The only thing better than Matcha Cookies is White Chocolate chip Matcha Cookies. The cookies are soft and chewy with a beautiful bright Matcha green tea flavor. I bet you would love them even if you are not a Matcha fan (like my kiddos). So whenever you need something sweet and chewy, these Matcha cookies are perfect for a cozy afternoon snack, potlucks, or just a dessert with a cup of tea!
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What is Matcha?
Matcha is a powder that’s made of finely ground green tea leaves. Matcha is typically stronger than regular green tea since it contains the whole tea leaf. Matcha is bright green, rich in antioxidants, and has many health benefits. It is great in teas, lattes, smoothies, and baked goods.
My husband loves Matcha lattes. Starbucks makes their Matcha lattes with custom sweetened matcha powder and hot or cold steamed milk. Have you tried it? It’s basically a sweetened latte with Matcha… delicious…anyway, back to the topic…let me know if you tried my recipe.
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White Chocolate Chip Matcha Cookies
- 1 3/4 cup (180 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon (10 grams) cornstarch
- 2 tablespoons Matcha powder
- 1 1/2 sticks (170 grams) butter unsalted at room tempature
- 3/4 cup (70 grams) granulated sugar
- 1/3 cup (70 grams) light brown sugar
- 1 large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1-1 1/2 cups (200-300 grams) white chocolate chip
- In a small bowl, whisk together flour, baking powder, baking soda, salt, cornstarch, and Matcha powder.
- In a standing mixer fitted with a flat beater, beat the butter and sugars on medium speed. Beat for about three to five minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Beat again until smooth. Scrape the sides of the bowl as necessary.
- Add the dry ingredients to the wet ingredients and combine until a dough forms.
- Using a rubber spatula, mix in the white chocolate chips.
- Place the dough in the refrigerator and let it rest for 30 minutes.
- Preheat the oven to 350°F/180°C.
- Line a sheet pan with parchment paper.
- Using two spoons or an ice cream scooper, scoop dough balls onto a parchment-lined baking sheet. Make sure to space out the cookies (they flatten and expand in the oven).
- Bake for about 10 to 12 minutes until the edges are golden and the center is still a bit soft.
- Leave them on the pan for about 5 minutes or until firm before transferring them to a cooling rack.