Matcha White Chocolate Cookies
These matcha white chocolate cookies are soft and chewy, not-too-sweet, and have a vibrant green tea flavor! They're perfect not only for longtime matcha fans, but also for those who have yet to taste (or appreciate) matcha! Once they take their first bite, they'll fall in love with the flavor!
Servings: 12 matcha white chocolate cookies
Calories: 205kcal
Equipment
- 1 large mixing bowl for mixing dough
- 1 Medium cookie scoop 2-3 tablespoon capacity
Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt or table salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ⅓ cup granulated sugar
- ¼ cup light or dark brown sugar packed
- 1 tablespoon matcha powder
- 1 egg room temperature
- 1 tablespoon vanilla extract or paste
Mix-ins/Dip:
- ½ cup white chocolate chips or chopped bar, plus more for topping
Toppings:
- flaky sea salt optional
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ⅓ cup granulated sugar, and ¼ cup light or dark brown sugar until smooth.
- Mix in 1 tablespoon matcha powder, 1 egg and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain.
- At this point, you can fold in white chocolate. Alternatively, you can bake the cookies plain and dip them in melted white chocolate after baking—I did a mix of both!
- Scoop 2-3 tablespoon cookie dough balls onto a tray. Cover with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Place cookie dough balls on the lined baking trays, about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are set and middles mostly baked through. Sprinkle flaky sea salt.Tip for rounder cookies (optional): While the cookies are fresh out of the oven and warm, place a large circular cutter or mug on top. Move it around in a circular motion until your cookie is perfectly round! Feel free to add more pieces of white chocolate on top of the cookies with mix-ins.
- Cool cookies on pan for 5 minutes, then transfer cookies to a wire rack to cool completely.
- For cookies without mix-ins: spread white chocolate on the bottoms of the cookies with a spoon. Alternatively, simply dip the bottoms of the cookies. Let dry for 15-20 minutes, and enjoy!
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
Nutrition
Serving: 1 cookie | Calories: 205kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 321IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg
