Um, by the far the best way to eat your greens?
In cookie form, obviously.
And – good news – I didn’t even do anything weird like put kale in them!!!!!
(Or did I?)
(No, I really didn’t.)
Juuuuussstttt don’t tell my OB that this is what I mean whenever I tell her I’ve been eating something green at every meal…
….somehow I don’t think she would see the humor.
Or the nutritional value.
I also get that it’s totally weird to be sharing something so…verdant…when everyone else is all PINK! RED! PURPLE! HEARTS! LOVE!
But honestly, if my husband put a big plate of these in front of me, I would probably make out with him.
And then pull up a cup of milk and get comfy because I would not be moving until they were all safely in my belly.
They’re that good.
Moral of the story:
These are chewy and gooey and nutty and everything that is good about white chocolate macadamia nut cookies.
Plus matcha, in all of it’s herby earthy glory.
Make them for someone you love.
Or for yourself.
(You’re worth it.)
- 1¾ cups + 2 tbsp all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tbsp + 1 tsp matcha tea
- 2 sticks + 2 tbsp unsalted butter, softened
- 1 cup light brown sugar
- ⅔ cup sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 2 cups white chocolate chips
- 1 cup macadamia nuts
- In a medium bowl, whisk together the flour, salt, baking soda, and matcha. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 4 minutes.
- Add in the eggs and vanilla and beat until combined, about 2-3 minutes. Add in the flour mixture and mix until just combined. Stir in the white chocolate chips and macadamia nuts. Cover with plastic wrap and refrigerate for 1 hour.
- Heat oven to 350F. Line two baking sheets with parchment paper or silicone liners.
- Using a ⅓-cup measure or 2½-inch ice cream scoop, scoop the dough onto the baking sheets, leaving 3 inches between the cookies. Bake for 15 minutes, rotating once halfway through. Let cool on the pans for 10 minutes. Remove to a cooling rack to cool completely. Repeat with remaining cookie dough.