Chunky White Chocolate Matcha Cookies (Small Batch)
These chunky white chocolate matcha cookies are ooey, gooey and absolutely delicious. They're inspired by Levain Bakery's iconic cookies, but with earthy matcha powder + white chocolate... one of my favorite flavor combinations ever!
Servings: 6 cookies
Calories: 507kcal
Equipment
- Kitchen scale/measuring cups
- Measuring spoons
- medium bowl for dry ingredients
- large bowl or bowl of stand mixer for mixing cookie dough
- electric whisk or paddle attachment of stand mixer
- silicone spatula
- Cookie sheets
- Parchment Paper
- Wire rack
Ingredients
Dry ingredients:
- ½ cup cake flour or sub ½ cup all-purpose flour
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
Wet ingredients:
- ½ cup unsalted butter softened
- ½ cup brown sugar light or dark; packed
- 1 ½ tablespoons matcha sifted
- 1 egg room temp
- 1 teaspoon vanilla extract or paste
Mix-ins:
- 1 cup white chocolate chips plus extra for topping
US Customary - Metric
Instructions
Make cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: ½ cup cake flour, 1 cup all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon table salt.
- In a stand mixer using the paddle attachment, or large bowl with a hand mixer, mix ½ cup unsalted butter and ½ cup brown sugar on medium speed until completely smooth, about 3-4 minutes.
- Scrape down the sides and bottom of the bowl using a silicone spatula. Add 1 ½ tablespoons matcha, 1 egg and 1 teaspoon vanilla extract. Mix until combined, about 30 seconds.
- Scrape down the sides and bottom of the bowl again. Add 1 cup white chocolate chips and all of the dry ingredients. Mix until just combined and there are no dry flour spots remaining.
- Divide the dough into 6 pieces. Roughly shape the dough into tall mounds using your hands. Place them on a lined baking sheet or plate, and freeze for at least 1 hour. Freezing ensures that they do not spread too much while baking.Note: You can store the frozen dough in an airtight container in the freezer for up to 3 months. You can bake them right from the freezer, but you will have to increase the baking time by 2-3 minutes.
Bake cookies:
- Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C. Line a baking sheet with parchment paper or silicone mat.
- Place each dough mound about 3 inches apart on one baking sheet. Bake for 11-13 minutes, or until tops and edges are set and slightly browned.
- Remove baked cookies from oven and immediately top with extra white chocolate chips. Cool for 5 minutes on pan, then transfer to wire rack to fully cool.
- Enjoy!
Video
Notes
- If you want to omit the white chocolate chips, you must add a different mix-in with the same volume as a replacement, or the cookies will spread a bit! I suggest using different chocolate chips, nuts (macadamias would be great!), etc.
- You can replace the cake flour with regular all-purpose flour. They will not be as light/fluffy, but still good!
- Storage: Keep in airtight container at room temp for up to 5 days. You can also freeze the unbaked shaped dough in an airtight container for up to 3 months. Bake straight from frozen; just adjust the baking time by adding 2-3 more minutes.
Nutrition
Calories: 507kcal | Carbohydrates: 60g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 480mg | Potassium: 159mg | Fiber: 1g | Sugar: 36g | Vitamin A: 709IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 2mg
