Chocolate Easy Dessert

Matcha, white chocolate and raspberry cookies

Name: Matcha, white chocolate and raspberry cookies recipe
Yield: 18
Ingredients: 250g plain flour; 2 tsp matcha powder, plus extra, to dust; 1/2 tsp bicarb soda; 1/2 tsp baking powder; 160g unsalted butter, softened; 130g brown sugar; 100g caster sugar; 1 large egg, at room temperature; 2 tsp vanilla bean paste; 250g white chocolate chips; 125g fresh or frozen raspberries; 10g freeze-dried raspberries, to garnish

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by Emelia Jackson

CHEF

Feb 03, 2025

"Matcha isn’t my favourite flavour - I find it a touch too earthy. However, there’s an exception to every rule. The sweetness of white chocolate and the tartness of raspberries complement the earthy tones of matcha here perfectly, making for a well-rounded, balanced cookie that is totally moreish." - Emelia Jackson

This is an edited extract from Some of My Best Friends Are Cookies by Emelia Jackson, published by Murdoch Books, AUD$39.99, available October 29, 2004.

1 2/3 cups (250g) plain flour
2 tsp matcha powder, plus extra, to dust
1/2 tsp bicarb soda
1/2 tsp baking powder
160g unsalted butter, softened
130g brown sugar
100g caster sugar
1 large egg, at room temperature
2 tsp vanilla bean paste
250g white chocolate chips
125g fresh or frozen raspberries
10g freeze-dried raspberries, to garnish

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line two baking trays with baking paper or silicone baking mats.
2.

Sift the flour, matcha, bicarb and baking powder into a bowl and add 1/2 tsp salt flakes. Stir to combine. Using an stand mixer fitted with the paddle attachment, cream the butter, brown sugar, caster sugar, egg and vanilla until just combined. Add the flour mixture along with 200g of the white chocolate chips and the fresh or frozen raspberries and mix until just combined. Do not overmix, as the raspberries will break down in the dough.
3.

Roll dough into balls, using 50g dough for each (using a small cookie scoop or heaped tablespoon is the easiest way to do this), and place them on the baking trays. These gals will spread, so give them space to do their thing.
4.

Bake cookies for 14-15 minutes, until caramelised around the edges while still soft towards the centre. While cookies are still warm, sift a fine layer of matcha powder over the top, then sprinkle with the remaining white chocolate chips and the freeze-dried raspberries. Allow them to cool completely on the trays.

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Recipe Notes

Chocolate chips can be placed on top of your cookies as soon as you pull them out of the oven. The chips will melt with the heat but hold their form and reset as the cookies cool, without burning. Simple, and pretty as a picture.