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Chewy Matcha White Chocolate Cookies

A stack of three Chewy Matcha White Chocolate Cookies with visible white chocolate chips on a white plate.
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A recipe for making thick, soft, and chewy cookies flavored with matcha green tea and studded with white chocolate chips.

Ingredients

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  • 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

Instructions

  1. Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the white chocolate chips.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight, to achieve the best chewy texture.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of chilled dough onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers should still appear slightly soft and underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use ceremonial or high-grade culinary matcha powder for the best color and flavor. Sift the matcha with the dry ingredients to prevent clumps.
  • Chilling the dough is crucial for preventing spread and ensuring a thick, chewy cookie.
  • For extra chewiness, slightly underbake the cookies; they will continue to set as they cool.

Nutrition

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