A recipe for soft, chewy cookies featuring the earthy flavor of matcha balanced with sweet white chocolate chunks.
Author:Ahazzam
Prep Time:20 min
Cook Time:12 min
Total Time:2 hours 32 min
Yield:About 24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons high-quality matcha powder
1 cup white chocolate chips or chunks
Instructions
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, salt, and matcha powder until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the white chocolate chips or chunks.
Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours, to achieve a chewy texture.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. For thicker cookies, slightly press the dough balls down before baking.
Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best green color, use ceremonial or high-grade culinary matcha powder.
Do not overbake; slightly underbaking ensures a chewy center.
If the dough is too stiff after chilling, let it sit at room temperature for 10 minutes before scooping.
Store cooled cookies in an airtight container at room temperature for up to 4 days.