Matcha White Chocolate Chip Cookie
Chewy, cozy, and just the right amount of sweetness! These matcha cookies are loaded with creamy white chocolate chips and have a soft and chewy center and crispy edges!
Prep Time :30 minutes
Cook Time :15 minutes
Total Time :1 hour 45 minutes
Servings :9
Ingredients
- 115 g melted unsalted butter (1/2 cup)
- 100 g white granulated sugar (1/2 cup)
- 50 g brown sugar (1/4 cup)
- 1 pc large egg
- 1 tsp vanilla extract
- 150 g all purpose flour (1 and 1/4 cup)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp matcha powder
- 120 g white chocolate chips (2/3 cup)
Instructions
- Whisk the wet ingredients. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg and vanilla. Whisk until the mixture looks smooth and slightly glossy.
- Add the dry ingredients straight in. Add the flour, baking soda, salt, and matcha powder directly into the wet mixture. Fold together with a spatula just until no dry streaks remain. Don't overmix, or you'll end up with tough cookies.
- Fold in the white chocolate. Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Chill the dough. Scoop the dough into balls and place on a tray or plate. Chill in the fridge for at least 1 to 2 hours, or overnight. This step is non-negotiable, it firms up the dough and keeps your cookies from spreading thin.
- Bake. Preheat your oven to 180°C (350°F). Place chilled dough balls on a parchment-lined baking sheet, 2 to 3 inches apart. Bake for 11 to 14 minutes, until the edges are set and the centers still look slightly underdone.
- Cool and devour. Let the cookies rest on the tray for 5 minutes before moving them to a wire rack. Or don't wait, I won't judge you for eating one warm off the tray.
Notes
- If your matcha looks clumpy, sift it before adding to avoid streaks in the dough.
- 11 minutes gives you chewier cookies, 14 minutes gives you crispier edges.
- The centers will look underdone when you pull them out. That's exactly right, they firm up as they cool.
- Use a good culinary or ceremonial grade matcha for the best color and flavor. Cheaper grades can turn dull or taste more bitter.
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