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
- 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
- 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
- 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.