Matcha White Chocolate Cookies
The rich, grassy notes of ceremonial-grade matcha pair beautifully with creamy white chocolate chunks, creating a stunning emerald-green treat that's as beautiful as it is delicious.
Servings 18 medium cookies
Calories 158kcal
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
Calories: 158kcal