These chewy matcha white chocolate cookies are soft on the inside with a crispy outside. An easy recipe with no chill time required for the cookie dough. Use white chocolate chips, or go with a white chocolate bar for creamy pools of melted white chocolate. The earthy, grassy matcha flavor balances perfectly with the sweetness of white chocolate.
226grams (8 ounces; 1 cup)unsalted butter, room temperature
300grams (1½ cups)granulated sugar
1large egg, room temperature
1teaspoonvanilla extract
180grams (6 ounces; 1 cup)white chocolate, chopped into chunks (or substitute white chocolate chips)
Instructions
Preheat oven to 350° Fahrenheit (177° Celsius, Gas Mark 4). Line two cookie sheets with parchment paper and set aside.
In a medium bowl, combine flour, baking soda, salt and matcha powder. Whisk to mix dry ingredients together. Set aside.
315 grams (2½ cups plus 2 Tablespoons) all purpose flour, ¾ teaspoon baking soda, 1 teaspoon Kosher salt (I use Diamond Crystal), 6 grams (1 Tablespoon) matcha powder
In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter and sugar. Cream mixture on medium speed until light and fluffy, approximately 3 minutes.
Add the egg and vanilla. Mix until fully incorporated, scraping down the bowl as needed.
1 large egg, room temperature, 1 teaspoon vanilla extract
Add dry ingredients and mix on low speed until almost blended. A few streaks of flour should remain.
Add chopped white chocolate (or chips) and mix on low speed until just combined.
180 grams (6 ounces; 1 cup) white chocolate, chopped into chunks (or substitute white chocolate chips)
Using a medium cookie scoop (1.5 Tablespoons, size 40), scoop 8 balls of dough onto each cookie sheet (3 rows of cookies: 3 on each outside row, 2 in middle row) Space them at least 2 inches apart.
Bake one pan at a time on the middle rack for 10 minutes, until barely golden brown and beginning to firm up on the edges. Remove the pan from the oven and evenly bang it on a countertop or the top of the oven to flatten the cookies a bit. Working quickly, use a large round cookie cutter or the rim of an upside down drinking glass that's slightly larger than the cookie to push each cookie back into a circular shape.
Cool cookies for 10 minutes on the pan before transferring to a rack to cool completely. Repeat with remaining cookies.
Notes
Be sure to sift your matcha powder through a fine mesh strainer to ensure there are no lumps.Adapted from a combination of two sugar cookie recipes by Erin at Cloudy Kitchen and Sarah at Vanilla Bean Blog.