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These matcha white chocolate chip cookies are chewy with the perfect amount of sweetness. They’re easy to make, packed with white chocolate chips, and have a gorgeous green color!
These chewy green matcha cookies are the latest addition to my recipe box. Studded with white chocolate chips, they have the perfect balance of green matcha and white chocolate flavor. Plus just look at that color! These green cookies would be perfect for a simple St. Patrick’s day dessert.
- Easy. Making the matcha cookie dough is a breeze! Just mix everything together in your stand mixer, chill for an hour, then bake.
- Chewy. This cookie recipe includes a small amount of cornstarch, which makes the cookies thicker and delightfully chewy.
- Flavorful. If you love matcha and creamy white chocolate flavors, you are going to adore these cookies!
- Colorful. The green color in these cookies is vibrant and gorgeous. Eating one of these cookies just makes me happy, especially if I have a hot cup of coffee to go with it.
What is Matcha?
Matcha is a finely ground powder made from specially grown and processed green tea leaves. It is rich in antioxidants and has a subtle sweetness with slight grassy notes. It is often used to make matcha tea and matcha lattes, but you can also add it to both savory and sweet recipes.
What is White Chocolate?
White chocolate is a confection made with cocoa butter, milk solids, and sugar. It doesn’t have any cocoa solids or cacao nibs, which are the parts of the cacao fruit that give brown chocolate its color. White chocolate is creamy and sweet. It is fattier than regular chocolate since it has so much cocoa butter.
White chocolate goes especially well with sweets that have floral, citrusy, or light flavors. That’s one of the reasons it compliments the matcha in these cookies so beautifully!
This cookies recipe is fairly straightforward, but it never hurts to have a few tips:
- Use high-quality matcha. I recommend using good-quality matcha for the best flavor. I like to use ceremonial grade matcha.
- Don’t skip the cornstarch. I know this is a slightly unusual ingredient in cookies, but it makes a big difference! If you skip it your cookies will be thinner and won’t be as chewy.
- Press the cookie dough balls down slightly. After you roll the cookie dough into balls and place them on your prepared baking sheet, press each ball down slightly with the palm of your hand. This helps the cookies spread just a bit during baking.
- Let them cool. When your cookies are done baking they will be quite fragile and soft. Let them cool on your baking sheet for at least 10 minutes before moving them to a wire rack to finish cooling. They will finish baking and set during this cool time.
- Don’t overbake. Make sure you don’t overbake these cookies! As I mentioned above, they will still be quite soft when they are finished baking. If you bake them until they are firm you’ll end up with hard cookies once they have cooled completely.
These cookies can be stored in three different ways. Let them cool completely, then store your matcha cookies as follows:
- Counter: Place the cookies in an airtight container and store them on the counter for up to 5 days.
- Fridge: You can extend their shelf life by storing them in an airtight container in the fridge. They’ll keep for up to a week.
- Freezer: Wrap each cookie in saran wrap, then place the wrapped cookies in an airtight, freezer-safe container. They will keep for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours when you are ready to eat some.
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- 10 tablespoons unsalted salted butter, room temperature
- 1 cup granulated sugar
- 1 egg plus 1 egg yolk, 2 eggs total
- 1 and 3/4 cups, 219g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ tablespoons matcha powder
- 1 cup white chocolate chips
- Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar and beat on high speed for 2 minutes.
- Add the egg and the egg yolk. Beat for another minute.
- Right on top of the wet ingredients, add the dry ingredients. Add the all-purpose flour, baking powder, baking soda, salt, and matcha powder and mix to combine on medium speed
- Fold in the white chocolate chips. Mix until just combined.
- Chill cookie dough. Cover the mixer bowl with saran wrap and place in the refrigerator for at least 1 hour.
- Prep your baking tools. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
- Shape the dough. Using your hands or a cookie scoop, form the dough into balls using about 2 tablespoons of dough per cookie. The balls should be roughly 2.5 inches in diameter. Place the dough balls on a cookie sheet lined with parchment 2-3 inches apart. Gently flatten each one slightly by pressing down on each ball with the palm of your hand.
- Bake for 10 - 12 minutes, until a crack forms. The cookies will still be quite soft when they are done and will harden as they cool.
- Cool. Let the cookies cool for at least 5 minutes before transferring them to a wire rack to finish cooling completely.