BLUEBERRY MATCHA-CHA-CHA COOKIES
EAT YOUR GREENS, THEY SAID
THIS IS MY GO-TO COOKIE RECIPE, AND TRUST ME, IT’LL BE YOURS FROM NOW ON. FIRST, LET’S TALK BUTTER—BROWNING IT IS THE SECRET TO THAT RICH, NUTTY FLAVOR THAT’LL TAKE THESE COOKIES FROM “GOOD” TO “HOLY SHIT, I NEED MORE.” DON’T RUSH IT, LET IT COOL JUST ENOUGH TO SOAK IN ALL THAT BUTTERY GOODNESS BEFORE MIXING IT WITH THE SUGAR. AS FOR THE BLUEBERRIES, YOU CAN BUY DRIED ONES, OR MAKE YOUR OWN IF YOU'RE FEELING EXTRA (RECIPE BELOW). EITHER WAY, THEY ADD A CHEWY, SWEET KICK THAT’S PERFECT WITH THAT MATCHA FLAVOR. THIS RECIPE’S SUPER FLEXIBLE TOO—SWAP OUT WHATEVER YOU’VE GOT. CRANBERRIES? SURE. ALMONDS INSTEAD OF WHITE CHOCOLATE? GO FOR IT. THE BASE IS SOLID, THE FLAVOR IS FIRE, AND IT’S A COOKIE RECIPE THAT MAKES YOU FEEL LIKE A TOTAL BADASS. LET THOSE COOKIES CHA-CHA-CHA INTO YOUR LIFE.
MAKES 12 BIG COOKIES II ACTIVE TIME: 20 MINS II DIFFICULTY: YOU KNOW YOU’LL DO ANYTHING FOR COOKIES
INGREDIENTS
2 cups all purpose flour
1 tsp baking soda
½ tsp salt
1 tbsp matcha powder
1 cup butter
½ cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 eggs room temperature
2 cups of dried blueberries (more on that below)
1 cup white baking chocolate
GET COOKING
Preheat your oven to 350°F (175°C). Mix your dry lineup: flour, baking soda, salt, and matcha powder (the greener, the better—this is where the magic comes from). Set it aside.
In a saucepan, melt butter over medium heat. Let it bubble until it smells nutty and golden (a.k.a. brown butter perfection). Take it off the heat and let it cool a it and don’t rush it, or you’ll regret it.
Mix the butter with granulated sugar and light brown sugar until it’s smooth and glossy. Whisk in eggs one at a time, and finish with a splash of vanilla extract. Gradually fold the dry ingredients into the wet mixture until a green dough forms, then stir in generous chunks of white chocolate and chewy dried blueberries for a sweet, tangy contrast. Chill the dough for 30-60 minutes for the ultimate flavor boost (annoying but necessary).
Line a baking sheet with parchment paper, and scoop the dough into ~2-tablespoon balls. Press a few extra white chocolate pieces on top and sprinkle with flaky sea salt for that bakery-style finish.
Bake for 10-12 minutes, just until the edges are lightly golden but the centers still look soft—they’ll set as they cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or don’t, we’re not judging).
Fuck yeah! Enjoy!
Drying the blueberries
I wanted that tangy, chewy burst from dried blueberries, but fresh ones would just explode and disappear into the dough. So, I had to get crafty and make my own. It’s simple, trust me. Start by blanching 500g of fresh blueberries in boiling water for 3-5 minutes. Once they’re all blanched, quickly dunk them in a bowl of ice water to stop the cooking process. Pat them dry with paper towels and let them chill for 30 minutes to an hour until they're totally dry.
Now, pop them on a baking tray lined with parchment paper and slide them into the oven at 110°C (230°F) for about 2 hours. Baking time may vary depending on the size of your blueberries, so keep an eye on them. You want them plumped up, not shriveled like raisins. Once they’re good to go, let them cool off and store them in a container. Use them in the cookies, toss them on top of yogurt or oats, or just snack on them as is. Your choice.
