Green Matcha White Chocolate (Printable View)

Chewy treats with earthy matcha and creamy white chocolate, perfect alongside tea or as a sweet delight.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder (culinary grade)
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/2 cup light brown sugar, packed
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 cup white chocolate chips or chunks

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, matcha powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold the white chocolate chips into the dough until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes until edges are set but centers remain slightly soft for chewy texture.
09 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The texture is soft and chewy in the middle with slightly crisp edges, exactly how a cookie should be.
  • Matcha and white chocolate create this sophisticated flavor combination that still feels like comfort food.
  • These cookies actually look stunning on a plate with that gorgeous green color.
02 -
  • Overbaking is the enemy of chewy cookies, so pull them out when the centers still look slightly soft.
  • Matcha quality matters because cheap powder can taste bitter and grassy instead of pleasantly earthy.
  • Chilling the dough for 30 minutes before baking prevents the cookies from spreading too much.
03 -
  • Scoop all your dough before baking so the cookies bake evenly and finish at the same time.
  • Rotate the baking sheets halfway through baking for consistent browning.

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