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.
I don’t know how yours were but mine were pretty cakey, I believe the texture would have been more cookie-like with more increased sugar
Hey Mel, sorry this didn’t turn out great for you! Were you measuring the ingredients in grams or cups? Cakey cookies could be a result of too much flour so it could be the case that there was too much packed in the cup. I like to use grams for a more accurate measurement. It could also be the result of overmixing, or too much egg (maybe you used extra large?), or even overbaking. As such, I recommend hand whisking instead of an electric mixer, and make sure not to overbake by checking to see that the center of the cookies are still soft and look undercooked compared to the lightly browned edges. There have been times where I’ve decreased the amount of sugar by 20g and it still came out fine, hope you’re able to figure out the reason and do let me know if you do!
I love this! I love all things matcha, so it’s definitely one of my go-to cookie recipes. Thank you so much for sharing!
Thanks for trying the recipe, glad you liked it!!
Did the recipe twice and both times people loved it! Might want to add more matcha/put a little less sugar but that’s just my preference
Thanks so much for trying it out :) The matcha concentration definitely varies depending on the brand you get. I do also put less sugar sometimes but reducing the amount by too much could affect the texture so be careful!