Matcha White Chocolate Cookies Recipe
Delight in these Matcha White Chocolate Cookies, a perfect blend of earthy matcha powder and sweet white chocolate chunks. These soft and chewy cookies are infused with ceremonial-grade matcha and enhanced with creamy milk powder for a delicate, rich flavor. Easy to make and baked to perfection, they offer a unique twist on classic cookies that’s perfect for matcha lovers and anyone craving a subtly sweet treat.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 32-34 minutes
- Yield: Approximately 12-14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
- 1 tablespoon milk powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 115 g unsalted butter, softened to room temperature
- 150 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 100 g white chocolate, roughly chopped, plus a handful extra for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, matcha powder, milk powder, baking powder, baking soda, and salt. Stir well and set aside to ensure even distribution of leavening agents and matcha flavor.
- Cream Butter and Sugar: Using an electric hand mixer, beat the softened unsalted butter until very creamy. Gradually add granulated sugar and continue to beat until the mixture is light, fluffy, and well combined, which usually takes around 3-4 minutes.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture. Mix thoroughly until all ingredients are fully combined and the mixture is smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients. Use the mixer on low speed to blend until the dough is almost uniform, leaving a few flour patches to avoid overmixing.
- Fold in Chopped White Chocolate: Gently fold the roughly chopped white chocolate into the dough using a silicone spatula. Mix just until combined to maintain the structure and prevent chocolate from melting prematurely.
- Scoop Cookie Dough: Use a 4-tablespoon ice cream scoop to portion out dough balls. Place them evenly spaced (about 2 inches apart) on the prepared baking sheet to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes. When 2 minutes remain, optionally press a few extra white chocolate chunks on top of each cookie for added gooeyness and visual appeal.
- Cool Cookies: After baking, let the cookies cool on the baking sheet for 10 minutes to firm up slightly. Then transfer carefully to a wire rack to cool completely, ensuring the perfect chewy texture.
Notes
- Use high-quality ceremonial or culinary grade matcha powder for best flavor and vibrant green color.
- Room temperature butter and egg ensure proper mixing and a tender cookie texture.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Spacing cookies about 2 inches apart on the baking sheet allows for even spreading without merging.
- Adding extra white chocolate chunks on top just before the end of baking enhances the look and taste of the cookies.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Find it online: https://oliviabakes.com/matcha-white-chocolate-cookies-recipe/
