These super soft-baked matcha white chocolate cookies are a delightful way to enjoy matcha green tea with just the right amount of sweetness.
These matcha white chocolate cookies are seriously addictive. The inside of the cookie stays so incredibly soft and crumbly that they almost melt in your mouth. They're just the right amount of sweetness - the earthy matcha green tea flavour mellows out the sugar in them, with most of the sweetness coming from the white chocolate chunks.
How to make matcha white chocolate cookies
Mix wet ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until creamy. Add in the eggs and vanilla extract and mix again until combined.
Mix dry ingredients: In a separate bowl, stir together the flour, cornstarch, matcha powder, salt, baking soda, and baking powder.
Fold dry into wet ingredients: Add this into the wet mixture and use a silicone spatula to fold together until almost combined. Add in the chopped white chocolate (reserving a handful for later) and continue folding until no dry patches of flour remain.
Scoop cookie dough: Using a 2" ice cream scooper, scoop out balls of cookie dough and place on your baking sheet, leaving about 2" between each cookie for spreading.
Bake cookies: Bake at 350°F for about 12 minutes. In the last 2-3 minutes of baking, press a couple of white chocolate chunks into the tops of each cookie and continue baking until the edges are set but the middles are still soft. Let the cookies cool and set for 10 minutes before transferring them to a wire rack to finish cooling.
How to store matcha cookies
These cookies can be stored in an airtight container at room temperature for 4-5 days.
The unbaked cookie dough can be stored in the fridge for about 4-5 days. If you're freezing the dough, scoop out the dough into balls, wrap well, and freeze for up to 1 month.
Matcha White Chocolate Cookies
Ingredients
- 115 g unsalted butter, softened
- 50 g brown sugar
- 100 g granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 200 all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons matcha powder, cooking grade
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 g white chocolate, roughly chopped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until creamy. Add in the eggs and vanilla extract and mix again until combined.
- In a separate bowl, stir together the flour, cornstarch, matcha powder, salt, baking soda, and baking powder. Add this into the wet mixture and use a silicone spatula to fold together until almost combined. Add in the chopped white chocolate (reserving a handful for later) and continue folding until no dry patches of flour remain.
- Using a 2" ice cream scooper, scoop out balls of cookie dough and place on your baking sheet, leaving about 2" between each cookie for spreading.
- Bake for about 12 minutes. In the last 2-3 minutes of baking, press a couple of white chocolate chunks into the tops of each cookie and continue baking until the edges are set but the middles are still soft. Let the cookies cool and set for 10 minutes before transferring them to a wire rack to finish cooling.
Notes
- No need to chill the cookie dough before baking but if it's too sticky, it doesn't hurt to chill it for about 30 minutes before scooping
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