Warmer weather means social gatherings, especially potluck dinners. If you know me, I always bring easy to prep dishes, like roasted veggies, or salads, but this year I'm challenging myself to be the dessert guy. Here's a great recipe for my current favourite cookies. Enjoy and let us know what you think in the comments :)
- 1 3/4 cups plus 2 tablespoons (9 ounces) all purpose flour or chickpea flour
- 1 tablespoon plus 1 teaspoon matcha tea powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons Earth Balance ( Vegan Butter ) at room temperature
- 1 cup Coconut Sugar, tightly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups dark chocolate chips
- 1 cup roasted macadamia nuts
1. In a medium bowl, whisk together 1 3/4 cups, plus 2 tablespoons of all-purpose flour, 1 tablespoon plus 1 teaspoon Matcha tea powder, 1 teaspoon baking soda and 1 teaspoon kosher salt. Set aside.
2. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup plus 2 tablespoons unsalted butter, 1 cup light brown sugar, and 2/3 cup granulated sugar. Beat on low speed for a minute or so until just combined, before turning the mixer up to medium-high. Continue beating until light and fluffy, at least 5 minutes.
3. In the bowl of a liquid measuring cup, gently whisk together 2 large eggs and 1 teaspoon vanilla extract. Lower the mixer to medium speed and alternately add the dry ingredients (from the 1st step) and the egg and vanilla mixture in batches. Continue beating until the batter is smooth, before stopping and scraping down the sides of the bowl with a rubber spatula.
4. Turn the mixer back on to its lowest speed. Add 2 cups white chocolate chips one cup at a time, mixing for 30 seconds after each addition. Add 1 cup roasted macadamia nuts and mix until just combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
5. Position the oven rack in the centre of the oven and preheat the oven to 350 (F). Line several baking sheets with parchment paper or Silpat mats.
6. Use 3 tablespoon cookie dough scoop to scoop the dough onto the lined baking sheets, spacing the cookies at least 3 inches apart. Bake for 15 minutes, or until slightly golden on the edges. Let the cookies cool on the baking sheets on wire racks for 10 minutes, before using an offset spatula to transfer the cookies on to a wire rack to cool completely.
If you want to make your own matcha cookies, order and use the discount code Cookie10 for 20% off.