Matcha and White Chocolate Cookies
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Matcha and White Chocolate Cookies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 110 g unsalted butter room temperature
- 100 g white sugar
- 100 g light brown sugar
- 1 egg preferably room temperature
- ½ tsp vanilla essence or ½ the amount of vanilla extract
- 180 g all-purpose flour
- 1 tbsp matcha powder
- 1 tsp baking soda
- ¼ tsp salt
- 150 g white chocolate
Instructions
- Take a large mixing bowl and mix 110 g unsalted butter, 100 g white sugar and 100 g light brown sugar until smooth and creamy.
- Crack 1 egg into the bowl and add ½ tsp vanilla essence. Mix gently but thoroughly until well combined, being careful not to let the egg get foamy.
- In a separate bowl, add 180 g all-purpose flour, 1 tsp baking soda and ¼ tsp salt. Sift in 1 tbsp matcha powder and whisk until evenly distributed.
- Pour the dry ingredients into the wet ingredients and mix until a dough forms.
- Cut 150 g white chocolate into rough chunks and mix them into the dough.
- Line your baking sheet(s) with baking paper and roll the dough into 40g balls (approx 2 tbsp per cookie). Place the balls of dough on the baking sheet with plenty of space between (they will spread as they bake).Place the baking sheet(s) in the fridge or freezer and allow them to chill while you preheat the oven to 180 °C °C (356 °F).
- Once the oven is heated, place the cookies on the middle shelf (I recommend one baking sheet at a time for more even cooking) and bake for 8-10 minutes or until slightly brown around the edges. (The middle will be barely cooked and this is a good thing, do not overbake!)
- While they're still hot, take a large glass or cookie cutter (it should be bigger than the cookies) and place it over one cookie. Move it in a circular motion to neaten the edges and make each cookie perfectly round (do not cut!). Alternatively, neaten the edges using the side of a cutlery knife.Allow the cookies to cool for 20-30 minutes on the baking sheet.
- Enjoy!
Notes
- If you prefer thicker cookies, chill in the fridge for 30 minutes to one hour before putting them in the oven.
- Baked cookies can be stored in an airtight container at room temperature for 3-4 days, in the fridge for 1 week or in the freezer for up to 2 months.
- Unbaked cookie dough can be stored in the refrigerator for 2-3 days or frozen for up to 2 months.
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