I’ve recently picked up the recent DJI Pocket 2 and thought filming how to make matcha cookies would be a great way to practice making videos again! A glance at my YouTube channel’s dashboard will tell you that it’s been four years since I published anything… So let’s great started!
My boyfriend and I love all things matcha. Once we accepted that lockdown was here to stay, we bypassed the sourdough bread-making phase and dove into mass matcha cookies production! We’d reuse takeaway containers as cookie boxes to gift to others on the rare occasion when we got to see friends. Gifting home-baked goodies have been a warm way to reconnect, to express “Hey! I miss you”, and to indulge in delicious carbs.
- Note: Make sure you ask folks if they have any food allergies or sensitivities before bestowing any food products.
- In case anyone wants to feed me, I’m just lactose intolerant. Everything else is good!
Matcha Cookies Ingredients
- 240g all purpose flour
- 15g matcha powder
- 170g butter
- 130g powder sugar
- A pinch of salt (we used Himalayan)
- 2 large egg yolks
All of our ingredients came from Costco, the most magical place on Earth!
- Weigh out 240g of all-purpose flour and 15g of matcha powder. Combine them!
- Sift the mixture, we used a noodle sifter.
- Mix 170g of butter with a pinch of salt in a stand mixer. We used a Kitchen Aid (it’s a lifesaver!)
- Add 130g of powdered sugar into the mixer and blend it until it’s soft. Scrap down the side of the bowl as needed.
- Grab two eggs and separate the egg white from the yolk. Add the egg yolks into the stand mixer and blend.
- Gradually add the flour and matcha mix and blend until the dough is smooth.
- Preheat the oven to 350°F (175 °C) and prep a baking sheet. We used aluminum foil.
- Roll dough into 1-inch balls and place onto the baking sheet.
- Bake the matcha cookies at 350°F (175 °C) for 15 minutes.
- Eat the matcha cookies!
Shiny + Fancy Toys Involved in the Making of Matcha Cookies
The entire process was filmed handheld in both 24fps and 60fps at 4k. I’m thoroughly impressed with the video and audio quality from the DJI Pocket 2. I used the optical zoom to record the closeup shots, rarely did I film at the default wide-angled focal length. Three onboard mics located in the handle of the Pocket 2 recorded all the natural, cooking sounds. In post, I amplified the ambient, wild sounds for the ASMR effect.
With our powers combined, Albert and I have four Aputure MC mini LED lights. While figuring out how we were going to light my dark kitchen, we discovered that mounting magnets (built into the back of each light) are powerful enough to go through drywall. Three lights were stuck to the wall and I held the fourth light in my hand as a fill light.
I’m in the camp of using a scale to weigh out ingredients. For the life of me, I can’t differentiate between a teaspoon and a tablespoon. Scale for the win! Albert brought over his stand mixer. I’ve now seen the light, those massive kitchen appliances are amazing! Prior to using Albert’s stand mixer, I’d mix things by hand with two forks. That method is time expensive, inconsistent, but offers a forearm workout as a byproduct.
Bake more cookies…. eat more cookies.