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Matcha White Chocolate Macadamia Nut Cookies with Lemon Infused Olive Oil

Matcha White Chocolate Macadamia Nut Cookies with Lemon Infused Olive Oil
Print Recipe
All the best flavours in one cookie! Adapted from Kamran Siddiqi's book, Handmade Baking.
Matcha White Chocolate Macadamia Nut Cookies with Lemon Infused Olive Oil
Print Recipe
All the best flavours in one cookie! Adapted from Kamran Siddiqi's book, Handmade Baking.
Servings Prep Time Cook Time Passive Time
36cookies 30minutes 25minutes 30minutes
Servings Prep Time
36cookies 30minutes
Cook Time Passive Time
25minutes 30minutes
Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup bread flour see note
  • 1 tsp baking soda
  • 3/4 tsp fine-grain sea salt
  • 1/4 tsp baking powder
  • 1 tbsp matcha powder suitable for baking
  • 1 1/2 cups granulated sugar
  • 3/4 cup Frescolio Lemon Infused EVOO
  • 1 egg
  • 1 egg yolk
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 150 g white chocolate chips
  • 150 g macadamia nuts
Servings: cookies
Units:
Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup bread flour see note
  • 1 tsp baking soda
  • 3/4 tsp fine-grain sea salt
  • 1/4 tsp baking powder
  • 1 tbsp matcha powder suitable for baking
  • 1 1/2 cups granulated sugar
  • 3/4 cup Frescolio Lemon Infused EVOO
  • 1 egg
  • 1 egg yolk
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 150 g white chocolate chips
  • 150 g macadamia nuts
Servings: cookies
Units:
Instructions
  1. Prepare two cookie sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the flours, baking soda, sea salt, baking powder and matcha powder together. Set aside.
  3. Add the sugar and olive oil to the bowl of a stand mixer, and mix on low speed until it forms a smooth paste (or whisk by hand/use a handheld mixer).
  4. Add the egg, egg yolk, milk and vanilla extract and mix until well-combined; about a minute.
  5. Add the flour mixture to the bowl and mix on low speed (or with a spatula) until just incorporated; about a minute. Turn off the mixer and scrape down the sides of the bowl to make sure all the flour is incorporated properly. Stir in the white chocolate chips and macadamia nuts with a spatula.
  6. Use a tablespoon to scoop out the dough, and roll into balls. Space the cookies 2-3 inches apart on the prepared baking sheets, and press down gently on each one to flatten it slightly. Transfer the baking sheets to the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 375 F.
  7. Bake one sheet at a time, for about 12 minutes. Rotate the sheet halfway through baking. Bake until cookies are lightly golden brown and still puffy, and the edges have begun to set but the centers are still soft.
  8. Let the cookies rest on the sheet for five minutes, then transfer to a wire rack to cool completely.
Recipe Notes

The bread flour isn't necessary, but an awesome addition as it gives the cookies a chewier texture. If you don't have any on hand, use the same amount of all-purpose flour instead.

Other substitutions: Blood Orange Infused EVOO, Butter Infused EVOO, Persian Lime Infused EVOO.

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