Matcha White Chocolate Cookies
You might be drinking your matcha everyday but have you ever thought of making a matcha dessert? If you love drinking matcha as much as many other people do, then you're going to love this matcha cookie recipe! Earthy and slightly bitter matcha meets sweet white chocolate in these soft and chewy matcha white chocolate cookies.
My favourite part of this cookie recipe is that it contains matcha, which is known to have health benefits - so I like to call it a guilt-free or healthy-ish dessert! These matcha cookies with white chocolate tastes SO GOOD, so that's another plus!
What is Matcha?
If you would like to do a little bit more reading on matcha and why it's so great, you can read this article which explains the health benefits of matcha. In short, matcha is a type of green tea (it comes from the same plant). However, it contains more caffeine and more antioxidants than regular green tea. It can help promote liver, heart, and brain health...and it tastes amazing!
Matcha green tea has become increasingly popular in teas, lattes, and desserts -- and for good reason, too!
Ingredients Needed for Matcha White Chocolate Cookies
- All-purpose flour: this is the main ingredient, also contributing to the texture of the cookie.
- Baking soda and baking powder: gives the cookie some height and helps the cookie spread a bit.
- Matcha powder: adds a beautiful earthy flavour and complements the sweetness of the cookie. It also adds the colour to the cookie.
- Unsalted butter: this ingredient, along with the flour, helps give the cookie structure.
- Granulated sugar: adds sweetness.
- Brown Sugar: adds sweetness and chewiness to the cookie.
- Eggs: holds the cookie together.
- Vanilla extract: adds a subtle vanilla flavour.
- White chocolate: complements the matcha flavour and adds another element of texture.
The Best Type of Matcha for Desserts
The best type of matcha that you can use for making things like desserts would be culinary-grade matcha powder. The flavour is not as subtle as ceremonial-grade matcha and it is more affordable. I usually make my drinks with ceremonial-grade matcha and desserts with culinary-grade matcha. If you want to make these white chocolate matcha cookies with a more subtle matcha flavour, you can absolutely go for the ceremonial-grade matcha.
How To Make Matcha White Chocolate Cookies
- Mix together the dry ingredients, be sure to sift the matcha powder first.
- Cream the butter, white sugar, and brown sugar together for a few minutes until light and fluffy. Add eggs and vanilla, mix until combined.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined. Fold in the chopped white chocolate. Cover and refrigerate for 30 to 45 minutes.
- Using a 3 tbsp cookie scoop, scoop cookie dough balls onto a lined cookie sheet, 2 inches apart. Bake for 10-12 minutes. Let rest out of oven for 5 to 10 minutes, then transfer to a cooling rack.
Tips and Tricks for Matcha Green Tea Cookies
- This matcha cookie recipe has 1 tbsp of matcha in it. If you like a stronger matcha taste, you can add 2 tbsp of matcha in this recipe. I personally used 2 tbsp because I love matcha with its earthy and bitter taste! The white chocolate adds the perfect amount of sweetness to it.
- I recommend chilling the dough for 30 to 45 minutes. This will help prevent the cookies from spreading out too much, which will result in flatter cookies.
- Use a cookie scoop or ice-cream scoop to get the perfect round cookie.
- When out of the oven, let the chewy matcha cookies fully cool before enjoying.
How to Store Cookie Dough and Cookies
The best way to store cookie dough is to scoop the dough out into 3 tbsp dough balls, place on a baking sheet, and flash freeze for about 30-40 minutes. Then place them all in a ziploc bag and place back into the freezer. These will last for up to 3 months. When ready to bake, simply place the cookie dough balls onto a lined cookie sheet, 2 inches apart and bake. They will take a bit longer than normal to be cooked.
Your baked matcha green tea cookies can be stored in an airtight container for up to 3 days.
FAQ for Matcha White Chocolate Cookies
Yes, you can absolutely use white chocolate chips in place of the roughly chopped white chocolate.
Yes, as long as you cover your cookie dough properly, you can rest the dough in the fridge for up to 24 hours.
Here is another cookie recipe you might love. Brown Butter Chocolate Chip Cookies
Soft and chewy matcha green tea cookies made with the perfect amount of matcha. The sweet white chocolate chunks complement the earthy and slightly bitterness of the matcha.
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp matcha powder (sifted)
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 3/4 cup white chocolate (roughly chopped)
In a medium sized bowl, mix together the all-purpose flour, baking soda, baking powder, salt, and matcha powder (be sure the matcha powder is sifted before mixing into the other ingredients).
Set this mixture aside.
In a large bowl, cream the unsalted butter, white sugar, and brown sugar together until light and fluffy. This can take anywhere from 2 to 5 minutes, depending on if you're beating the mixture by hand or with a mixer.
Add eggs one at a time, mixing after each addition. Add vanilla and mix until everything is combined. Overmixing can cause your cookies to be flat, so do not overmix.
Gradually add the dry ingredients into the butter mixture, mixing gently until it is ALMOST fully combined. At this point, add the roughly chopped white chocolate and fold it into the batter. After folding in the chocolate, the batter should now be fully combined.
Cover the bowl with plastic wrap and let rest in the fridge for 30 to 45 minutes.
After 30 to 45 minutes, preheat oven to 350F and line a cookie sheet with parchment paper.
Use a 3 tbsp cookie scoop to scoop the cookie dough onto the lined cookie sheet. Place the cookie dough balls 2 inches apart.
Bake in preheated oven for 10 to 12 minutes. Edges should look a little golden and center should not be completely set.
Remove cookies from oven and allow to rest for 5 to 10 minutes, before transferring them to a cooling rack.
If baking in batches, repeat steps 5 & 6.
