Description
Delight in these soft and chewy White Chocolate Chip Matcha Cookies, perfectly balancing the earthy flavor of matcha green tea with the creamy sweetness of white chocolate. Ideal for afternoon tea or a unique dessert, these cookies combine simple ingredients and straightforward steps to achieve a sophisticated and delicious treat.
Ingredients
Dry Ingredients
- 2 cups + 3 Tablespoons (265g) all-purpose flour
- 1 ½ Tablespoons matcha powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (180g) unsalted butter, melted and slightly cooled
- ¾ cup (135g) light brown sugar
- 1/3 cup (70g) granulated sugar
- 1 large egg + 1 yolk
- 2 teaspoons vanilla extract
Add-ins
- 1 cup (175g) white chocolate chips
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until evenly blended.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the melted unsalted butter with the light brown sugar and granulated sugar until no lumps remain. Then whisk in the whole egg, the additional egg yolk, and the vanilla extract until smooth.
- Form Cookie Dough: Pour the wet ingredients into the dry ingredients and gently mix together with a spatula, being careful not to overmix the dough. Fold in the white chocolate chips evenly throughout the dough.
- Chill Dough: Cover the dough and place it in the refrigerator to chill for at least 1 hour and 30 minutes, ideally overnight for best flavor and texture. When ready to bake, let the dough soften slightly at room temperature for 10 to 15 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Shape and Bake Cookies: Using an ice cream scoop, portion out the cookie dough onto the prepared baking sheet, leaving enough space between each cookie for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center still looks slightly soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes to firm up, then transfer them to a wire cooling rack to cool completely. Serve with a glass of milk and enjoy!
Notes
- Do not overmix the dough to keep the cookies tender and soft.
- Chilling the dough is essential to prevent spreading and to deepen the matcha flavor.
- You can substitute white chocolate chips with chunks for a more melty texture.
- If you prefer crisper cookies, bake for an extra 2 minutes but keep an eye to avoid overbaking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
