Matcha White Chocolate Cookies
These matcha white chocolate cookies are large, chunky cookies that are soft on the inside and crispy on the outside. They are full of matcha flavors that balances out perfectly with the creamy, sweet white chocolate chips. And the best part? This is a small batch recipe that requires no chilling.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tablespoons unsalted butter (melted and cooled (usually 1 stick))
- ¾ cup granulated sugar
- ½ teaspoon Kosher salt ((you can use fine salt as well))
- 1 large egg
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour (fluffed, spooned, and leveled)
- 2 tablespoons culinary grade matcha
- ½ teaspoon baking soda
- ½ cup white chocolate chips ((you can also use more or less to your preference))
Instructions
- 1
Preheat the oven to 375°F and prepare a sheet pan lined with parchment paper.
- 2
In a large mixing bowl, add the melted butter, sugar, and salt. Whisk vigorously until emulsified, about 1 to 2 minutes. Add the egg and vanilla extra and whisk until combined.
- 3
Sift in the all-purpose flour, matcha powder, and baking soda, and using a rubber spatula, mix until no more dry ingredients are visible. Don't over mix or you'll make tough cookies!
- 4
Add the white chocolate chips and mix until the chocolate chips are as evenly distributed as possible.
- 5
Using a 4 ounce cookie scoop, evenly portion the cookie dough and place them on the parchment lined sheet pan, about 3 to 4 inches apart.
- 6
Bake the matcha cookies for about 13 to 15 minutes, or until the edges of the cookies are just turning golden brown.
- 7
Remove the cookies from the oven and let them cool for 5 to 10 minutes. Enjoy them warm for gooey centers or let them cool completely for a crispier outside! They are also great with a glass of milk.