Hey everyone! Today's recipe is for delicious and chewy, matcha and white chocolate cookies!
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Cookies in Japan
What is your favourite kind of cookie? In Japan, crunchy shortbread cookies are probably the most popular. In fact, it's quite difficult to find a good chewy cookie here! And chewy cookies are my favourite kind.
Matcha Cookies
So as you can probably guess, matcha cookies in Japan are nearly always of the crunchy shortbread variety... which don't get me wrong, I love matcha shortbread! But, just imagine a large soft chewy cookie with rich matcha flavour?! And with just 2 teaspoon of matcha, my go-to cookie recipe has been transformed!
I recommend using culinary grade matcha powder. You can buy good quality Japanese Tsujiri Ichi Matcha powder on Dokodemo which can be used for drinking or cooking.
The Secret to Chewy Cookies
Baking time
The most important step you must follow in this recipe is not to let the cookies brown in the oven. Even if they don't look cooked, they're ready! Take them out and leave them to set. They continue to cook a little bit even when they come out of the oven and if you overbake them, they will turn out crunchy.
My oven is very fast so I usually lower the temperature and cook for even less time (one batch even took only 7 minutes!). Usually they should take 8-12 minutes at 375 degrees F (or 190 degrees C) but it's possible they'll be ready faster than that... so that's why I say keep an eye on them after about 6 minutes.
Size of the Cookie
I prefer smaller cookies and using a 1 tablespoon measure allowed me to make 20 medium sized cookies. The cooking time is also based on this size. If you want them bigger, 2 tablespoon is also fine but you might need to cook them a little bit longer (just a minute or so!). 2 tablespoon of dough per cookie will make about 10 large cookies.
Leave Space!
Roll the dough into balls and place them on the baking try. But most importantly, make sure you leave plenty of space between the cookies. They will definitely spread and the edges will stick together. I'm not saying that one giant cookie is a bad thing... but that's not what I was going for here. (haha)
Thicker Cookies
These cookies are chewy no matter what, but if you prefer your cookies on the thicker side then I recommend you to chill them in the fridge for 10-20 minutes before cooking. This prevents them spreading as much, and you'll be left with even thicker and chewier cookies!
Leave to Set
Once they're out of the oven (looking undercooked, but they're not! Don't doubt yourself!) leave them on the baking tray for 5-10 minutes. When you come back to them, you'll be surprised that they've transformed into delicious, chewy and café-worthy cookies!
Fillings
My favourite thing to put in matcha flavoured sweets is white chocolate. The sweetness of the white chocolate really compliments the bitter, earthy flavour of matcha! But of course you can substitute the white chocolate with something else, here are some ideas.
- Milk Chocolate Chips
- Dark Chocolate Chips
- Nuts
- Red Beans
And if you liked this recipe, check out our Matcha and White Chocolate Muffins too!
Print
Chewy Matcha and White Chocolate Cookies (抹茶ホワイトチョコレートクッキー）
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 20 Cookies 1x
Description
How to make chewy Matcha and White Chocolate Cookies (抹茶ホワイトチョコレートクッキー）
Ingredients
- 110g Unsalted Butter (room temperature)
- 100g White Sugar
- 100g Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- 180g Plain Flour
- 2 teaspoon Matcha Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 100g White Chocolate Chips
Instructions
- Preheat your oven to 375 degrees F (or 190 degrees C).
- Mix 180g plain flour, 2 teaspoon matcha powder, ½ teaspoon baking soda, ¼ teaspoon baking powder and ¼ teaspoon salt in a bowl until well combined.
- In a separate bowl, cream 110g softened unsalted butter with 100g white sugar and 100g brown sugar together until well combined.
- Crack one large egg into the bowl with butter and sugar, then add 1 teaspoon vanilla extract.
- Beat until fluffy.
- Mix in your dry ingredients until a dough has formed.
- Mix in 100g white chocolate chips (you can add more or less depending on your preference).
- Line your baking sheet with baking parchment and add the dough in scoops, about 1-2 tablespoon big. Make sure to leave plenty of space between them as they will spread when baked. This mixture is about enough for 20 cookies.
- Put them in the oven and bake for 10-12 minutes. Check on them after 5-6 minutes and keep an eye on them, take them out as soon as they start to brown on the edges. Don't let them brown completely, when you take them out they won't look cooked but I promise you, they are ready!
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
- Enjoy!
Notes
The oven temperature is just a guide based on my experience, but if you have an electric fan oven then reduce the temperature and baking time a little.
When you take them out of the oven they will not look cooked, but they are! If you let them brown in the oven they will be crispy or hard rather than chewy.
Let them cool for 5 minutes before trying to move them or they will break.
Store them in an airtight container for up to a week. You can freeze them too! Make sure the container is airtight to prevent freezer burn.
If you prefer your cookies thicker, chill in the fridge for 10-20 minutes before putting them in the oven. (This reduces the spread of the cookies.) Don't let them get too cold though, otherwise they won't spread enough.
- Category: Sweets
- Method: Baking
- Cuisine: Japanese
Keywords: Matcha Cookies Recipes, Matcha White Choc Chip Cookies, Matcha cookies easy, chewy Matcha cookie recipe, Japanese matcha cookie, matcha cookies best,matcha cookies chocolate, matcha cookies butter
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