Chewy Matcha White Chocolate Cookies
Soft, chewy, and loaded with earthy matcha and sweet white chocolate, these cookies are quick to make and even quicker to disappear.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer or stand mixer for creaming
- 1 Baking sheet lined with parchment paper
Ingredients
Cookie Dough Ingredients
- ¾ cup Unsalted butter at room temperature (1 ½ sticks)
- ¾ cup White sugar
- ½ cup Light brown sugar
- 1 Large egg
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1 ¾ cups All purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 tablespoons Matcha powder
- 2 teaspoons Cornstarch
- 1 to 1 ½ cups White chocolate chips
Instructions
Baking Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, salt, cornstarch, and matcha powder in a bowl.
- Cream the softened butter with white and brown sugars until light and fluffy.
- Add in the egg, extra yolk, and vanilla extract. Mix until fully combined and smooth.
- Slowly fold the dry ingredients into the wet ingredients until no flour streaks remain.
- Gently fold in white chocolate chips using a spatula.
- Scoop tablespoon-sized dough portions onto the baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes until edges are golden and centers are just set.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temp for a few days, or freezer bags with parchment between layers for longer storage.