The past week or so has been a riot of colorful food at home. The pictures never do it justice, but I tried anyway.
I am a huge fan of radishes and salted butter on toast for breakfast/snack/lunch. Celery salt adds a particular zing.
These baby zucchini begged to be sliced lengthwise for visual impact, though I blunted it by then covering them with the rest of the toppings. Still tasted delicious.
I couldn’t believe it when I found blue potatoes at a local farmstand. Home-grown and a gorgeous color, I pan-fried them with sage. We ate them on the side of cumin-spiced burgers topped with yellow tomato (which we devoured before I could take a picture).
My Saturday morning drink of choice this weekend was a matcha latte. I always forget how much I love them, even the ones made with the Trader Joe’s mix. Having a green tea latte tends to spark a run of matcha endeavors, and this weekend was no exception.
I have plain matcha at home, though it was a new brand for me, and I didn’t care for it for drinking. It is fine for baking, though, so I was inspired to do exactly that. I took my go-to yogurt-chocolate chip recipe and modified it. Using that recipe as a base just never gets old, and the bonus of it not containing eggs is that I can taste as I go. Experimenting becomes a bit less of a disappointment risk. I made a half recipe with matcha and a half with cocoa, because M is not a fan of green tea.
One note: I stirred in the matcha and cocoa at the wrong point, but I am still mulling over what the right time is. Basically, I’m trying to find the latest possible moment to divide the measurements. To do it properly, split the dough after incorporating the yogurt and extracts. Sift in the matcha with half the flour/baking soda/salt, and the cocoa with the other half. Divide the chips and nuts. Or follow my lazy lead. Luckily, the yogurt dough is moist and forgiving, so a little extra stirring blended in the powders well.
As usual, I made some other modifications from the original recipe. I swapped in a little white rice flour (not sweet/glutinous) for a change of texture and added chopped hazelnuts for crunch. I made the cookies more bite-size than usual. If I had had more time, I think I would have used finely chopped white chocolate instead of chips. Full-size chocolate chips can take over small cookies.
Atypically, I actually baked all of these. I just didn’t think I would like the green tea dough plain, plus I knew that the flavor would muddy the longer it sat. The flavor on both baked versions was great. M even tried a green tea one.
Matcha- (and Cocoa-) White Chocolate Chip Yogurt Cookies
Adapted from Pillsbury’s Cookies Galore!
Makes about 36 cookies
- ½ cup unsalted butter, at room temperature
- ½ cup cane sugar
- ½ cup firmly packed dark brown sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon hazelnut extract
- ½ cup plain whole-milk yogurt
- 1⅜ cups unbleached all-purpose flour
- ¼ cup white rice flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup finely chopped white chocolate
- ¾ cup chopped toasted hazelnuts
- ¾ tablespoon matcha
- 1 tablespoon Dutch-process cocoa
Heat the oven to 375°F. Line two cookies sheets with parchment paper or baking mats.
In a medium bowl, cream together butter and sugars until smooth. Stir in yogurt, vanilla, and hazelnut extract until blended. Sift in flours, baking soda, and salt and combine well. Mix in chocolate chips and nuts.
Move half of the dough to a small bowl. Stir the matcha into one bowl and the cocoa into the other. Blend well so there aren’t any streaks of powder left.
Drop small teaspoonfuls of dough onto the cookie sheets, about 2 inches apart. Bake for 6 to 10 minutes, rotating the sheets halfway, until lightly golden (the matcha ones) or set (the cocoa ones). They will be softer than some chocolate chip cookies, but don’t be tempted to bake them too long.
Let sit on the cookies sheets for a minute. Transfer, parchment paper and all, to a wire rack and cool. Store in an airtight container. Enjoy.