For lovers of matchaI bring one Matcha and White Chocolate Cookie which is the union of two flavors that go well together! AND… vegan!
After I arrived at my Vegan Chocolate Cookie formulation, which is really goodI wanted to explore other possibilities with the same mass.
A basic mass It is neutral e versatile, accepts practically any flavor… whether vegan or not. So I thought about my beloved Matcha (green tea powder).
Because of its herbaceous flavor and bitter taste, matcha goes well with Chocolate Branco. They harmonize: it makes it less bitter and less sweet.
I managed to make it vegan, for real, because I used Vegan White Chocolate. Instead of using cow milk in the composition, it is used coconut milk.
It was my first time using this type of white chocolate and I really liked the result. despite coconut milk not so much cookie as in chocolatethe cookie does not have a coconut flavor.
If you eat pure chocolate you can feel a slight coconut tip, but very soft. And the texture is a little less creamy than regular white chocolate. But for the cookie it worked.
Oh yes. Despite being vegan and have matcha: It is neither functional nor healthy. After all, there is interesting quantities of sugar e fatright my people!
Tips for Perfect Matcha Cookie
- For the cookie to keep chocolate on the outside, you need to put the chocolate there. I.e, dip the cookie into the chocolate. It helps to give it more flavor and its final appearance. The chocolate inside will not come out of the cookie when baking
- A matcha quality will impact the cor and the cookie flavor. There are several types. Unfortunately, the best ones I’ve used are Japanese, so more expensive. The most basic tip is: the more radioactive green, the better the matcha.
- To help maintain the green color, I use cream of tartar which is an acidic salt. He helps change the pH of the dough, leaving it a little more acidic and thus preserving the green color more. When baking, this oxidizes the matcha leaving it brown and the cream hinders this process.
- O chocolate branco used is veganuse coconut milk in its composition. The cookie also works with normal white chocolate, but it is no longer vegan.
Matcha and White Chocolate Cookie (Vegan)
Makes: 14 units
- 40 g vegetable oil (any except soy)
- 40 g whole coconut milk
- 100 g crystal Sugar
- 3 ½ teaspoons matcha (green tea powder; see note)
- ½ teaspoon cream of tartar (optional; see note)
- 5 mL vanilla extract (or 2-4mL essence)
- 150 g wheat flour
- 1,5 g refined salt (about ¼ teaspoon)
- 1,5 g sodium bicarbonate (about ¼ teaspoon)
- 1,25 g chemical baking powder (about ¼ teaspoon)
- 125 g chocolate branco (chopped; see note)
- 100 g chocolate branco (chopped to roll; see note)
1 cup: 250mL | 1 tablespoon: 15mL.
- Mix oil, coconut milk, sugars, matcha, cream of tartar and vanilla. Beat for 30 seconds with a whisk and let it rest for 3 minutes. Repeat the beating and stopping process 2 more times.
- Add flour, salt, baking soda, baking powder and 125g of white chocolate. Mix well to incorporate, then add the white chocolate.
- Place in the fridge for 1 hour. Ideally, it’s 24 hours.
- Divide the dough into 30g balls, about 1 generous tablespoon.
- If you want the cookie to have chocolate chips on the outside, you need to put the pieces there. In other words, pass the raw dough ball over the chocolate.
- Place on a baking sheet lined with plastic and place in the freezer until firm, about 30 minutes or more, depending on your freezer.
- Preheat the oven to 180°C. Line a baking tray with parchment paper. Reserve.
- Bake at 180ºC for 18-20 minutes or until golden edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely.
- Store in a tightly closed container, as they tend to absorb moisture from the environment.
- Raw cookies can be stored in the freezer and baked directly in a heated oven. Dip in sugar before baking.
- Vegetable oil: Generally, I wouldn’t recommend soybean oil as I feel it has a flavor of its own. But because the spices are strong, it may not be evident.
- Coconut milk: can be made with water, but is better with vegetable drinks. I chose coconut milk because it was easier to find.
- Matcha: The amount may vary depending on your matcha and flavor preference.
- Cream of tartar: it is an acidic salt that helps maintain the green color of the cookie, it is optional. However, the cookie may be darker.
- Chocolate branco: I used one that is really vegan, uses coconut milk in its composition. Unfortunately, it is difficult to find and is usually sold in large quantities for the food service. It’s the brand Chocolife. The recipe can be made with normal white chocolate, but it will no longer be vegan.
