Matcha White Chocolate Chip Cookies
Don't let the color scare you off—made with just 10 ingredients, these chewy chocolate chip cookies have the perfect balance of sweetness, white chocolate, and a hint of green tea to make a truly delicious treat!
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Servings: 36 cookies
Ingredients
- 1 cup unsalted butter, gently melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 to 3 ¼ cups all-purpose flour, spooned and leveled
- 1 tablespoon good-quality matcha1, sifted (for a stronger matcha flavor, use 2 tablespoons)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ⅔ to 1 cup chopped white or dark/semisweet chocolate
- Flaky salt, optional
Instructions
- Whisk together the all-purpose flour (start with 3 cups), sifted matcha powder, baking soda, and salt in a medium bowl until well combined. Set aside.
- Cut the butter into cubes and place into a large, heat-safe bowl. Gently heat the butter in 30-second increments in the microwave or on the stove until just melted (you do not want it to be hot).
- To the melted butter, add the brown sugar and granulated sugar and whisk for 1-2 minutes until well combined, then beat in the eggs and vanilla extract.
- Once the mixture is smooth, fold in all of the dry ingredients. Just before the flour is fully combined, add in the chopped chocolate and mix until there are no more streaks of flour left. If the dough is still too wet, add more flour as necessary—you'll know it's done when you can pinch a bit of dough between your fingers without any sticky residue left behind.
- Scoop the dough onto a baking sheet lined with wax or parchment paper (no need to space them apart). Cover the tray with plastic wrap and refrigerate for at least 2 hours but up to 4-5 days. You can bake the cookies without chilling them, but they will spread more and have less flavor—if you're short on time, I recommend freezing the cookies for at least 1 hour before baking.
- At this point, the cookie dough can be frozen for later.2
- When ready to bake, preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Evenly space the cookie dough balls onto the baking sheet with a 2'' gap between each cookie. If desired, press the top of the dough with more chopped chocolate pieces.
- Bake for 12 minutes, rotating the tray halfway through. Remove the cookies from the oven once the edges are golden brown and set, but do not overbake. The inside of the cookies should still be slightly raw, as they will continue to cook as they cool. Once out of the oven, sprinkle the cookies with flaky salt (if desired) and allow to cool before serving.
Notes
- You can use either ceremonial grade or culinary grade matcha powder, but make sure it's good quality. I used ceremonial grade matcha for this recipe—since it's made from younger tea leaves, it has a subtler, sweeter flavor compared to culinary grade (which is stronger and more bitter). Keep this in mind when deciding between using 1 or 2 tablespoons of matcha in the recipe (depending on how strong of a flavor you want).
- To freeze, portion the cookie dough onto a baking sheet and place it in the freezer for 1 hour. Once firm, store the dough balls in a plastic bag in the freezer for 3-6 months. To cook, follow the baking instructions as written (no need to thaw the dough), but the cookies may need a couple of more minutes in the oven.