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Chewy Matcha White Chocolate Cookies

Three vibrant green, chewy matcha white chocolate cookies resting on a white plate near a window.
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A recipe for soft, thick cookies featuring a distinct matcha flavor balanced with sweet white chocolate chunks. This method focuses on achieving a perfectly chewy texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons high-quality matcha powder
  • 1 cup white chocolate chips or chunks

Instructions

  1. Cream the softened butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the white chocolate chips or chunks.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours, to develop flavor and ensure chewiness.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly from the top rather than flattening them.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft and underbaked.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use ceremonial or high-grade matcha powder for the best color and flavor. Sifting the matcha with the dry ingredients prevents clumps.
  • Chilling the dough is crucial for preventing spread and achieving a thick, chewy cookie.
  • For extra chewiness, slightly underbake the cookies; they will continue to set as they cool on the hot pan.

Nutrition

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