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!
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!
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.
***** 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!
Ingredients
Instructions
Notes
21 comments
Can I use this recipe without the white chocolate?
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)
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.
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!
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.
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!
Could you halve the sugar amount? How would that change the cookie outcome?
Hm the amount of the sugar in the recipe is needed to get that nice crinkle and fudgey brownie texture so I’m not too sure how well the cookies would turn out if the sugar is halved š if you end up trying that out though, let me know how they go for you!
Sigh I failed completely(no crinkle super thin and bubbles on top) but they were still good albeit sweet.
Oh no! Usually when the cookies come out too thin it means the egg and sugars weren’t beat together for long enough so it didn’t thicken up properly. Maybe that was the culprit? I’m glad you still liked the recipe though and hopefully you can try it again some time and get those nice crinkles!
Hey! When you say beat for 5 minutes, are we trying to reach a fluffy white peak thatās sorta stiff like mousse or what should the texture/ color/ outcome be?
>_< Iām sorry for the question. Iām just so prone to making mistakes i need like a visual or something lmfao
No worries at all about the question! After 5 minutes the egg and sugar mixture should be pretty light (I wouldn’t say fluffy white peaks will be achieved and it won’t be as thck as a mousse) but it should be a texture similar to a relatively light/liquidy cake batter if that makes sense! The color will be a light tan and about doubled in volume from it’s original size. Hope that helps but definitely let me know if you have any more questions on the recipe!
Would it be possible to provide a gram version of the ingredient list? Diff websites have their own conversion of 1/2 cup white chocolate to gram. I am just worried of using the wrong amount as compared to your intended one.
Thank you
Is the white chocolate bars or chips? I don’t know if that would make a difference for the recipe.
I used white chocolate chips when I came up with the recipe!
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