Matcha White Chocolate Cookies
Matcha white chocolate cookies are soft, green cookies with crisp edges and pieces of white chocolate: sweet and buttery, with a gently bitter matcha note that balances the sweetness of the chocolate. To keep the colour green, bake them only briefly, until the edges are set.
- Prep time
- 20 min
- Total time
- 1 h 20 min
- Makes
- 16 cookies
- Difficulty
- Easy
Caffeine: by calculation about 10 to 20 mg per serving (from 0.5 g matcha)
Ingredients
- 125 g butter, softened
- 100 g brown sugar
- 50 g white sugar
- 1 egg (medium)
- 200 g plain flour
- 8 g matcha
- 3 g baking soda (bicarbonate of soda)
- 1 pinch salt
- 150 g white chocolate, roughly chopped
Utensils
- Mixing bowl and electric hand mixer
- Sieve
- Two baking trays with baking paper
- Wire rack
Method
- Beat the butter with the brown and white sugar until creamy, then beat in the egg.
- Add the flour, matcha, baking soda and salt through the sieve and stir only briefly into a dough.
- Fold in the white chocolate, cover the dough and chill it for 30 minutes.
- Preheat the oven to 175 °C, conventional top and bottom heat.
- Shape the dough into 16 balls, place them well apart on the trays and flatten them slightly.
- Bake the trays one after the other for about 10 minutes each, until the edges are set and the middle is still soft. The cookies should hardly take on any colour.
- Let them firm up briefly on the tray, then leave them to cool on the wire rack.
Variations and tips
- Green, not brown: Heat and time make the green fade, which is normal. Bake briefly and not too hot, and take the cookies out while the middle is still soft; do not sprinkle powder on the surface, because where it is directly exposed to heat it turns brown.
- Soft and chewy: Brown sugar keeps the cookies moist, and chilling the dough stops them spreading too flat. They become harder and crisper if you bake them a little longer.
- Dosing the matcha: More powder gives more colour and more bitterness. Sieve the matcha with the flour so no green lumps form, and weigh it, because spoons vary.
- Avoiding bitterness: Do not overdose the powder, and balance it with sugar, butter and white chocolate. Do not bake longer than necessary, as that also makes matcha more bitter.
- Which matcha: Fine nuances are lost in the dough, so a more affordable everyday matcha is usually enough. But if it is very bitter or smells musty, the cookies will not turn out well either, and matcha that smells musty or is damp belongs in the bin.
- Variations: Chopped macadamia nuts go well with the white chocolate, and dark chocolate brings a more bitter contrast. Dried raspberries also pair nicely with matcha.
- Making the dough ahead: You can keep the dough covered in the fridge until the next day. Then bake the balls a little longer, because the dough is colder.
Frequently asked questions
Do you need expensive matcha for baking?
No. Fine nuances are lost in the dough, so a more affordable everyday matcha with a clear taste is usually enough. Very cheap, clearly bitter or musty powder does not make the baking any better, though.
Related guides
Storing Matcha: Fridge, Tin, Shelf Life and Freshness
How to store matcha properly: airtight, dark and cool. When the fridge makes sense, how to avoid condensation and how to recognise old matcha.
Cheap Everyday Matcha: Price per Serving and Why Good Matcha Costs More
What a serving of matcha costs, why prices vary so widely and how to tell a good deal from a bad one.
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