Soft and chewy matcha white chocolate cookies made with plenty of matcha flavour and white chocolate chunks. They're so easy to make with no chilling needed!
1tablespoonmatcha powder, ceremonial grade or high-quality culinary grade
1tablespoonmilk powder
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
115gunsalted butter, softened to room temperature
150ggranulated sugar
1large egg, room temperature
1teaspoonvanilla extract
100gwhite chocolate, roughly chopped, plus a handful extra for topping
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Instructions
Prep: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Mix dry ingredients: In a small bowl, stir together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add sugar and cream together with the mixer until very creamy and fluffy, about 3-4 minutes.
Add eggs: Add in the eggs and vanilla extract and mix again until combined.
Add dry ingredients to wet ingredients: Add the flour mixture into the butter mixture and briefly mix with the hand mixer until almost combined with some flour patches left.
Fold in chocolate: Add the chopped chocolate and finish folding the dough together with a silicone spatula until just combined. Don't overmix.
Scoop cookie dough: Using a 4-tablespoon ice cream scooper, scoop out balls of cookie dough and place them on your baking sheet, leaving about 2" between each cookie for spreading.
Bake: Bake cookies for 12-14 minutes or until the edges are set but the middle is still very soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional).
Cool: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
Video
Notes
There's no need to chill this cookie dough before baking but if it's too sticky, it doesn't hurt to chill it for about 30 minutes before scooping.