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To make Matcha White Chocolate Cookies, you need these ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons matcha powder - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ¼ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup white chocolate chips - Optional: ¼ cup crushed pistachios for garnish These ingredients create a balance of sweet, creamy, and earthy flavors. The matcha adds a lovely green hue. If you need substitutions, here are some options: - Use coconut oil instead of butter for a dairy-free version. - Swap brown sugar with coconut sugar for a lower glycemic index. - Replace all-purpose flour with almond flour for a gluten-free option. - Try dark chocolate chips instead of white chocolate for a richer taste. - Use maple syrup instead of granulated sugar for natural sweetness. These swaps can change the taste and texture but keep them delicious. Explore these options based on your preferences! Matcha is not just tasty; it has health perks too: - Rich in antioxidants that help fight free radicals. - Boosts metabolism, which may help in weight management. - Contains L-theanine, which promotes calmness without drowsiness. - May enhance focus and alertness, great for studying or working. Using matcha in your cookies adds both flavor and nutrition. It’s a simple way to enjoy a health boost while indulging in a sweet treat! {{ingredient_image_1}} 1. Preheat the oven: Set it to 350°F (175°C). This helps your cookies bake evenly. 2. Prepare your baking sheet: Line it with parchment paper. This prevents cookies from sticking. 3. Mix dry ingredients: In a bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 2 tablespoons matcha powder Make sure they blend well. Set this mix aside. 4. Cream the butter and sugars: In a new bowl, beat together: - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - ¼ cup granulated sugar Mix until it’s light and fluffy, about 3-4 minutes. 5. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract. Mix until smooth. 6. Combine wet and dry mixes: Gradually add the dry ingredients to the wet mix. Stir until just combined. 7. Fold in chocolate: Gently add 1 cup white chocolate chips. This keeps them intact. 8. Scoop the dough: Use a tablespoon to drop cookie dough onto the baking sheet. Space them 2 inches apart. 9. Add toppings: If you like, sprinkle crushed pistachios on each cookie before baking. 10. Bake: Place the cookies in the oven for 10-12 minutes. Look for lightly golden edges. The centers may seem soft. They will firm up as they cool. 11. Stay close: Keep an eye on the cookies. Ovens can vary. Check them around the 10-minute mark. 12. Cool on the sheet: Let the cookies cool for 5 minutes on the baking sheet. This helps them set well. 13. Transfer to wire rack: Move cookies to a wire rack to cool completely. This keeps them from getting soggy. 14. Enjoy your cookies: Serve them warm or store them for later. They are perfect for sharing! To get the best texture, mix your butter and sugars well. Aim for a light and fluffy mix. This step adds air, making your cookies soft. Use room temperature butter for easier mixing. Make sure to not overmix the dough when adding dry ingredients. Mix until just combined. This helps keep your cookies from being tough. If you want chewy cookies, keep the baking time shorter. One common mistake is using too much flour. Always spoon flour into your measuring cup and level it off. Do not pack it down. This ensures you do not add too much. Another mistake is not letting your cookies cool. They may seem soft when you take them out of the oven. They will firm up while cooling, so give them time. To measure dry ingredients, use a scale if you can. It gives you the most accurate amounts. If you do not have a scale, use the spoon-and-level method. When measuring brown sugar, pack it into the cup. This ensures you get a correct amount. For liquids, use a clear measuring cup with a pour spout. Check the measurement at eye level for accuracy. Pro Tips Use High-Quality Matcha: The quality of matcha can greatly affect the flavor of your cookies. Opt for culinary-grade matcha for baking, which will provide a vibrant color and rich taste. Don’t Overmix: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to tough cookies. Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just make sure to separate layers with parchment paper to prevent sticking. {{image_2}} You can make these cookies gluten-free easily. Use almond flour or a gluten-free flour blend. These flours work well because they add flavor and texture. For the best results, make sure to check your flour mix. Some blends may need a bit more moisture. Add a tablespoon of milk if the dough feels too dry. You can change up the flavor in many fun ways. Try adding chopped nuts like walnuts or pecans for crunch. They pair nicely with white chocolate. You can also add spices like cinnamon or ginger. Just a pinch can make a big difference. Experiment with different amounts to find your favorite mix. Toppings can take your cookies to the next level. Instead of pistachios, use chopped almonds or hazelnuts. You can even sprinkle sea salt on top before baking for a sweet and salty treat. For mix-ins, consider dried fruits like cranberries or cherries. They add a chewy texture and a burst of flavor. To keep your Matcha White Chocolate Cookies fresh, let them cool completely. Place them in an airtight container. Store them at room temperature. They will stay soft for about five days. If you want them to last longer, consider freezing them. You can freeze these cookies for up to three months. To do this, wrap each cooled cookie in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. When you want to eat them, thaw the cookies at room temperature. The best containers for storing cookies are glass jars or plastic containers. Use containers with tight-fitting lids. This helps keep moisture out and cookies fresh. You can also use a cookie tin lined with wax paper. This adds a nice touch when sharing. To check if your Matcha White Chocolate Cookies are done, look for a light golden edge. The center may seem soft, but that’s okay. They will firm up as they cool. A good rule is to set a timer for 10-12 minutes. When the timer goes off, peek at your cookies. If the edges are golden and the top looks slightly set, they are ready to come out. Yes, you can! Milk chocolate or dark chocolate works well too. Each type brings its unique flavor. Dark chocolate adds a rich, bold taste, while milk chocolate is sweet and creamy. Feel free to experiment with your favorite. Just remember that the flavor of matcha shines best with a sweeter chocolate. For baking, look for culinary-grade matcha powder. This type has a bolder flavor and is less expensive than ceremonial grade. Brands that are vibrant green and finely ground are ideal. They mix well with your batter and give the cookies a nice color and flavor. Always choose high-quality matcha for the best results. You now have all the tools to make delicious Matcha White Chocolate Cookies. We covered the ingredients, cooking steps, and tips to get that perfect texture. You learned about variations and how to store these treats safely. Remember, using quality matcha makes a big difference in taste. Explore all the fun ways to customize your cookies. Enjoy baking and sharing your tasty creations!

Matcha White Chocolate Cookies

Delicious cookies infused with matcha and white chocolate, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons matcha powder
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 0.25 cup crushed pistachios for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking soda, salt, and matcha powder until well combined. Set aside.
  • In a separate mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. This should take about 3-4 minutes.
  • Beat in the egg and vanilla extract to the creamed mixture until blended.
  • Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
  • Fold in the white chocolate chips gently to maintain their shape.
  • Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • If desired, sprinkle crushed pistachios on top of each cookie before baking for added crunch and flavor.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They may look soft in the center but will firm up as they cool.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Optional crushed pistachios can be added for garnish.
Keyword cookies, matcha, white chocolate