Vibrant green with a soft, chewy center and crispy edges. What more could you want from a cookie?
A lot of people are asking for the recipe for these matcha cookies, so here it is! After many batches of ‘testing’, I’m pretty proud of how consistent these turn out every time. Baking cookies used to terrify me because they always turned out too hard (I do not enjoy a crispy cookie). But I realized you just need to keep trying and eventually you’ll perfect them. As is the way in most things in life.
Anyway! Enjoy the recipe :) You’re welcome to give me feedback in the comments below, or tag me on Instagram @izzypreps with your food pics! I also sell these so if you’re in Montreal & you’re too lazy to make these then DM me! Happy cooking!
Matcha White Chocolate Chip Cookies
- 250 g all purpose flour (2 cups)
- 4 g baking soda (1 tsp)
- 4 g sea salt (1 tsp)
- 8~10 g matcha powder (about 1 1/2 tbsp)
- 120 g white chocolate chips (around 3/4 cup) or more to taste
- 170 g butter, melted (1 and 1/2 stick)
- 150 g brown sugar (a bit more than 3/4 cup)
- 70 g white sugar (around 1/3 cup)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- Preheat oven to 350°. Grease a baking sheet, optionally lined with parchment paper.
- In a large bowl, add butter and the sugars. Whisk together until homogeneous and slightly lighter in color.
- Add eggs and whisk more until lighter in color and smooth. Add in vanilla extract.
- In another bowl, mix flour, salt, baking soda, and matcha powder together*.
- Fold the dry mix into the wet with a silicone spatula. Once everything is mixed together, add in the white chocolate chips.
- Using a spoon, your hands, or a cookie dough scoop (depending on your fanciness/dedication to cookies), scoop out balls of dough onto your baking sheet. Bake for 8 min or until edges are slightly browned but the center is still soft.
- Let cool for at least 2 min, the dough will be very soft but will harden up as it cools so give it time if it feels too soft to touch.