Matcha, Macadamia Nut, And White Chocolate Monsters
These matcha, macadamia nut, and white chocolate monster cookies from Kat Lieu's upcoming cookbook, 108 ASIAN COOKIES, are a bold upgrade to the classic bakery cookie. Inspired by Levain’s famously thick treats, these “monsters” are crisp on the outside, soft in the middle, and absolutely packed with flavor. Earthy matcha, creamy white chocolate, and crunchy macadamia nuts create a perfectly balanced bite, while a touch of red miso adds depth and umami richness. Oversized, chewy, and vibrant green, these cookies are a showstopper.
Tasty Team
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 8 large cookies
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon culinary-grade matcha powder, or to taste
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tablespoon red miso
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
- ½ cup chopped macadamia nuts
Nutrition Info
- Calories 1091
- Fat 48g
- Carbs 70g
- Fiber 44g
- Sugar 38g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F with the rack in the middle position. Line 2 baking sheets with parchment paper, and set aside.
- Whisk together the all-purpose flour, cake flour, matcha, and baking powder in a medium bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment on medium speed (or in a large bowl with a hand mixer, whisk, or spatula), beat the butter, brown sugar, granulated sugar, and miso together until light and fluffy, about 2 minutes. Stop to scrape down the sides and bottom of the bowl. Add the eggs, and beat until well incorporated, about 30 seconds. Add the flour mixture, and beat on low speed just until a cohesive dough forms, about 1 minute. Fold in the white chocolate chips, semisweet chocolate chips, and nuts.
- These are gargantuan cookies, so use a scoop or tablespoon to scoop and shape 8 balls of dough, about ¼ cup each. Arrange the balls 2 inches apart on the prepared baking sheets. Chill in the freezer, uncovered, for 15 minutes.
- Bake the cookies 1 baking sheet at a time until the tops are golden and the edges are golden brown, about 16 minutes per batch. As these are thick, chunky cookies, allow them to set and cool directly on the baking sheet, which takes about 15 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.
- Enjoy!
- Excerpted from 108 ASIAN COOKIES by Kat Lieu. Copyright © 2025 by Kat Lieu. Used with permission from Voracious, an imprint of Little, Brown and Company.
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