Nothing beats homemade cookies. For this recipe, we’re using the match made in heaven: matcha and white chocolate. It’s a combo that’s a frequent star in our recipes. Not only does matcha provide a fun color, but the flavor combination in cookies is simply delicious. These are chewy cookies, crispy on the outside and still a bit soft on the inside. Bet you can’t stop eating them?
Ingredients (for 12 to 14 cookies)
- 200 grams of pastry flour (not self-raising flour)
- 3 teaspoons of matcha powder
- 100 grams of soft unsalted butter or pastry butter (room temperature)
- 100 grams of light brown sugar
- 90 grams of granulated sugar
- 8 grams of vanilla sugar
- 1 egg
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 125 grams of finely chopped white chocolate or white chocolate chips
- Mixer
- Baking paper
- Spatula
Instructions
Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.
Mix the soft butter until creamy with the granulated sugar, light brown sugar, and vanilla sugar.
Add the egg and mix well.
In a separate bowl, combine the flour, matcha powder, baking soda, and salt.
Add the dry ingredients to the butter mixture and mix well.
With a spatula, fold in about 100 grams of the white chocolate pieces into the dough.
Form 12 to 14 balls of dough and place them on the baking paper. Optionally, dust your hands with some extra flour to make rolling the balls easier. Make sure there is enough space between each ball to prevent them from merging into one big cookie during baking.
Press some of the remaining white chocolate pieces on top of the dough balls.
Bake the cookies in the oven for 10 to 13 minutes until the edges start to become light brown.
Allow them to rest on the baking tray for 5 minutes, then transfer them to a cooling rack to cool completely.
Once the matcha cookies are fully cooled, store them in a sealed container or cookie tin. It’s best to consume the cookies within 4 days.