Matcha Brownie Cookies - But First, Boba (2024)

DessertsRecipes

by ryanlleeAugust 29, 2020

August 29, 2020

Matcha Brownie Cookies - But First, Boba (1)

Matcha Brownie Cookies - But First, Boba (2)

Brownie cookies have been making waves in the baking scene for years now with their shiny shells, crinkly tops, and fudgey centers. They’re irresistible both aesthetically and flavor/texture wise. Don’t get me wrong, these cookies are amazing in their own rights and I’d love a good brownie cookie at any time of the day, but as with most of my bakes I was trying to add a nice Asian spin on them!

Matcha Brownie Cookies - But First, Boba (3)

Matcha Brownie Cookies - But First, Boba (4)

I took the classic brownie cookie (inspired by The Boy Who Bakes) and ended up turning it into a matcha brownie cookie instead! These cookies still have a beautiful sheen on the top, which is complemented oh so well by the bright green matcha.

As with all brownie cookies though, the key to getting that nice crinkly top and that nice bright sheen, is timing. This recipe makes just enough cookies so that you can put all the dough out onto two pans and bake them at the same time. If you wait too long after the cookie dough is made (for instance if you bake one tray of cookies at a time), the tops of the second batch won’t look as glossy as the initial one!

Matcha Brownie Cookies - But First, Boba (5)

The base is still a chocolate one, but utilizes white chocolate instead and results in a cookie that has the same great, fudgey texture of the traditional brownie cookie. The matcha makes the cookie more earthy and really helps to cut down on the sweetness from the white chocolate.

ryanlleeFacebookTweet Pin Brownie cookies have been making waves in the baking scene for years now with their shiny shells, crinkly tops, and…FeaturedMatcha Brownie CookiesEuropean Print This

Prep Time: 15 minutes Cooking Time: 20 minutes20 minutes

Nutrition facts:200 calories20 grams fat

Rating: 4.3/5

( 33 voted )

Ingredients

1/2 cup white chocolate
1/4 cup unsalted butter
1/3 cup granulated sugar
1/4 cup dark brown sugar
1 large egg
1/2 cup all purpose flour
1/2 tsp baking powder
1 and 1/2 tbsp matcha powder
pinch of salt
black sesame seeds (topping)

Instructions

Preheat oven to 350F and line two baking trays with parchment paper ******
In a small bowl, whisk together the flour, baking powder, matcha powder, and salt
In a microwave safe bowl, place the butter and white chocolate and microwave on high for 30 seconds
Remove from microwave and stir the mixture a bit
Return to the microwave and microwave on high for 30 seconds once again
Then remove the bowl and stir until all of the chocolate chips have completely melted
Return the chocolate butter mixture back to the microwave and microwave on high for another 15 seconds
Remove and stir the chocolate mixture once again (make sure to whisk until the butter is fully incorporated in the melted chocolate and you have a thick chocolate paste; this may take a while. The butter should not be separated from the melted chocolate!)
Then place the melted chocolate off to the side to allow it to cool a bit as you prepare the rest of the cookie batter
In a large bowl, put in the egg and both sugars
Using an electric mixer, whisk together the egg and sugars on medium high speed for 5 minutes (this time is important!)
With the mixer still on, slowly pour in the chocolate butter mixture into the large bowl (if the butter has separated from the chocolate, whisk to combine once again before pouring over the eggs)
Introduce half of the dry ingredients from the small bowl, into the large bowl with the mixer still on and just lightly mix for about 5 seconds
Then pour the rest of the dry ingredients in and mix until the dry ingredients are well combined (about 15-20 seconds)
Immediately start portioning out the cookie dough by placing a heaping tablespoon of cookie batter onto two lined baking trays (5 per tray)
Top each cookie with a sprinkle of black sesame seeds
Put both trays in the oven, on the same level, and bake for ~13 minutes
Remove the trays from the oven and allow to cool for another 15 minutes before transferring to a wire rack, then enjoy!

Notes

***** Remember to follow the steps exactly and try to prep ahead of time because timing is KEY to getting the nice crinkle look! It's also best to bake all the cookie dough in one go because you don't want the dough to have any time to rest while the first batch is baking!

ryanllee

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21 comments

MichelleSeptember 16, 2020 - 6:03 pm

Can I use this recipe without the white chocolate?

butfirstbobaSeptember 16, 2020 - 6:35 pm

You could potentially use other chocolates but I wouldn’t recommend it. The white chocolate helps the cookies keep that nice green color and using other chocolates may ultimately mask the taste of the matcha.

(but if you’re asking about omitting the white chocolate entirely from the recipe without any replacements I don’t think the recipe will work in that case since the chocolate is what gives the cookie that nice fudgey texture and keeps the batter from spreading too much while baking)

MichelleSeptember 17, 2020 - 6:25 pm

White chocolate makes me sick, so I substituted dark chocolate chips. I also made a substitution for the 1/2 cup of all-purpose flour with 1/4 cup of all-purpose flour and 1/4 wheat flour. The cookies came out great! They are a dark green color, but still distinctly green. Thank you so much.

butfirstbobaSeptember 17, 2020 - 8:30 pm

Oooo I wouldn’t have thought about substituting in some wheat flour, but I’m really glad they turned out well and that you liked them! It’s also good for me to know that dark chocolate chips work for this recipe as well!

AnonNovember 5, 2020 - 5:49 pm

This looks amazing, can’t wait to try it! What size baking trays did you use? With the standard sheet pan I have, my oven will only fit one on a rack at a time so I am concerned I’ll not be able to make the whole batch at once according to your commendation.

butfirstbobaNovember 8, 2020 - 11:38 am

The baking trays I used are 9inx13in trays! They don’t both fit together in my oven when turned on the 13in side, but I can manage to fit in both trays right next to each other when placed in with the 9in side facing the front of the oven!