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Matcha White Chocolate Cookies Recipe

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4.2 from 9 reviews

Delight in these soft and flavorful Matcha Cookies, featuring a unique blend of culinary-grade matcha powder and creamy white chocolate drizzle. Perfectly balanced with a hint of vanilla and a subtle sweetness, these cookies offer a refreshing twist on a classic treat. This recipe yields 18 servings and is ideal for those looking to impress with vibrant color and aroma in every bite.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tablespoon matcha powder (culinary grade)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 egg (room temperature)
  • ½ teaspoon vanilla extract

Extras

  • ⅓ cup white chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Prepare Dry Mixture: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
  2. Melt Butter and Combine Sugars: In a separate medium microwave-safe bowl, melt the unsalted butter. Stir in the brown sugar and granulated sugar until the mixture is smooth and well blended. Add the room temperature egg and vanilla extract, whisking vigorously for about a minute to create a homogenous wet mixture.
  3. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. The dough will be very soft at this stage. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the dough.
  4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
  5. Scoop Dough Onto Pans: Using a medium spring-loaded cookie scoop, form rounded balls of dough and place them on the prepared baking sheets, ensuring about 2 inches of space between each for proper spreading.
  6. Bake Cookies: Bake for 12 to 14 minutes until the edges turn lightly golden but the centers remain soft.
  7. Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  8. Melt White Chocolate: Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is just melted and smooth.
  9. Drizzle White Chocolate: Using a fork, drizzle the melted white chocolate over the cooled cookies. Allow the drizzle to set completely before serving or storing.

Notes

  • Room temperature egg helps the dough combine smoothly.
  • Refrigerating the dough is essential for texture and shape during baking.
  • Use culinary-grade matcha for the best flavor and vibrant color.
  • If you prefer a stronger matcha flavor, you can increase the matcha powder slightly but avoid overpowering the cookies.
  • Ensure white chocolate is gently melted to avoid burning.
  • Store cookies in an airtight container at room temperature for up to a week.

Find it online: https://cozyplatter.com/matcha-white-chocolate-cookies-recipe/