Matcha White Chocolate Cookies

These soft and chewy matcha white chocolate cookies are a delightful treat with a unique blend of flavors. The earthy, slightly bitter taste of matcha pairs perfectly with the sweetness of white chocolate, creating a cookie that’s both sophisticated and satisfying. The cookies are easy to make and are perfect for any matcha lover looking to try something new. The recipe yields 10 generously-sized cookies, each one bursting with matcha flavor and creamy white chocolate chunks. Whether you enjoy them with a cup of tea or as a sweet snack, these cookies are sure to impress!

Ingredients You’ll Need for Matcha White Chocolate Cookies:

• All-purpose flour: Forms the base of your cookie dough, providing structure and chewiness.
• Matcha powder: Adds a distinct green color and earthy, slightly bitter flavor that pairs perfectly with the sweetness of white chocolate.
• Baking powder: Helps the cookies rise slightly, creating a light and fluffy texture.
• Baking soda: Works with the baking powder to give the cookies a soft and chewy consistency.
• Salt: Balances the sweetness and enhances the flavor of the matcha and white chocolate.
• Unsalted butter: Adds richness and moisture, making the cookies tender and flavorful.
• Granulated sugar: Sweetens the cookies and helps create a slightly crispy edge.
• Egg: Binds the ingredients together and adds moisture to the dough.
• Vanilla Extract: Enhances the flavor and adds a warm, sweet note that complements the matcha.
• White chocolate (plus extra for topping): Provides sweet, creamy pockets throughout the cookies, balancing the earthy matcha flavor.

For making the Matcha White Chocolate Cookies, you’ll need the following tools:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

For the Cookies:

• 180 g (1 1/2 cups) all-purpose flour
• 1 tbsp matcha powder, ceremonial grade or high-quality culinary grade
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 115 g (1/2 cup) unsalted butter, softened to room temperature
• 120 g (1/2 cup + 1 tbsp) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 80 g (2/3 cup) white chocolate, roughly chopped, plus a handful extra for topping

Directions:

1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper. Set aside.
2. Mix dry ingredients: In a small bowl, whisk together all-purpose flour, matcha powder, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the unsalted butter until very creamy. Add the granulated sugar and continue to beat until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
4. Add egg and vanilla: Add egg and vanilla extract to the butter-sugar mixture. Mix until everything is well combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until almost fully combined, with a few flour streaks remaining.
6. Fold in white chocolate: Using a silicone spatula, fold in the roughly chopped white chocolate until the dough comes together. Be careful not to overmix the dough.
7. Scoop and shape the dough: Using a cookies scoop, scoop out balls of cookie dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake the cookies: Bake the cookies for 12-14 minutes, or until the edges are set but the centers are still soft. In the last 2 minutes of baking, you can press a few extra white chocolate chunks on top of each cookie for an attractive finish.
9. Cool the cookies: Let the cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, your matcha white chocolate cookies are ready to be enjoyed!

Tips & Tricks:

Tips for the Cookies:

• Room Temperature Ingredients: Like with most cookie recipes, make sure your butter and eggs are at room temperature. This helps them blend smoothly and evenly into the dough.
• Cream the Butter and Sugar Well: Beat the butter and sugar together until light and fluffy. This helps to create an airy texture in the cookies, balancing the dense texture of the matcha.
• Choose High-Quality Matcha: Use culinary-grade matcha for baking, as it has a strong flavor and vibrant green color. The quality of matcha can significantly impact the taste and appearance of the cookies.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated to avoid tough cookies.
• Chill the Dough: Matcha cookies often benefit from chilling the dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and enhances the flavors.
• Extra Chocolate: For an extra touch, press a few more white chocolate chunks into the tops of the cookies during the last couple of minutes of baking.
• Don’t Overuse Matcha: Matcha has a bold, earthy flavor, so a small amount goes a long way. Start with the recommended amount and adjust to taste. Too much matcha can make the cookies taste bitter.
• Sift the Matcha: Matcha powder tends to clump. Sift it along with your dry ingredients (like flour) to ensure even distribution and a smooth dough.
• White Chocolate Quality Matters: Use good quality white chocolate chips or chunks. The sweetness of the white chocolate complements the earthy matcha flavor, so using a good brand will elevate the taste.
• Add a Flavor Twist: Consider adding a small pinch of vanilla or almond extract to balance the flavors. The vanilla can enhance the sweetness, while almond extract gives an extra layer of complexity to the cookie.

General Tips:

• Don’t Overbake: Matcha cookies can go from perfect to overdone quickly, and the matcha flavor may become bitter if overbaked. Take them out when the edges are set, but the centers are still soft — they will firm up as they cool.
• Shape Uniformly: For even baking, use a cookie scoop to portion the dough. This ensures that all cookies are the same size and bake evenly.
• Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and ensures they keep their shape.
• Store in an Airtight Container: Matcha can lose its vibrant color when exposed to air for too long. Store the cookies in an airtight container to maintain their freshness and color.

By following these tips, your Matcha White Chocolate Cookies will have a balanced flavor, a perfect texture, and a beautiful green hue!

More Baking Ideas:

• Brookie Cookies – These Brookie Cookies combine the best of both worlds—rich, fudgy brownies and classic chocolate chip cookies—for an irresistible treat!
• Marble Cookies -A beautiful swirl of chocolate and vanilla dough creates these visually stunning and irresistibly tasty marble cookies.
• Caramel Chocolate Chip Cookies – Soft and chewy with gooey caramel and melty chocolate chips in every bite, these cookies are a decadent treat for any occasion!
• Chocolate Chip Cookies -A classic favorite with a perfectly crisp edge and a chewy center, packed with rich chocolate chips for a delightful bite every time.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: