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Matcha White Chocolate Cookies Recipe

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5 from 28 reviews

Delight in the vibrant, earthy flavors of Matcha White Chocolate Cookies, combining the rich creaminess of white chocolate with the unique taste of finely ground matcha powder. These soft-baked cookies feature a tender crumb and a perfect balance of sweetness, making them an irresistible treat for matcha enthusiasts and cookie lovers alike.

Ingredients

Dry Ingredients

  • 180 g all-purpose flour
  • 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
  • 1 tablespoon milk powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 115 g unsalted butter, softened to room temperature
  • 150 g granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Add-ins

  • 100 g white chocolate, roughly chopped
  • A handful of extra white chocolate chunks for topping (optional)

Instructions

  1. Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking. Set this aside as you prepare the dough.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, matcha powder, milk powder, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and flavors. Set this mixture aside.
  3. Cream butter and sugar: Using an electric hand mixer, beat the softened unsalted butter until very creamy. Add the granulated sugar and continue to cream the mixture for about 3-4 minutes, or until it becomes very fluffy and light in color, which will help create a tender cookie texture.
  4. Add eggs: Incorporate the large egg and vanilla extract into the creamed butter and sugar, mixing well until everything is fully combined and smooth.
  5. Add dry ingredients to wet ingredients: Pour the flour mixture into the wet mixture and briefly mix with the hand mixer just until almost combined, leaving a few patches of flour to avoid overmixing which can toughen the cookies.
  6. Fold in chocolate: Gently fold in the chopped white chocolate using a silicone spatula until the dough is just combined to evenly distribute the chocolate chunks without overworking the dough.
  7. Scoop cookie dough: Using a 4-tablespoon ice cream scooper, form dough balls and place them on the prepared baking sheet, leaving about 2 inches between each to allow for spreading during baking.
  8. Bake: Bake the cookies for 14 minutes or until the edges are set but the centers still appear soft. In the last 2 minutes of baking, optionally press a few extra white chocolate chunks on top of each cookie for an attractive finish and extra chocolatey bites.
  9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set before transferring them carefully to a wire rack to cool completely, ensuring they maintain their shape and texture.

Notes

  • Use ceremonial-grade matcha for a vibrant color and authentic flavor.
  • Don't overmix the dough after adding flour to keep the cookies tender.
  • Softened butter should be at room temperature but not melted for proper creaming.
  • Pressing extra chocolate chunks on top of cookies before the end of baking adds a nice visual touch and bursts of flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://mealsbykate.com/matcha-white-chocolate-cookies-recipe/