Matcha White Chocolate Cookies
Soft and chewy matcha cookies with white chocolate chips and milk powder. This recipe makes seven large cookies, with the dough chilled after scooping before baking.
Ingredients
- 180 g all-purpose flour
- 1½ tablespoons matcha powder
- 1 tablespoon milk powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 115 g unsalted butter softened
- 150 g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 100 g white chocolate chips with a few reserved for topping
Instructions
- Preheat the convection/fan oven to 155 °C. Line a baking sheet large enough to hold all seven cookies with parchment paper.
- In a medium bowl, whisk together 180 g all-purpose flour, 1½ tablespoons matcha powder, 1 tablespoon milk powder, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, beat 115 g unsalted butter, softened, with 150 g granulated sugar until light and fluffy. Add 1 large egg at room temperature and 1 teaspoon vanilla extract, then beat until smooth and combined.
- Gently stir the dry ingredients into the butter mixture just until combined. From the 100 g white chocolate chips, reserve a few for topping, then fold the remaining chips into the dough.
- Using a 4-tablespoon scoop, divide all the dough into seven portions on the prepared baking sheet, leaving about 2 inches (5 cm) between them. Refrigerate the tray for 30 minutes.
- Press the reserved white chocolate chips onto the tops of the chilled dough portions. Bake all seven cookies together for 10–12 minutes, until the edges are set and the centers still look soft.
- Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack. Allow about another 25 minutes to cool completely, making 30 minutes of cooling in total.
Notes
Milk powder: Use dry milk powder as listed; liquid milk would change the amount of moisture in the dough.
Chocolate for topping: Set aside a few chips from the measured 100 g before mixing. The toppings are included in the ingredient total.
Cookie size and yield: The baking time is for seven large cookies made with a four-tablespoon scoop. Smaller portions will change the yield and may bake sooner.
Allow enough time: Plan for 30 minutes of chilling and 30 minutes of cooling in addition to preparation and baking.
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
