These matcha white chocolate cookies are a delightful twist on the classic chocolate chip cookie, featuring the earthy, slightly bitter notes of matcha balanced by the creamy sweetness of white chocolate. The result is a soft, chewy cookie with vibrant green hues and bursts of melted white chocolate.
Matcha, a finely ground Japanese green tea, has been revered for centuries in traditional tea ceremonies. In recent years, its versatility in baking has grown popular, adding depth of flavor and a striking green color to cookies, cakes, and pastries. Pairing matcha with white chocolate enhances its natural umami richness, making these cookies an indulgent yet sophisticated treat.
What you will need:
| Ingredient | Measure |
| Soften Unsalted Butter | 95g |
| Superfine White Sugar | 140g |
| White Chocolate Chunks | 63g or more |
| All purpose flour | 140g |
| Corn Starch | 14g |
| Baking soda | 2g |
| Kosher or table salt | 2.5g |
| Eggs | 27g |
| Match Powder | 1.2g |
| Water | 7g |
Time Required
Preparation time – 15 minutes
Chill time – 2-4 hours
Baking time – 12-15 minutes
Nutrition Profile / 100g
Calories ~471 kcal
Carbohydrates ~58.3 g
Sugars ~30.1 g
Fats ~22.7 g
Saturated Fat ~13.5 g
Proteins ~5.3 g
Fiber ~1.1 g
Sodium ~210 mg
Equipments:
- Digital Scale
- Mixing bowls
- Whisk
- Hand or stand mixer
- Sifter
- Spatula
- Baking sheets
- Parchment paper
- Ice cream scooper
Instructions:
Combine the Wet Ingredients:
- Cream the softened butter and white sugar together using a hand or stand mixer until the mixture becomes light and fluffy (about 2-3 minutes).
- Add the egg and matcha dissolved in water to the butter mixture, mixing until fully combined.
Combine the Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, corn flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain.
- Gently fold in the white chocolate chunks using a spatula, ensuring even distribution.
Chill and Bake:
- Cover the dough with plastic wrap and refrigerate for at least 2 hours. This step enhances the flavor and prevents excessive spreading during baking.
- Preheat the oven to 175°C (350°F).
- Line a baking sheet with parchment paper.
- Scoop out equal portions of dough (about 30-40g per cookie) and place them onto the lined baking sheet, spacing them about 5 cm apart.
- Bake for 12-15 minutes, or until the edges turn golden while the center remains slightly soft.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm for gooey chocolate pockets or fully cooled for a chewier texture.
Serving Suggestions
Pair with a warm cup of matcha latte or hot vanilla milk for a cozy treat.
Serve alongside fresh berries for a contrasting tartness.
Drizzle with melted white chocolate for an extra indulgent touch.
My Tips:
- Use high-quality matcha – Culinary-grade matcha works best for baking, ensuring a bright green color and strong flavor.
- Chill the dough – Prevents cookies from overspreading and intensifies flavor.
- Measure flour correctly – Overpacking flour can lead to dry cookies. Use a scale for precision.
- Don’t overbake – Cookies will continue cooking from residual heat after being removed from the oven.
Troubleshooting Guide:
| Issue | Possible Reason | How to Fix it |
|---|---|---|
| Cookies spread too much | Dough is too warm or need more flour | Chill the dough before baking and/or increase flour by 10% |
| Cookies are too cakey | Too much flour or overmixing | Weigh flour accurately, and mix just until combined |
| Matcha flavor is too weak | Low-quality or too little matcha | Use high-quality matcha and adjust quantity to taste |
| Cookies are too hard | Overbaked or too little butter | Bake just until edges set, and use room-temperature butter |
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