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–+ servings
matcha green tea and white chocolate cookies on a white plate with a brown rim

Matcha and White Chocolate Cookies

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By Yuto Omura
https://sudachirecipes.com
Learn how to make the ultimate soft and chewy cookies with a Japanese twist with this delicious matcha and white chocolate cookie recipe! Flavoured with matcha green tea powder and a hint of classic vanilla then loaded with white chocolate chunks, this cookie recipe is perfect for matcha lovers with a sweet tooth!
Prep Time10 minutes
Cook Time10 minutes
Chilling Time15 minutes
Total Time35 minutes
Course Sweets and Desserts
Cuisine Japanese
Servings 16 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 15 minutes
Total Time: 35 minutes
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 16 cookies

Equipment

Ingredients 
 

  • 110 g unsalted butter room temperature
  • 100 g white sugar
  • 100 g light brown sugar
  • 1 medium egg(s) preferably room temperature
  • ½ tsp vanilla essence or ½ the amount of vanilla extract
  • 180 g all-purpose flour
  • 1 tbsp matcha powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 150 g white chocolate

Instructions 

  • Take a large mixing bowl and mix 110 g unsalted butter, 100 g white sugar and 100 g light brown sugar until smooth and creamy.
    cubed butter, light brown sugar and white sugar in a mixing bowl
  • Crack 1 medium egg(s) into the bowl and add ½ tsp vanilla essence. Mix gently but thoroughly until well combined, being careful not to let the egg get foamy.
    Adding egg and vanilla to cookie dough mixture in a mixing bowl
  • In a separate bowl, add 180 g all-purpose flour, 1 tsp baking soda and ¼ tsp salt. Sift in 1 tbsp matcha powder and whisk until evenly distributed.
    Matcha, baking soda, salt and flour in a bowl
  • Pour the dry ingredients into the wet ingredients and mix until a dough forms.
    Adding the dry ingredients to the wet ingredients
  • Cut 150 g white chocolate into rough chunks and mix them into the dough.
    Adding white chocolate chunks to matcha cookie dough in a mixing bowl
  • Line your baking sheet(s) with baking paper and roll the dough into 40g balls (approx 2 tbsp per cookie). Place the balls of dough on the baking sheet with plenty of space between (they will spread as they bake).
    Place the baking sheet(s) in the fridge or freezer and allow them to chill while you preheat the oven to 180 °C °C (356 °F).
    8 balls of matcha and white chocolate cookie dough laid out on a baking sheet lined with a silicone baking mat
  • Once the oven is heated, place the cookies on the middle shelf (I recommend one baking sheet at a time for more even cooking) and bake for 8-10 minutes or until slightly brown around the edges. (The middle will be barely cooked and this is a good thing, do not overbake!)
    Cooked matcha and white chocolate cookies resting on a baking sheet and being shaped with a knife
  • While they're still hot, take a large glass or cookie cutter (it should be bigger than the cookies) and place it over one cookie. Move it in a circular motion to neaten the edges and make each cookie perfectly round (do not cut!). Alternatively, neaten the edges using the side of a cutlery knife.
    Allow the cookies to cool for 20-30 minutes on the baking sheet.
    Perfecting the round shape of matcha and white chocolate cookies with a large glass
  • Enjoy!

Notes

If you prefer thicker cookies, chill in the fridge for 30 minutes to one hour before putting them in the oven.
Baked cookies can be stored in an airtight container at room temperature for 3-4 days, in the fridge for 1 week or in the freezer for up to 2 months.
Unbaked cookie dough can be stored in the refrigerator for 2-3 days or frozen for up to 2 months.