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–+ servings

Matcha and White Chocolate Chip Cookies

Prep Time10 minutes
Cook Time10 minutes
Chilling Time15 minutes
Total Time35 minutes
Author Yuto Omura
Servings 16 cookies

Ingredients 
 

  • 110 g unsalted butter room temperature
  • 100 g white sugar
  • 100 g light brown sugar
  • 1 egg preferably room temperature
  • ½ tsp vanilla essence or half 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 egg 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 a sealable container with baking paper. Roll the cookie dough into 40g balls (about 2 tbsp each) and place them in the container in a single layer. Seal with a lid and place in the fridge or freezer while you preheat your oven to 170 °C (338 °F).
    8 balls of matcha and white chocolate cookie dough in a sealable container
  • Once your oven is fully preheated, line your baking sheet(s) with parchment paper or a silicone baking mat. Place the balls of cookie dough on the baking sheet with plenty of space between (they will spread as they bake).
    8 balls of matcha and white chocolate cookie dough laid out on a baking sheet lined with a silicone baking mat
  • Bake on the middle shelf for about 10 minutes, or until slightly browned in the edges and barely cooked in the center.
    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 (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.
    Perfecting the round shape of matcha and white chocolate cookies with a large glass
  • Cool for 20-30 minutes on the baking sheet before moving them. Enjoy!
    A hand holding a matcha and white chocolate cookie

Notes

  • Use soft butter for easy mixing, but avoid melted butter as it can make the cookies greasy.
  • If you prefer thicker cookies, chill in the fridge for 30 minutes to one hour before baking.
  • If you change the size of each cookie, adjust the baking time accordingly (less time for smaller, more time for larger).
  • Use baking parchment or a silicone baking mat to prevent spreading.
  • 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. Cook from frozen at 165℃ for 12-14 minutes.