Description
Delight in the unique blend of earthy matcha and sweet white chocolate in these soft, chewy Matcha White Chocolate Cookies. Perfectly balanced with a tender crumb and a subtle green tea flavor, these cookies are an elegant twist on a classic treat that’s ideal for tea time or any special occasion.
Ingredients
Scale
Dry Ingredients
- 315 grams (2½ cups plus 2 Tablespoons) all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 6 grams (1 Tablespoon) matcha powder (sifted, latte grade preferred)
Wet Ingredients
- 226 grams (8 ounces; 1 cup) unsalted butter, room temperature
- 300 grams (1½ cups) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 170 grams (6 ounces; 1 cup) white chocolate, chopped into chunks or white chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350° Fahrenheit (177° Celsius, Gas Mark 4) and line two cookie sheets with parchment paper, setting them aside for preparation.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and sifted matcha powder to ensure they are well combined. Set this mixture aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter and granulated sugar on medium speed until light and fluffy. This should take about 3 minutes.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully incorporated and scraping down the bowl as necessary to ensure even mixing.
- Combine dry mixture: Add the prepared dry ingredients to the wet ingredients and mix on low speed until almost blended. A few streaks of flour should remain visible.
- Fold in white chocolate: Add the chopped white chocolate pieces or chips and mix gently on low speed until just combined, being careful not to overmix.
- Scoop dough: Using a medium cookie scoop (1.5 tablespoons, size 40), place 8 balls of dough onto each cookie sheet, arranging 3 rows: 3 cookies on each outside row and 2 in the middle row. Ensure cookies are spaced at least 2 inches apart to allow spreading.
- Bake cookies: Bake one pan at a time on the middle rack for 10 minutes, or until the cookies are barely golden brown and edges begin to firm up.
- Flatten cookies: Remove the pan from the oven and firmly bang it on a countertop or the top of the oven to gently flatten the cookies a bit for even shape and texture.
- Shape cookies: Quickly use a large round cookie cutter or the rim of an upside-down drinking glass slightly larger than the cookie to nudge each cookie back into a circular shape for a perfect finish.
- Cool and repeat: Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Repeat the baking process with the remaining cookie dough.
Notes
- Ensure the butter and egg are at room temperature for optimal creaming and mixing.
- Sifting matcha powder is essential to avoid clumps and ensure even flavor distribution.
- Use a quality latte-grade matcha powder for the best flavor and vibrant green color.
- Flattening the cookies after baking helps achieve an evenly baked, tender texture.
- If white chocolate chunks are unavailable, white chocolate chips make a great substitute.
- For softer cookies, slightly reduce baking time; for crispier cookies, extend baking by 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch (two batches total: approximately 20 minutes)
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: Japanese-inspired, Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Matcha cookies, white chocolate cookies, green tea cookies, soft cookies, Japanese dessert, easy cookie recipe
