Description
These delightful Matcha Cookies with White Chocolate offer a perfect balance of earthy green tea flavor and sweet creamy white chocolate. Soft and chewy with a subtle matcha aroma, they are an ideal treat for tea lovers and cookie enthusiasts alike. Easy to prepare and baked to golden perfection, these cookies bring a sophisticated twist to classic homemade cookies.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter (12 tablespoons), softened
- 3/4 cup granulated sugar
- 1/2 cup + 1 tablespoon light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Add-ins
- 2 cups white chocolate chips (11-ounce package)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to ensure even baking.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Soften Butter: Place the unsalted butter in a large microwave-safe bowl. Heat it gently until very soft but not melted to facilitate smooth mixing.
- Mix Sugars and Butter: Whisk the granulated sugar and light brown sugar into the softened butter until combined. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract thoroughly to create a smooth wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt to evenly distribute the leavening agents and salt.
- Sift in Matcha Powder: Using a fine-mesh sieve, sift the matcha powder into the dry ingredients, then whisk again to incorporate the vibrant green tea powder evenly and avoid clumps.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine without overmixing which could toughen the cookies.
- Add White Chocolate Chips: Fold in the white chocolate chips, ensuring they’re evenly spread throughout the dough.
- Scoop and Shape Dough: Use a 1.5 tablespoon cookie scoop to scoop out balls of dough, then roll each scoop into a ball for uniform cookie size.
- Arrange on Baking Sheet: Place the dough balls on the parchment-lined sheet pan, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges just begin to brown for a soft and chewy texture.
- Settle Cookies: Remove the baking sheet from the oven and firmly bang it on the counter 2-3 times to help the cookies settle evenly.
- Cool: Let the cookies sit on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Do not fully melt the butter; softening is sufficient to achieve the right texture.
- Use a fine-mesh sieve for the matcha powder to avoid lumps in the dough.
- Spacing cookies with about 2 inches between them prevents sticking as they spread during baking.
- Banging the baking sheet on the counter helps flatten and even out the cookies for better texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For more intense matcha flavor, consider increasing matcha powder slightly, but balance with white chocolate accordingly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
