Soft, chewy, and subtly earthy, these Matcha White Chocolate Cookies with white chocolate chips pair two ingredients beautifully for a delicious baked treat. Perfect for afternoon tea, holiday gift giving, or simply satisfying your sweet tooth, this easy cookie recipe requires minimal ingredients but maximum flavor.
Table of Contents
Ingredients and substitutions for Matcha White Chocolate Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and create the nice crunchy edge to the cookies. These make a great combination, though you could completely replace with brown sugar.
- Egg: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Chocolate: 27% cocoa butter white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
- Matcha: Plain unsweetened matcha powder is best so you can control the full flavors here. Fresh premium grade matcha will provide the best flavor and color to your cookies.
See recipe card for quantities.
How to make Matcha White Chocolate Cookies:
Step 1: Whip it: Beat the butter and sugars until pale and fluffy.
Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.
Step 3: Flour it up: Add the dry ingredients to a bowl and stir and toss into the batter and beat on low until just combined.
Step 4: Chunks: Stir in the white chocolate chunks until just combined.
Step 5: Roll and press: Roll the cookie dough into balls and press the tops into more chocolate chunks.
Step 6: Chill before baking: Place the scoops into the freezer or fridge before placing evenly on your baking tray and baking.
Step 7: Cool it: Remove and allow to cool fully.
Step 8: Serve: Grab one and enjoy!
More cookies you'll enjoy
Matcha White Chocolate Cookies
Ingredients
- 130 grams / 4.58 ounces butter room temperature
- 72 grams / ⅓ cup brown sugar
- 125 grams / ⅔ cup superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 1 teaspoon vanilla extract
- 240 grams / 1 ½ cups plain flour
- 10 grams / 2 tablespoons matcha powder
- 6 grams / 1 ½ teaspoons baking powder
- 2 grams / ⅓ teaspoon baking soda
- ¼ teaspoon sea or kosher salt
- 120 grams / 4.2 ounces white chocolate roughly chopped
Instructions
- Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and vanilla extract continue to beat until well combined, beating for a further minute.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add ⅔’s of the chocolate to the cookie dough and stir until fully incorporated.
- Scoop up portions of dough, pressing a few remaining chocolate pieces or chips into the top.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes or scoop all portions of dough, cover and refrigerate for at least 1 hour.
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Remove from the freezer and allow to sit at room temperature for 5 minutes on your baking tray, ensuring there is 1 ½ inches between each cookie.
- Bake for 10 minutes until lightly golden on the edges.
- Remove and allow to cool, setting onto your cooling rack.
- Serve and dig in!
Notes
- Matcha: Plain unsweetened matcha powder is best so you can control the full flavors here. Fresh premium grade matcha will provide the best flavor and color to your cookies.
- Chocolate: 27% cocoa butter white chocolate block was used here because it is a higher quality than baking chocolate and controls the level of sweetness in the cookies better. The higher the cocoa content the creamier our white chocolate which results in a smooth profile once baked versus a floury end texture.
- Ice Cream Scoop: The scoop used here creates medium cookies with a diameter of 5 centimeters 1.97 inches. You could use a heaped tablespoon in it's place to create a cookie of similar size.
- You can freeze the dough: Simply shape the dough into individual cookie portions, place them on a baking sheet, and freeze until firm. Once frozen, transfer the cookie dough portions into a sealed container or bag and store them in the freezer for up to 3 months.
- Bake from frozen: You can bake from frozen. Simply remove the cookie dough you want to bake and set on your baking tray. Preheat the oven to 160C/320F and bake until lightly golden, approximately 14 minutes.
Nutrition
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