Matcha is the hot kid in baking town. Put matcha in front of anything at the bakery and you know the IG baddies or foodies will buy one (I know I most certainly have). The prices are typically astronomical, but it’s for good reason – good matcha is hard to find and it’s also quite expensive.
In petition of consistently purchasing $5 white chocolate matcha cookies at the kitchy bakeries, I set out to create them on my own.
Despite it being such a hot ingredient, you’d be surprised at the lack of recipes online for white chocolate matcha cookies. I’m no professional baker, but I tried a lot of the recipes available and they weren’t up my alley. It took a few tries and a few adjustments but I’m super excited to share my personal white chocolate matcha cookie recipe here with you.
A few things to keep in mind before you start:
- Good matcha makes the world of a difference. Typically good matcha isn’t cheap. But if you buy cheap matcha, you’ll have to use a lot more of it, which then changes the consistency of your cookies. I used Oui Matcha (a great grade of matcha, a shipping-friendly product, and a local brand)
- adjust this recipe to your personal preference – e.g. more brown sugar than white sugar if you want it to be even chewier/moist inside, bake for longer if you want your cookies to be harder, flatten out your cookie batter if you want them to be thinner (although keep in mind that they do flatten out from when they’re taken out of the oven)
- you can use any chocolate in your cookie. White chocolate is the preference because it cuts the bitterness of the matcha (these cookies aren’t super sweet to begin with. They actually tasted a bit like a sweet and salty cookie because I use kosher salt – a thicker grain of salt)
Special shoutout to Cooking Therapy and her tip of browning the butter. Her recipe was one of the best I tried, mostly because of browning the butter.
Tips:
- When in doubt, remember to keep your wet ingredients together and your dry ingredients together, then combine
- You can make your cookies any size you want. This batter is easily mouldable and customizable. I like to create my cookies at about 1 tbsp size.
- The dough is thicker and tougher than other cookie dough. If your chocolate chips don’t stick immediately while folding in, I recommend pressing some extras in right before placing in the oven
- Your cookies will flatten out when they cool. Keep this in mind when you’re deciding how thick you make your cookies
- These cookies pair really nicely with a nice cold glass of milk (it makes the milk also taste a bit matcha-y which is great)
Let me know how you like these white chocolate matcha cookies!
