Matcha White Chocolate Cookies
What makes these cookies so special is their texture. Unlike some cookies that are crispy or dense, these stay soft and chewy in the center while the edges are lightly crisp — a perfect balance that keeps you coming back for one more.
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Cooling Rack
- Sifter
Ingredients
- 1 cup 230g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups 315g all-purpose flour
- 2 tablespoons high-quality matcha powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 180g white chocolate chips
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or a silicone baking mat. This prevents sticking and helps cookies bake evenly.
- Pro Tip: If you have a convection oven, reduce the temperature by 25°F for the most even baking.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar.
- Use an electric mixer or hand whisk to beat until light and fluffy, about 2–3 minutes.
- Pro Tip: Scrape down the sides of the bowl halfway through to make sure everything is fully combined and smooth.
Step 3: Add Eggs and Vanilla
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Add the vanilla extract and mix until combined.
- Pro Tip: Room temperature eggs blend better and prevent the dough from separating.
Step 4: Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and salt.
- Sifting is key for matcha cookies—it prevents clumps and gives you that beautiful, even green color.
Step 5: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula.
- Mix just until incorporated—overmixing can make cookies tough.
- Pro Tip: Use a spatula to gently fold in the last bits to maintain a soft, chewy texture.
Step 6: Add White Chocolate
- Fold in the white chocolate chips or chunks evenly throughout the dough.
- Make sure they’re distributed well so each cookie gets some melty pockets of white chocolate.
- Step 7: Scoop the Cookies
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Pro Tip: For perfectly round cookies, lightly roll each dough ball in your hands before placing on the sheet.
Step 8: Bake
- Bake in the preheated oven for 10–12 minutes, or until the edges are set and just starting to turn golden.
- The centers may look slightly underbaked—that’s perfect for soft chewy Matcha cookies.
Step 9: Cool and Serve
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Enjoy warm, or store in an airtight container for up to 5 days.
Notes
Nutritional Value (Per Cookie – Approximate)
- Calories: 170–190 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Sugar: 14g
- Fiber: 1g
- Sodium: 90mg