MATCHA + BLACK SESAME COOKIES

What’s green, black, and delicious all over? These black sesame and matcha cookies! I love these so matcha (😉) Sometimes you get something perfect the first try. (thank you baking gods!) I had the idea for these late last night and immediately went to my kitchen to bake them!
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These have everything people love! Crispy outside, chewy inside, texture from the sesames seeds, earthy notes from the matcha. Give these a try! You won’t regret it ✨
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MATCHA COOKIE RECIPE

• 1/2 cup (113 g) unsalted butter, softened

• 2 Tablespoons of coconut oil

• 3/4 cup (150 g) granulated sugar

• 5 teaspoon (5 g) culinary grade matcha powder

• 1 large egg at room temp

• 1 1/2 cup (180 g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon cornstarch

• 1/4 teaspoon kosher salt

  • Blend wet ingredients together until smooth, then add the matcha powder and blend again until completely incorporated. In a separate bowl whisk together dry ingredients. Gradually add in dry to wet and cover with cling wrap. Chill until other dough is being mixed.

    BLACK SESAME COOKIES

    • 1 cup unsalted butter softened to room temperature

    • 1 cup brown sugar

    • 1/2 cup granulated sugar

    • 1 large egg 

    • 1 large yolk

    • 1/4 cup ground black sesame seeds

    • 2 tablespoons black sesame seeds

    • 2.5 cups AP flour

    • 1 1/2 teaspoon baking powder

    • 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

  Blend wet ingredients together until smooth, then add the black sesame seeds and blend again until completely incorporated. In a separate bowl whisk together dry ingredients. Gradually add in dry to wet and cover with cling wrap. Chill for at least 1 hour.

TO MAKE COOKIES

-Using a regular size ice cream scoop, scoop half matcha and half of the black sesame cookie dough onto a parchment paper lined baking sheet. Continue until all the dough is scooped out. (its okay if dough balls are touching at this stage!)

-Freeze dough overnight (yes! overnight is necessary. If not dough will be too soft)

-Spread dough balls onto another lined baking tray. Only 5 or 6 at a time. Bake at 350 degrees for 17 minutes. cool on sheet and then transfer to cooling tray.

*pro tip keep your baking trays cold before they go into the oven!