This recipe for White Chocolate Chip Matcha Cookies is based on the household favorite Chocolate Chip Cookies, but with an Asian twist. | wildwildwhisk.com
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5 from 2 votes

White Chocolate Chip Matcha Cookies

The creaminess of white chocolate chips is a great compliment to the light Matcha flavor in these cookies.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies, Dessert
Cuisine: American, Japanese
Servings: 18 cookies
Calories: 315kcal
Author: Trang

Ingredients

  • 8 ounce unsalted butter 2 sticks
  • 2 cup + 1 tablespoon all-purpose flour
  • 3 tablespoon matcha green tea powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • 1 bag of white chocolate chip about 11 oz

Instructions

  • Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
  • Meanwhile, sift or mix together flour, matcha powder, salt, baking soda and baking powder in a medium bowl.
  • In a small measuring cup, add the eggs, milk and vanilla extract, whisk together. Set aside.
  • Add the cool butter and sugar in a stand mixer mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
  • Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
  • Lower the mixer speed and gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
  • Once all the flour is incorporated, turn the mixer speed to stir and add the white chocolate chips, mix until the chips are evenly distributed.
  • Use a large ice cream scoop (about 2 ounces in size) to portion cookie dough onto a parchment paper lined baking sheet or large container. Cover and refrigerate for at least 1 hour.
  • Preheat oven to 350°F.
  • Place already portioned cookie dough onto a parchment paper lined baking sheet, spacing 1” apart.
  • Bake for 15 minutes, in multiple batches, in the middle of the oven.
  • Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.

Nutrition

Serving: 69g | Calories: 315kcal