White chocolate matcha cookies have a pale green tea-flavored dough and creamy chocolate pieces. Chilling the dough gives the cookies time to firm up before baking.
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Recipe at a Glance
- Yield: 18 cookies
- Preparation: 20 minutes
- Cooking: 12 minutes per tray
- Resting and chilling: Chill dough 1 hour
Table of Contents
Ingredients
Cookies
| Ingredient and amount |
|---|
| 120 g unsalted butter, softened |
| 100 g light brown sugar |
| 70 g granulated sugar |
| 1 large egg |
| 1 teaspoon vanilla extract |
| 200 g all-purpose flour |
| 10 g matcha powder |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 130 g white chocolate chunks |
Before You Start
Sift matcha with flour to break up clumps and distribute the tea flavor.
Directions
1. Cream
Beat butter and both sugars until creamy. Mix in egg and vanilla.
2. Combine
Whisk flour, matcha, baking soda and salt. Mix into wet ingredients just until combined, then fold in chocolate.
3. Chill
Cover and refrigerate for 1 hour. Heat oven to 175°C (350°F) and line two baking sheets.
4. Bake
Scoop rounded tablespoons, spacing 5 cm apart. Bake 10–13 minutes until edges are set and centers still look soft. Bake trays separately.
5. Cool
Rest on trays 10 minutes, then move to a rack. The centers firm as the cookies cool.
Cook’s Tips
- Sift matcha with flour to break up clumps and distribute the tea flavor.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Keep airtight at room temperature for up to 4 days. Freeze shaped dough for up to 1 month; bake from frozen with a little extra time.
Frequently Asked Questions
Which matcha should I use?
A fresh culinary matcha is suitable for baking. Very bitter or stale powder affects the flavor.
Can I reduce chocolate?
Yes, reduce to 100 g if you prefer less sweetness.