These matcha white chocolate cookies are large, chunky cookies that are soft on the inside and crispy on the outside. They are full of matcha flavors that balances out perfectly with the creamy, sweet white chocolate chips. And the best part? This is a small batch recipe that requires no chilling.
Prep Time10 minutesmins
Cook Time15 minutesmins
Yield: 5large cookies (4 oz each)
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Ingredients
8tablespoonsunsalted buttermelted and cooled (usually 1 stick)
Preheat the oven to 375°F and prepare a sheet pan lined with parchment paper.
In a large mixing bowl, add the melted butter, sugar, and salt. Whisk vigorously until emulsified, about 1 to 2 minutes. Add the egg and vanilla extra and whisk until combined.
Sift in the all-purpose flour, matcha powder, and baking soda, and using a rubber spatula, mix until no more dry ingredients are visible. Don't over mix or you'll make tough cookies!
Add the white chocolate chips and mix until the chocolate chips are as evenly distributed as possible.
Using a 4 ounce cookie scoop, evenly portion the cookie dough and place them on the parchment lined sheet pan, about 3 to 4 inches apart.
Bake the matcha cookies for about 13 to 15 minutes, or until the edges of the cookies are just turning golden brown.
Remove the cookies from the oven and let them cool for 5 to 10 minutes. Enjoy them warm for gooey centers or let them cool completely for a crispier outside! They are also great with a glass of milk.
Notes
Please refer to the post above for step by step photo reference, tips, and FAQs!
This recipe makes five large 4 ounce cookies. If you prefer, you can make smaller cookies by using a 2 to 3 tablespoon cookie scoop. Decrease the oven temperature to 350°F and reduce the baking time to around 10 minutes, up to 15 minutes.