Soft and Chewy Matcha Cookies
I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!
Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.
I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.
For now, let's see how to make these Matcha Chocolate Chip Cookies.
Ingredients
- 250 grams (2 cups) all-purpose flour
- 30 grams (2 ½ tablespoons) matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams (1 cup) white chocolate chips
Method
- In a medium-sized bowl, sift together the flour, matcha powder, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
- Gently fold in the white chocolate chips.
- Divide into 9 parts and roll into balls and then chill in the fridge for at least 2 hours or until firm.
- Preheat your oven to 340°F (170°C) and line two baking sheets with parchment paper.
- Bake the cookies for 20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Tricks
- To enhance the matcha flavor, use a high-quality, finely ground matcha powder. You can also simply add more matcha powder to your taste.
- Gently fold in the dry ingredients to avoid overmixing, and stop mixing as soon as the dough comes together.
- Taste the dough before cooking and adjust the sugar and/or matcha as needed.
- Ensure to chill the dough before baking to prevent the cookies from melting too much.
- To add a more nutty flavor, you can also brown the butter before using it in the dough. Be sure to cool down the butter before using!
Ingredient Variations and Substitutions
Try these alternative ingredients to achive different flavour variations.
- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolate twist.
- Swap white chocolate chips for semi-sweet chocolate chips or dried cranberries for added depth of flavor.
- Add some nuts like macadamia, wallnuts or sliced almonds for an even more crunchy texture.
Nutritional Information
Based on a serving size of around 100 grams, these cookies provide approximately:
- Calories: 475 kcal
- Carbohydrate Content: 58 grams
- Cholesterol Content: 70 milligrams
- Fat Content: 25 grams
- Protein Content: 6 grams
- Saturated Fat Content: 15 grams
- Sodium Content: 200 milligrams
- Sugar Content: 30 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 7 grams
Frequently Asked Questions
How should I store my Matcha White Chocolate Chip Cookies?
Keep the cookies in an airtight container at room temperature for up to a week.
Can I freeze the dough for future use?
Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.
What if I don't have parchment paper?
You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.
Can I make these cookies gluten-free?
Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.
How do I ensure consistent matcha flavor in my cookies?
For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.