A soft, chewy center and crispy edges accompanied with the perfect balance of matcha and white chocolate. Go check out the classic chocolate chip version while you’re at it!
After many batches of ‘testing’, I’m pretty proud of how consistent these turn out every time. Baking cookies used to terrify me because they always turned out too hard (I do not enjoy a crispy cookie). But I realized you just need to keep trying and eventually you’ll perfect them. As is the way in most things in life. Also, you’re probably overestimating the baking time.
Anyway! Enjoy the recipe :) Very easy to do and also an easy way to introduce yourself to baking with matcha (and to introduce matcha to other people). Please, please do not get ceremonial grade matcha to make this recipe, that’s for drinking and it would be a huge waste. Culinary grade matcha is what you need, find something that’s not too high in price point, somewhere in the median range.
I also sell these so if you’re in Montreal & you’re too lazy to make these then contact me! Happy cooking!
Matcha White Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 250 g all purpose flour (2 cups)
- 4 g baking soda (1 tsp)
- 4 g sea salt (1 tsp)
- 8~10 g matcha powder (about 1 1/2 tbsp)
- 120 g white chocolate chips (around 3/4 cup) or more to taste
Wet Ingredients
- 170 g butter, melted (1 and 1/2 stick)
- 150 g brown sugar (a bit more than 3/4 cup)
- 70 g white sugar (around 1/3 cup)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°. Grease a baking sheet, optionally lined with parchment paper.
- In a large bowl, add butter and the sugars. Whisk together until homogeneous and slightly lighter in color.
- Add eggs and whisk more until lighter in color and smooth. Add in vanilla extract.
- In another bowl, mix flour, salt, baking soda, and matcha powder together*.
- Fold the dry mix into the wet with a silicone spatula. Once everything is mixed together, add in the white chocolate chips.
- Using a spoon, your hands, or a cookie dough scoop (depending on your fanciness/dedication to cookies), scoop out balls of dough onto your baking sheet. Bake for 8 min or until edges are slightly browned but the center is still soft.
- Let cool for at least 2 min, the dough will be very soft but will harden up as it cools so give it time if it feels too soft to touch.
- Enjoy!
[…] 5. Matcha White Chocolate Cookies […]
Followed the recipe to the letter and cookies do not have the picture’s green color or much of a matcha flavor. I’d recommend doubling the matcha quantity and maybe adding some artificial green coloring. Still a good white chocolate chip cookie recipe.
Hey Ryan! Thanks so much for taking the time to comment, my cookies always turn out pretty green using only that amount & I never add food coloring…maybe it depends on the brand of matcha powder? I found that 10 g is pretty strong (I used to only use 5). Make sure to use culinary matcha powder, and after you mix the dough and it still doesn’t look as green as you want it to be you can always fold in more before you add the chocolate chips! Glad you still liked the recipe despite that and sorry it didn’t work out for you!
How many cookies does this recipe make?
Hey there! Apologies for the late response, it makes around 24~30 cookies depending on how big you make them! I usually make around 26 for medium sized ones.