Matcha White Chocolate Cookies
User Reviews
5.0
Matcha White Chocolate Cookies
This is the best matcha white chocolate cookie recipe ever! The finished cookies have a crisp exterior and chewy interior with bursts of white chocolate in every bite.
Ingredients
- 1 ¼ cup (6.5 oz) all purpose flour
- 1 tablespoon (0.25 oz) matcha powder (high quality, culinary grade)
- 1 teaspoon (0.28 oz) baking soda
- ½ cup (1 stick) salted butter, melted
- ½ cup (3.82 oz) granulated sugar
- ½ cup (3.35 oz) light brown sugar
- 1 large egg (room temperature)
- 1 teaspoon (0.18 oz) vanilla extract
- ⅓ cup white chocolate chips
Instructions
- In a medium bowl, whisk together flour, matcha, and baking soda until well combined.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, egg, and vanilla extract.
- Gradually mix (about 1 cup at a time) the dry ingredients with the wet ingredients. Mix until well incorporated. Then, fold in the white chocolate chips.
- Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Use a medium size cookie scoop (about 2 tablespoons) to scoop the dough out into balls. Place it on a lined cookie sheet, 2 inches apart.
- Bake for 9-10 minutes. The center will look undone, but the cookie will continue to cook as it cools.
Notes
For best results, use a kitchen scale to measure the flour or use the "spoon and sweep" method. Use a spoon to fluff the flour and lightly spoon it into the measuring cup. Without packing, use a straight-edged spatula or knife to level the flour until it's even with the top of the measuring cup.
Let the eggs come to room temperature to easily incorporate them with the rest of the ingredients.
Chill the cookie dough in the refrigerator for at least 30 minutes before baking.
Use a medium cookie scoop or measuring spoon to scoop out the dough to ensure uniformity and an even bake across the whole batch.
Leave about 2 inches between each piece of dough. When it bakes, it will spread out.
To get a soft and chewy center, bake until they look just barely done. Do not overbake these cookies. I usually never bake for longer than 10 minutes.
For best results, use a kitchen scale to measure the flour or use the "spoon and sweep" method. Use a spoon to fluff the flour and lightly spoon it into the measuring cup. Without packing, use a straight-edged spatula or knife to level the flour until it's even with the top of the measuring cup.
Let the eggs come to room temperature to easily incorporate them with the rest of the ingredients.
Chill the cookie dough in the refrigerator for at least 30 minutes before baking.
Use a medium cookie scoop or measuring spoon to scoop out the dough to ensure uniformity and an even bake across the whole batch.
Leave about 2 inches between each piece of dough. When it bakes, it will spread out.
To get a soft and chewy center, bake until they look just barely done. Do not overbake these cookies. I usually never bake for longer than 10 minutes.
- For best results, use a kitchen scale to measure the flour or use the "spoon and sweep" method. Use a spoon to fluff the flour and lightly spoon it into the measuring cup. Without packing, use a straight-edged spatula or knife to level the flour until it's even with the top of the measuring cup.
- For best results, use a kitchen scale to measure the flour or use the "spoon and sweep" method. Use a spoon to fluff the flour and lightly spoon it into the measuring cup. Without packing, use a straight-edged spatula or knife to level the flour until it's even with the top of the measuring cup.
- Let the eggs come to room temperature to easily incorporate them with the rest of the ingredients.
- Let the eggs come to room temperature to easily incorporate them with the rest of the ingredients.
- Chill the cookie dough in the refrigerator for at least 30 minutes before baking.
- Chill the cookie dough in the refrigerator for at least 30 minutes before baking.
- Use a medium cookie scoop or measuring spoon to scoop out the dough to ensure uniformity and an even bake across the whole batch.
- Use a medium cookie scoop or measuring spoon to scoop out the dough to ensure uniformity and an even bake across the whole batch.
- Leave about 2 inches between each piece of dough. When it bakes, it will spread out.
- Leave about 2 inches between each piece of dough. When it bakes, it will spread out.
- To get a soft and chewy center, bake until they look just barely done. Do not overbake these cookies. I usually never bake for longer than 10 minutes.
- To get a soft and chewy center, bake until they look just barely done. Do not overbake these cookies. I usually never bake for longer than 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 149mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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