White Chocolate Matcha Cookies
White Chocolate Matcha Cookies- Chewy, earthy matcha cookies, pools of white chocolate. No mixer required, with a bit of chill time that will be worth the wait.
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Matcha Cookies, I ideally wanted them to be strong in flavor but with the perfect balance of sweetness from the white chocolate chips. So I give you my perfect cookies, my version of my favorite matcha white chocolate cookies. It's made with brown butter, 2 different types of sugars, an extra egg yolk, and 2 tablespoons of matcha for a strong matcha flavor. So if you love a chewy cookie with crisp edges and an earthy matcha flavor you'll love this recipe!
Why you'll love these White Chocolate Matcha Cookies:
- Easy recipe: No fancy mixer required, just a bowl, whisk and saucepan for browning the butter. Want to make it easier than skip this step of browning but I love the depth of flavor.
- Matcha flavor: Strong matcha flavor but feel free to add less if it's too strong for you. Perfect for a matcha lover
- Freezer Friendly: Make a double batch and scoop and freeze these cookies for a midnight craving anytime
White Chocolate Matcha Cookies Ingredients:
- All Purpose Flour: These cookies were tested with all purpose flour. I'm not too familiar with gluten-free flour enough to tell you it's a good substitute.
- Sugar: A blend of granulated sugar and brown sugar are used in this recipe. I love using light brown and dark brown sugar in my recipes. I love the flavor of dark brown sugar but sometimes it makes the cookies too dark so I add a blend of both! Feel free to use just light brown sugar if that's all you have.
- Baking Soda: Use baking soda and not baking powder, baking powder is not a good substitute.
- Butter: Unsalted Butter, doesn't have to be at room temperature, but room temperature butter does brown a bit faster.
- Matcha: You'll need a good quality matcha powder. Scroll down to read more about different Matchas.
- Egg: Use large room temperature eggs
- Vanilla Extract: A whole tablespoon of vanilla is used in this recipe! You might wonder why you can't taste the vanilla in some recipes and simply it's because you're not using enough!
- White Chocolate: Use white chocolate chips, or chunks. I always have a bag of white chocolate callets I use and a white chocolate bars.
Full measurements are listed in recipe card below.
Let's Make White Chocolate Matcha Cookies:
In a medium saucepan add the butter cook on low to medium heat. It will start to bubble and foam and once it starts to foam it'll start to crackle and start browning. The bottom of the pan should have brown speckles. Take it off the heat and allow it to cool for 30 minutes until just warm to touch
Add the warm browned butter to a large mixing bowl and add the sugars.
Mix until combined and then add in the eggs one by one whisking in between each egg addition, along with the vanilla extract.
Brown Butter, both sugars eggs and vanilla extract mixed together.
Sift the dry ingredients (flour, baking soda, salt and matcha powder) over the wet ingredients.
Incorporate the dry ingredients into the wet ingredients with a rubber spatula until just mixed
Add in the white chocolate and finished folding the dough.
Roll the cookies into 3 tablespoon balls or use a medium cookie scoop
Place extra white chocolate chunks on top of each cookie dough and then wrap with plastic wrap to allow the dough to chill for 30 minutes.
While the matcha cookie dough is chilling prepare two baking sheets with parchment paper.
Once chill, and bake cookies at 350F for 10-12 minutes on prepared baking sheets. When the cookies are out of the oven bang tray on the oven just once (this helps creates the chewy texture) and then swirl around cookie cutter over the cookies to create the perfect circle cookie. Allow cookies to cool for 5 to 10 minutes before removing to a wire rack to allow them to fully cool.
Storage:
Store cookies in an airtight container for up to 3 days on the counter.
Any leftover dough can be refrigerated for up to 3 days or scooped and frozen for future use for up to 3 months.
What kind of matcha is best?
Culinary Grade Matcha is best for baking. But honestly, I can tell you that if you want that beautiful vibrant green, you're going to have to use a ceremonial grade. Only ceremonial-grade matcha will give you that vibrant green color matcha cookie that you desire.
In this recipe I used Aiya Culinary matcha. I purchased it on amazon.
Variations to try next time:
- Incorporate any add-ins into the matcha cookie batter:
- Create a blended of milk chocolate chips, dark and semi-sweet chips
- Macadamia nuts and white chocolate
- White chocolate, cranberries and even dried blueberries
Tips: White Chocolate Matcha Cookies
Scoop cookie dough balls before chilling and freezing to make it easier. Have you ever tried scooping cold dough before? It's terrible!
Measure flour with a kitchen scale instead of a measuring cup, a little too much flour can create a drier and cakier cookie, even if it's just a tablespoon or two more!
Don't skip the pan bang trick! Use a large round cookie cutter and scoot the cookies in a circle right when the cookies came out of the oven after banging the tray.
Underbake the cookies, the best trick to achieve soft cookies with crisp edges.
Yes! I recommend using a kitchen scale to measure ingredients as sometimes doubling a recipe can cause difficulties.
No you can certainly skip this step! But try it at least once and you might just be hooked! it's one of the best parts in my opinion.
More Matcha Recipes:
White Chocolate Matcha Cookies
Ingredients
- 1 cup Unsalted Butter Browned- 2 sticks
- 1 cup Brown Sugar 200g
- ⅓ cup White Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 ¾ cup All Purpose Flour 225g
- 1 teaspoon Baking Soda
- 2 tablespoon Matcha
- 1 tablespoon Vanilla Extract
- 1 teaspoon Salt
- 8 ounces White Chocolate Chunks/Chips
Instructions
- Mix browned butter, sugars, eggs (one at a time), and vanilla.
- Fold in flour, baking soda, salt, and matcha. Stir in white chocolate.
- Chill dough for at least 30 minutes.
- Scoop 3 tablespoon balls and place 8 cookies on a baking sheet pan.
- Bake at 375°F for 10–12 min on parchment lined trays.
- Bang tray immeditadly after cookies come out of the oven.
- Allow the cookies to cool on the tray for 5 minutes and transfer to a wire rack to allow it to cool.
Notes
If you've made these white chocolate matcha cookies make sure to tag us on our social media @ofjensweets on Facebook, TikTok and Instagram. I would also love and appreciate it if you took the time to leave a comment below! Thank you so much.
