Double Strawberry Chocolate Matcha Cookies
This recipe is inspired by Jacques’ famous chocolate chip cookies dipped in chocolate, but with a fresh twist—the chocolate is a creamy strawberry white chocolate, and the cookie dough is infused with vibrant, earthy matcha. Each bite delivers a perfect balance of chewy texture, subtle bitterness from the matcha, and sweet, fruity bursts from the strawberry chocolate chunks. Finished with a smooth dip of strawberry white chocolate on the bottom, these cookies are as beautiful as they are delicious.
Servings cookies
Ingredients
COOKIE DOUGH:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons matcha powder
- 1 ½ sticks unsalted butter, room temperature (¾ cup)
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
STRAWBERRY CHOCOLATE:
- 0.5 ounces freeze-dried strawberries
- 12 ounces white chocolate, melted
Instructions
STRAWBERRY CHOCOLATE
- Blend the freeze-dried strawberries into a fine powder using a food processor or high-speed blender.
- Stir the strawberry powder into the melted white chocolate until fully smooth and evenly combined.
- Pour half of the strawberry chocolate onto a parchment-lined tray, spread into a thin layer, and refrigerate or freeze until firm.
- Set the remaining half of the strawberry chocolate aside in a bowl for dipping later.
- Once the chilled chocolate has set, chop it into small chunks and keep them ready to fold into the cookie dough.
COOKIE DOUGH & BAKING
- In a small bowl, whisk together the flour, baking soda, salt, cornstarch, and matcha powder.
- In a large mixing bowl, beat the room temperature butter, white sugar, and brown sugar together until light and fluffy, about 1 to 2 minutes.
- Add the egg, egg yolk, and vanilla extract, and beat again until smooth. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet and mix until a soft dough forms.
- Fold in the chopped strawberry chocolate chunks (about 1 to 1 1/2 cups) until evenly combined.
- Let the dough rest for 20 minutes at room temperature.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough using a large ice cream scoop and place 6 on each tray, spaced apart.
- Bake for 11 minutes, until the edges are lightly golden and the centers are still a bit gooey and soft.
- Remove from the oven and let the cookies cool on the pan for 10 minutes to finish setting.
- Transfer the cookies to a wire rack and let them cool completely. Bake the second batch of cookies in the meantime.
- If the reserved strawberry chocolate has firmed up, gently re-melt it by microwaving the bowl in 10 to 15 second intervals, stirring well between each, until smooth and melted. Then dip the bottom of each cooled cookie into the strawberry chocolate.
- Place them back on a parchment-lined tray and pop them in the fridge for 10 minutes or until the chocolate is fully set.
Notes
Q: Can I use store-bought strawberry chocolate instead of making my own?
A: Absolutely! You can substitute with strawberry-flavored white chocolate chips or chunks, but making your own with freeze-dried strawberries gives a fresher, more intense fruit flavor. Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to 4 days. If you’ve dipped them in strawberry chocolate, keep them in the fridge to prevent the chocolate from melting. Q: Can I freeze the cookie dough or baked cookies?
A: Yes! You can freeze the cookie dough balls before baking—just thaw before baking as usual. Baked cookies freeze well too; just thaw at room temperature and re-crisp in the oven if needed. Q: What if my strawberry chocolate seizes or gets grainy when melting?
A: Stir gently and try reheating in short intervals. If it’s too thick or grainy, add about a tablespoon of neutral oil (like coconut or vegetable) and stir until smooth. Q: What matcha powder do you recommend for this recipe?
A: I recommend using high-quality Japanese matcha powders such as Horii Shichimeien, Yamamasa Koyamaen, Kanbayashi Shunsho, or Ippodo for the best flavor and vibrant color. These matchas have a smooth, slightly sweet profile that works perfectly in baked goods.
A: Absolutely! You can substitute with strawberry-flavored white chocolate chips or chunks, but making your own with freeze-dried strawberries gives a fresher, more intense fruit flavor. Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to 4 days. If you’ve dipped them in strawberry chocolate, keep them in the fridge to prevent the chocolate from melting. Q: Can I freeze the cookie dough or baked cookies?
A: Yes! You can freeze the cookie dough balls before baking—just thaw before baking as usual. Baked cookies freeze well too; just thaw at room temperature and re-crisp in the oven if needed. Q: What if my strawberry chocolate seizes or gets grainy when melting?
A: Stir gently and try reheating in short intervals. If it’s too thick or grainy, add about a tablespoon of neutral oil (like coconut or vegetable) and stir until smooth. Q: What matcha powder do you recommend for this recipe?
A: I recommend using high-quality Japanese matcha powders such as Horii Shichimeien, Yamamasa Koyamaen, Kanbayashi Shunsho, or Ippodo for the best flavor and vibrant color. These matchas have a smooth, slightly sweet profile that works perfectly in baked goods.
Did You Make This Recipe?
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