Aromatic Matcha White Chocolate Chip Cookies
Bake Delightful Matcha White Chocolate Chip Cookies with a Gorgeous Green Hue
I find the color of matcha so lovely. It looks like a healthy cookie with its vibrant green! I’ve added white chocolate chips and walnuts to this matcha cookie recipe. Enjoy the delightful combination of earthy matcha, sweet white chocolate, and crunchy walnuts.
Matcha White Chocolate Chip Cookie Ingredients- 110g unsalted butter, softened
- 110g granulated sugar
- 1 large egg, room temperature
- 2g vanilla extract (about 1/2 tsp)
- 1g salt (a pinch)
- 150g cake flour
- 12g high-quality matcha powder (about 2 tbsp)
- 2g baking powder (about 1/2 tsp)
- 2g baking soda (about 1/2 tsp)
- 60g white chocolate chips
- 60g chopped walnuts (adjust to your preference)
Cooking Instructions
Step 1
Begin by accurately measuring all your ingredients. Ensure your egg is at room temperature; this helps with emulsification. Sift together the cake flour, matcha powder, baking powder, and baking soda at least 2-3 times to aerate them and remove lumps. Gently melt the unsalted butter in the microwave or using a double boiler until it’s smooth and liquid. In a mixing bowl, combine the melted butter with the granulated sugar. Use a whisk to cream them together until the sugar is dissolved and the mixture is well combined and slightly lighter in color.
Step 2
Add the room-temperature egg to the butter-sugar mixture. Incorporate the vanilla extract and salt. Whisk gently on a low speed, ensuring not to overmix, until the egg is fully incorporated and the mixture is smooth. Be careful to avoid curdling.
Step 3
Add the sifted dry ingredients (cake flour, matcha powder, baking powder, baking soda) to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; stop as soon as you no longer see streaks of flour. Overmixing can develop gluten, resulting in tougher cookies.
Step 4
Once the dry ingredients are about halfway incorporated and the dough starts to come together, gently fold in the white chocolate chips and chopped walnuts. Use the spatula to distribute them evenly throughout the dough. Mix just until they are incorporated; do not overwork the dough.
Step 5
Cover the cookie dough tightly with plastic wrap or place it in an airtight container. Refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle, prevents excessive spreading during baking, and allows the flavors to meld beautifully.
Step 6
Remove the chilled dough from the refrigerator. Use an ice cream scoop or two spoons to portion the dough. Place rounded mounds of dough onto a baking sheet lined with parchment paper. Ensure there is enough space between each cookie, as they will spread during baking. You can gently flatten the tops with your hand if desired.
Step 7
Bake in a preheated oven at 170°C (340°F) for approximately 10-12 minutes. The cookies are done when the edges are lightly golden brown and the centers appear set. Baking times may vary depending on your oven, so keep an eye on them to prevent burning. Once baked, transfer the cookies to a wire rack to cool completely.
