Matcha Blueberries 'n' Cream Cookies

Matcha Blueberries ‘n’ Cream Cookies

by Greggy Soriano

Preparation Time: 10 min.

Baking Time: 10-13 min.

Total Preparation and Baking Time : 24 min.

Yield: 28 medium-sized cookies (12 large)

Ingredients:

2 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 Tbsp. matcha powder
¾ cup (1½ sticks) butter, (See Quick Notes below for creaming method options. You can melt the butter, brown it, or just keep it traditional with room temperature, soft butter)
1 1/2 cups packed brown sugar
1 Tbsp. best quality vanilla
1 egg
1 yolk
1 1/2 cup white chocolate chunks
1 cup dried blueberries

Other Things You'll Need:

Directions:

Preheat the oven to 350° F.
See Quick Notes down below on creaming method options. They're great both ways. Continue for the traditional creaming method. In a stand mixer bowl, fitted with a paddle attachment, cream the butter, brown sugar and salt in a mixer. Scrape between mixing to avoid lumps.
Add 1 egg, 1 yolk and the vanilla. Mix until combined.
Add the flour, matcha powder and baking soda and mix on medium speed. Scrape between mixing. Avoid over-mixing.
Scoop and place cookie dough onto a silicone or parchment-lined sheet pan with enough space in between each cookie.
Bake at 350° F for 9-10 minutes for medium cookies and 12-13 minutes for large cookies. Avoid over-baking or your cookies won’t be soft and chewy. A little golden brown at the bottom means it's done.
Allow to cool on the sheet pan, and pack in an airtight container. The texture gets better the next day!

*Quick Notes:

In the video tutorial on IG and TikTok, I didn't cream the butter and sugar because I usually only cream butter and sugar when the butter is room temp, soft and malleable like a traditional cookie (not melted). That's when I would like to achieve cookies that have more volume, cakey and fluffy.

When it's melted, I actually just like to dump it in after mixing the dry ingredients or at any time in the mixing process. These style cookies gives it less aeration when creamed together, because I'm lookin to achieve a more fudgey, chewy, slightly dense cookie. Either way, it's up to you, which method you'd like to choose. Just remember: creaming with room temp butter = fluffy/cakey/volume and adding melted butter after the dry ingredients = dense/fudgey and chewy.
These cookies are always best either warm from the oven or the next day- kept in an airtight container (like a cookie-tin lined with parchment). For some reason, they get softer and more chewy overnight.

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX