Matcha White Chocolate Cookie Recipe

Ingredients

• 175 g All-Purpose Flour (sifted)
• 2 tbsp Matcha Powder (culinary grade, sifted)
• 0.5 tsp Baking Powder (double‑acting)
• 0.5 tsp Baking Soda
• 0.5 tsp Cornstarch
• 0.5 tsp Kosher Salt
• 0.5 cup Unsalted Butter (softened, room temperature)
• 70 g Brown Sugar (packed)
• 40 g Granulated Sugar
• 1 tsp Vanilla Extract
• 1 large Egg (room temperature)
• 150 g White Chocolate Chips (high‑quality, semi‑sweet)
• 30 g Extra White Chocolate Chips (optional) (for topping 4‑5 min before finish)

Instructions

1. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium bowl whisk together 175 g all‑purpose flour, 2 tbsp matcha powder, ½ tsp baking powder, ½ tsp baking soda, ½ tsp cornstarch, and ½ tsp kosher salt until evenly distributed.

   Time: PT3M

3. Cream Butter

   Place ½ cup softened unsalted butter in a large bowl. Using a hand mixer on medium speed, beat until light and fluffy, about 1–2 minutes.

   Time: PT2M

4. Add Sugars

   Add 70 g brown sugar and 40 g granulated sugar to the butter. Beat on medium‑high speed until the mixture is light and fluffy, about 2–3 minutes.

   Time: PT3M

5. Incorporate Egg and Vanilla

   Add 1 tsp vanilla extract and 1 room‑temperature egg. Mix just until combined, about 1 minute.

   Time: PT1M

6. Combine Wet and Dry

   Add the dry‑ingredient mixture to the wet mixture. Stir on low speed until just combined; a few specks of flour are okay.

   Time: PT1M

7. Fold in White Chocolate

   Gently fold 150 g white chocolate chips into the dough using a spatula, being careful not to over‑mix.

   Time: PT1M

8. Prepare Parchment Grid (Optional)

   Fold a sheet of parchment paper into six equal sections by folding horizontally, then folding the ends toward the center. Unfold and place on the baking sheet.

   Time: PT2M

9. Portion Dough

   Using a 4‑tablespoon cookie scoop, place dough scoops in the center of each parchment section or 2 inches apart on a plain sheet.

   Time: PT2M

10. Bake and Add Extra Chips

    Bake for 18–20 minutes at 350°F. About 4–5 minutes before the end, sprinkle the optional extra white chocolate chips over the cookies and return to the oven to finish baking.

    Time: PT20M

    Temperature: 350°F

11. Steam Release and Shape

    When the cookies are done, tap the baking sheet gently on the counter to release steam, then use a round cutter to shape each cookie into an even circle.

    Time: PT2M

12. Cool

    Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

220

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Whole Wheat Flour (reduce liquid)
• Instead of Matcha Powder: Green Tea Powder
• Instead of Kosher Salt: Table Salt (use 1/3 less)
• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Brown Sugar: Dark Brown Sugar
• Instead of Vanilla Extract: Vanilla Bean Paste
• Instead of Egg: Egg Substitute (1 tbsp flaxseed + 2.5 tbsp water)
• Instead of White Chocolate Chips: White Chocolate Chunks, Chopped White Chocolate

Equipment Needed

• Oven
• Mixing Bowl
• Hand Mixer
• Whisk
• Measuring Cups
• Measuring Spoons
• Parchment Paper (optional)
• Cookie Scoop (4‑tablespoon)
• Baking Sheet
• Wire Rack
• Round Cookie Cutter (optional) (optional)

Critical Steps — Do Not Skip

• Preheat Oven
• Cream Butter until light and fluffy
• Do not over‑mix after adding dry ingredients
• Add extra white chocolate chips at the correct time
• Tap pan to release steam before shaping

Chef Tips from the Video

• Sift the matcha powder with the flour to avoid green specks.
• Use room‑temperature butter and egg for a smoother emulsion.
• If you prefer a stronger matcha flavor, increase to 3 tbsp, but reduce the flour by 10 g.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 3 months.

Room temperature: Keep in a sealed container at room temperature for up to 3 days.

Make-Ahead Tips

• The dough can be refrigerated, wrapped tightly, for up to 24 hours before baking.
• Portion the dough into balls, freeze them, and bake directly from frozen, adding 2‑3 minutes to the bake time.

Frequently Asked Questions