Hands up if you’re still looking for the perfect cookie. Well guys, I don’t mean to brag but this may actually be a contender for the Best Damn Cookie Award 2015. No lie. Some of the best things I’ve ever baked have been directly attributed to blatant experimentation. These super sexy white chocolate chip matcha tahini cookies are no exception.
I’d never used tahini in baking before. Initially, I was afraid the tahini might lend too strong a flavour — white sesame can be overpowering and startlingly bitter in concentrated amounts. Now I know better. Adding tahini to cookie batter = the most amazing idea in the world! They baked to perfection, with crisp and buttery edges, thick and chewy middles, and a mind-blowingly complex flavour profile that will impress.
You can actually taste everything that goes in this cookie. Including the matcha. You know how sometimes that delicate green tea flavour can be completely lost in a dessert? Not in this case. For some inexplicable, magical, culinary reason, the addition of tahini seems to bring out the grassy, earthy notes of the matcha. And holy dooley do they go incredibly well together! No surprises there, seeing as sesame and green tea are two important elements in Japanese desserts.
White Chocolate Chip Matcha Tahini Cookies
an eggless cookie recipe ; adapted from Hell Yeah It’s Vegan.
2/3 cup hulled tahini*
1/4 cup butter, softened
1 cup caster sugar
1 tablespoon honey
1/4 cup full cream milk
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
a generous pinch of sea salt
2 teaspoons matcha powder**
3/4 cup white chocolate chips
- Preheat oven to 190°C and line baking tray with non-stick baking paper.
- In a medium-sized bowl, combine flour, baking soda, matcha powder and salt. Mix well, set aside.
- In a separate (larger) bowl, cream together tahini, butter, sugar and honey, then beat in the milk and vanilla.
- Add dry ingredients to wet and mix thoroughly until well-incorporated and you get a nice, thick cookie dough. Fold in the white chocolate chips.
- Roll equal amounts of dough (about a tablespoon each) into balls. Place on prepared baking tray and flatten slightly. You can stud the tops of the unbaked cookies with more chocolate chips (optional).
- Bake for approximately 10 minutes, or until edges turn golden.
- Remove from oven and let stand on tray for 10 minutes (they are soft when you first get them out, but will crisp up as they cool) then transfer to a wire rack to cool completely.