There's the old saying that "opposites attract" and that might hold true to some things. My plate's finished in minutes, while his plate's still half full. He likes to sleep in, I like to wake up before the sun. He can chop veggies and cook like it's nothing but still mixes up tablespoons and teaspoons (okay that was only once, but still). I struggle to get an even dice without chopping off a finger but I'm totally comfortable with the flour and butter. He likes the indie songs that all sound the same to me, I like the pop songs that make him roll his eyes.
But beyond the differences, I like to think that our opposites give us quite a nifty balance. He'll take care of dinner and I'll bring the dessert. He introduces me to tunes that let me sound more hipster, I make sure he knows the songs that we can blast in the car on the radio. He reels me back in when I'm going off the deep end and I... well I guess I can make him laugh?
It's like this matcha and chocolate we've got going on here - a little earthiness from the matcha and sweetness from the cocoa. Crunchy on the outside but still has a softness in the center. A pair of flavors that make each other even better overall - wait, are we still talking about the cookies?
I write the cheesiness today for two reasons: 1) I do think chocolate and matcha and these cookies kind of rock, and 2) that guy that shows up in all my #mcms and blog posts, well, we've dated for two years now and that is just kind of nuts. The good kind of nuts!
Love ya long time.
For the matcha sugar cookie dough (from Salu Salo)
- 2/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tbsp matcha powder
- 1 tsp baking powder
- 1/2 tsp salt
For the chocolate sugar cookie dough (from Smitten Kitchen)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter
- 3/4 cups sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa
For the matcha sugar cookie dough
- In a small bowl, mix the flour, matcha powder, baking powder, and salt until combined and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes with a hand mixer. Add in the egg and vanilla extract and mix until combined. Add the flour mixture to the butter mixture until combined. Shape the dough into a disc and then wrap it in plastic wrap. Place in the fridge for an hour.
For the chocolate sugar cookie dough
- In bowl, mix the flour, salt, and baking powder until combined and set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs and vanilla extract and beat until combined. Add the cocoa powder and beat until combined. Add in the flour mixture and mix again. Shape the dough into a disc and wrap in plastic wrap. Place in the fridge for an hour.
For the cookies
- Preheat oven to 350 F. After the dough has chilled, roll out the dough with a rolling pin on a lightly floured surface until it is about 1/2 inch thick. Cut out shapes with your cookie cutter and place the cookies on a sheet pan lined with parchment paper or a Silpat mat.
- Bake the cookies for 15-20 minutes. It's a little difficult to tell when it is done but you can lightly touch the middle of the cookie - if it is set, then you are finished, if it is still goopy/wobbly bake it for a couple extra minutes. Remove the cookies from the sheet pan and cool on a cooling rack. Enjoy with your loved ones after!