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–+ servings
Matcha cookies.
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5 from 22 votes

White Chocolate Matcha cookies

White Chocolate Matcha cookies made with matcha powder (Japanese green tea) and white chocolate chips are the ultimate chewy, gooey, and buttery cookies for matcha tea fans, in fact, they can easily turn matcha haters into matcha lovers!
Prep Time15 minutes
Cook Time15 minutes
Waiting Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Japanese
Servings: 10
Calories: 224kcal
Author: Katalin Nagy

Equipment

Ingredients

  • 125 g Unsalted butter room temp
  • 150 g Granulated sugar
  • 1 Egg
  • 180 g All purpose flour
  • ½ teaspoon Salt
  • ½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • 4 teaspoon Matcha powder
  • 150 g Callebaut WhiteChocolate (callets)
Metric - US Customary

Instructions

  • With an electric hand mixer whip room temperature butter with sugar for a few minutes
  • Mix in the egg, just until combined
  • Sift in flour, matcha powder, salt, baking powder and baking soda, fold with Rubber spatula
  • Fold in white chocolate chips. Leave some for later so you can place more chocolate chips on the half baked cookies
  • Prepare 2 baking pans with parchment. I recommend baking 5 cookies at once.
  • Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. Do not soften the surface of the balls, in fact, try to keep them as rough as possible for a nice, crackly surface.
  • Let the cookie dough rest in the fridge for an hour. Pre-heat oven to 175 C / 347°F
  • After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate chips on top, then bake them for further 5 minutes.
  • Apply the pan banging and circular trick with the cookie-cutter, if desired. See tips above.
  • Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.
  • Serve them while they are slightly warm. The Cookies will further set as they cool. Store at room temp for a few days in air-tight jar

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Use high-quality culinary grade matcha
  3. You can substitute white chocolate with any other chocolate or even nuts or raspberries
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking. 
  2. Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
  3. Try not to overbake your cookies if you prefer them fudge and gooey

Nutrition

Calories: 224kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 200mg | Potassium: 29mg | Fiber: 1g | Sugar: 15g | Vitamin A: 416IU | Calcium: 20mg | Iron: 1mg