Soft-baked matcha cookies with white chocolate chunks that are so addictive and another lovely way to enjoy matcha
- 115g unsalted butter, softened
- 50g brown sugar
- 100g 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)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100g white chocolate, roughly chopped
- 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.
- No ned 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 or you can chill overnight if you want to make the dough ahead of time.
- Category: Desserts
- Method: Baking
Keywords: matcha cookies, matcha white chocolate cookies, green tea cookies