Matcha White Chocolate Cookies
These matcha white chocolate cookies are soft, chewy, and packed with rich green tea flavor and sweet white chocolate chips. An easy homemade cookie recipe with a vibrant color and bakery-style texture.
Ingredients
- 180 g all-purpose flour
- 1½ tablespoon matcha powder see note 1
- 1 tablespoon milk powder
- ½ teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 115 g unsalted butter
- 150 g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 100 g white chocolate chips
Instructions
- Preheat the oven to 350°F/175°C (320°F convection /155°C fan) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, matcha powder, milk powder, baking soda, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the egg and vanilla extract, then continue mixing until everything is smooth and well combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in the white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough using a 4-tablespoon ice-cream scoop and place the portions on the baking sheet, leaving about 2 inches between each one. Transfer the tray to the refrigerator and chill the scooped dough for 30 minutes.
- Bake for 10–12 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use Good Matcha: I like to use a vibrant, good-quality matcha powder because it gives the cookies a brighter green color and a smoother flavor. Using good matcha also helps prevent the cookies from tasting too bitter.
Start with Room Temperature Ingredients: I like to let the butter and egg sit out for a little while before mixing the dough. Room temperature ingredients blend more easily and help the cookie dough come together smoothly.
Do Not Overmix the Dough: Mixing the dough just until everything is combined helps keep the cookies soft and tender. I usually stop as soon as the flour disappears so the cookies don’t turn tough.
Chill After Scooping: I like to chill the scooped dough before baking because it helps the cookies keep their shape. Chilling the dough also allows the flavors to settle and develop a little more.
Nutrition
Calories: 397kcal | Carbohydrates: 50g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 303mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 620IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 2mg
