen-matcha-cookie-white-chocolate-pistachio-ingredients
24hourkitchen-matcha-cookie-white-chocolate-pistachio-dough
24hourkitchen-matcha-cookie-white-chocolate-pistachio-dough

The lusciously green powder is so fine and dark I can almost taste sweet bitterness by looking at it. Good matcha powder only comes in small containers because the flavour dissipates rather quickly once opened, so holler at me if you got any matcha ideas!

This matcha cookie is adapted from Hummingbird High, a wonderful blog I've been reading for a while now. Michelle is a fantastic storyteller and photographer and I love that her food is inspired by the different cultures of her surroundings. I've adjusted the Anyway, I brought some of these cookies to a brunch date over the weekend and everyone agreed they were the best cookies I've made by far. What a win! 

Matcha, White Chocolate and Pistachio Cookie

Makes around 12 3" cookies.

128g all purpose flour
1 1/2 tbsp matcha powder
1/2 tsp vanilla powder (or 1/2 tsp vanilla extract)
1/2 tsp baking soda
1/2 tsp salt
5 tbsp or 70g butter, room temperature
1/2 cup or 78g brown sugar
1/3 cup or 62g granulated sugar
1 egg, room temperature
80g white chocolate, roughly chopped into small pieces
¾ cup roasted pistachio, roughly chopped

  1. Make cookie dough. In a medium bowl, whisk together all-purpose flour, matcha powder, vanilla powder (if using), baking soda and salt.

  2. In the bowl of a standmixer fitted with a paddle attachment, combine softened butter and sugars for a minute or so, and turn up the speed to medium-high. Continue creaming until the mixture is light and fluffy, and pale in colour, around 5 minutes.

  3. When ready, lower the mixer to medium speed and add the egg, followed by the dry ingredients. Continue beating until the batter is almost combined, with small pockets of flour. Stop the mixer and scrape down the sides of the bowl and the paddle mixer with a rubber spatula.

  4. Using the rubber spatula, fold in the white chocolate chunks and pistachios (even the nut & chocolate dust!), until just combined. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 12 hours.

  5. Bake the rested cookie. Preheat the oven to 350℉ and line a couple baking sheets with parchment paper. Scoop out around a tablespoon of cookie dough onto the lined baking sheets, arranging them at least 3 inches apart. Bake for 9 minutes, or until slightly golden on the edges. Let the cookies should puff up slightly and fall back on itself when removed from the oven. Allow to cool on the baking sheets for 10 minutes, or until cool enough to handle. Transfer onto a wire rack to cool completely, or pop them directly into your mouth!

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