Best! MATCHA & WHITE CHOCOLATE COOKIES!
Cookies
Matcha White Chocolate Macadamia Cookies
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar suhu ruang bersama castor sugar, sedikit brown sugar, garam dan vanilla extract. Rasio castor sugar-nya lebih banyak supaya cookiesnya tidak terlalu cokelat.
- Kocok sampai adonannya creamy dan mulai pucat, setengah mengembang saja, jangan sampai mengembang penuh.
- Masukkan satu butir telur lalu aduk sampai rata.
- Ganti ke spatula lalu ayak tepung protein sedang, baking soda dan matcha powder ke dalam adonan.
- Sangrai kacang macadamia sebentar supaya wangi dan warnanya bagus saat dipanggang.
- Potong kasar kacang macadamia dan white chocolate mengikuti ukuran potongan cokelatnya.
- Masukkan cokelat dan macadamia bersama bahan kering lalu aduk dengan spatula sampai rata dan tidak ada tepung lagi. Jangan overmix supaya cookiesnya tidak keras.
- Simpan adonan di freezer 20 sampai 30 menit. Kalau ingin rasanya lebih intens, timbang porsinya lalu simpan di freezer semalaman sampai dua hari.
- Panaskan oven di suhu 170 derajat.
- Scoop adonan sekitar 60 sampai 70 gr per bagian supaya ukurannya sama semua.
- Pipihkan sedikit setiap adonan karena adonannya agak tebal dan susah melebar.
- Taburi permukaannya dengan flaky sea salt.
- Panggang di oven selama 13 sampai 16 menit tergantung tingkat kematangan yang kalian mau.
- Begitu matang, bulatkan cookiesnya selagi masih panas dan tekan sedikit supaya teksturnya lebih chewy.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the room temperature unsalted butter with the castor sugar, a little brown sugar, salt and vanilla extract. Keep the castor sugar ratio higher so the cookies do not turn too brown.
- Beat until the mixture is creamy and starting to pale, half aerated only, not fully whipped.
- Add one egg and mix until combined.
- Switch to a spatula and sift the medium protein flour, baking soda and matcha powder into the bowl.
- Lightly toast the macadamia nuts so they are fragrant and colour properly in the oven.
- Roughly chop the macadamia nuts and the white chocolate to about the same size.
- Add the chocolate and macadamia along with the dry ingredients and fold with a spatula until no flour remains. Do not overmix or the cookies will be tough.
- Chill the dough in the freezer for 20 to 30 minutes. For a deeper flavour, portion it and freeze it overnight or up to two days.
- Preheat the oven to 170 C.
- Scoop the dough into portions of about 60 to 70 g so they all bake evenly.
- Flatten each portion slightly, since the dough is thick and does not spread easily.
- Sprinkle the tops with flaky sea salt.
- Bake for 13 to 16 minutes depending on how done you like them.
- As soon as they come out, round the cookies while still hot and press them down slightly for a chewier texture.
Cook Mode
Cookies
Matcha White Chocolate Macadamia Cookies
Best! MATCHA & WHITE CHOCOLATE COOKIES!
Best! MATCHA & WHITE CHOCOLATE COOKIES!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar suhu ruang bersama castor sugar, sedikit brown sugar, garam dan vanilla extract. Rasio castor sugar-nya lebih banyak supaya cookiesnya tidak terlalu cokelat.
- Kocok sampai adonannya creamy dan mulai pucat, setengah mengembang saja, jangan sampai mengembang penuh.
- Masukkan satu butir telur lalu aduk sampai rata.
- Ganti ke spatula lalu ayak tepung protein sedang, baking soda dan matcha powder ke dalam adonan.
- Sangrai kacang macadamia sebentar supaya wangi dan warnanya bagus saat dipanggang.
- Potong kasar kacang macadamia dan white chocolate mengikuti ukuran potongan cokelatnya.
- Masukkan cokelat dan macadamia bersama bahan kering lalu aduk dengan spatula sampai rata dan tidak ada tepung lagi. Jangan overmix supaya cookiesnya tidak keras.
- Simpan adonan di freezer 20 sampai 30 menit. Kalau ingin rasanya lebih intens, timbang porsinya lalu simpan di freezer semalaman sampai dua hari.
- Panaskan oven di suhu 170 derajat.
- Scoop adonan sekitar 60 sampai 70 gr per bagian supaya ukurannya sama semua.
- Pipihkan sedikit setiap adonan karena adonannya agak tebal dan susah melebar.
- Taburi permukaannya dengan flaky sea salt.
- Panggang di oven selama 13 sampai 16 menit tergantung tingkat kematangan yang kalian mau.
- Begitu matang, bulatkan cookiesnya selagi masih panas dan tekan sedikit supaya teksturnya lebih chewy.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the room temperature unsalted butter with the castor sugar, a little brown sugar, salt and vanilla extract. Keep the castor sugar ratio higher so the cookies do not turn too brown.
- Beat until the mixture is creamy and starting to pale, half aerated only, not fully whipped.
- Add one egg and mix until combined.
- Switch to a spatula and sift the medium protein flour, baking soda and matcha powder into the bowl.
- Lightly toast the macadamia nuts so they are fragrant and colour properly in the oven.
- Roughly chop the macadamia nuts and the white chocolate to about the same size.
- Add the chocolate and macadamia along with the dry ingredients and fold with a spatula until no flour remains. Do not overmix or the cookies will be tough.
- Chill the dough in the freezer for 20 to 30 minutes. For a deeper flavour, portion it and freeze it overnight or up to two days.
- Preheat the oven to 170 C.
- Scoop the dough into portions of about 60 to 70 g so they all bake evenly.
- Flatten each portion slightly, since the dough is thick and does not spread easily.
- Sprinkle the tops with flaky sea salt.
- Bake for 13 to 16 minutes depending on how done you like them.
- As soon as they come out, round the cookies while still hot and press them down slightly for a chewier texture.
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