Matcha White Chocolate Cookies
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.
Servings 32 cookies
Equipment
- medium cookie scoop #40, 1.5 Tablespoon
Ingredients
- 315 grams all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt Diamond Crystal
- 1 Tablespoon matcha powder sifted (I use latte grade)
- 226 grams unsalted butter room temperature
- 300 grams granulated sugar
- 1 large egg room temperature
- 5 mL vanilla extract
- 170 grams 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 all purpose flour, ¾ teaspoon baking soda, 1 teaspoon kosher salt, 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.226 grams unsalted butter, 300 grams granulated sugar
- Add the egg and vanilla. Mix until fully incorporated, scraping down the bowl as needed.1 large egg, 5 mL 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.170 grams white chocolate
- 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 nudge 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
- I use Encha Matcha latte grade matcha powder in my recipes.
- Be sure to sift your matcha powder through a fine mesh strainer to ensure there are no lumps.
- Feel free to use white chocolate chunks, chips, or a combination of the two. (Look for white chocolate chips, not white chocolate morsels, which have nothing to do with white chocolate.)
- Store these green tea white chocolate cookies at in an airtight container at room temperature for up to 5 days.
- Freeze for up to 3 months in a large zippered freezer bag or airtight container.