Crispy edges, gooey centers, and the earthy sweetness of matcha paired with creamy white chocolate. These chewy cookies are everything a matcha lover dreams of.
Ingredients
- ½ cup + 2 tbsp unsalted butter (130g, browned or melted)
- ½ cup white sugar (100g)
- ¾ cup brown sugar (150g, packed)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour (185g)
- 2–2 ½ tsp matcha powder (sifted)
- ½ tsp baking powder
- ½ tsp salt (optional but recommended)
- ½ to ⅔ cup white chocolate chunks/chips (80–100g)
Method
- Butter: Brown butter in a pan until nutty golden. Let cool 10–15 min.
- Mix in both sugars until combined. Add egg + vanilla and whisk until glossy.
- In another bowl, whisk flour, matcha, baking powder, and salt.In another bowl, whisk flour, matcha, baking powder, and salt.
- Fold dry into wet until just combined.
- Stir through white chocolate.
- Scoop into cookie dough balls and place in freezer for at least 30 mins before baking.
- Bake at 350°F (175°C) for 12–14 min, until edges set but centres are soft.
- Cool at least 10 min before eating.
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