Green Tea White Chocolate Cookies Recipe

Ever wanted to infuse a little zen into your baking routine? These matcha white chocolate cookies are your delightful excuse to turn classic cookie time into a serene, green tea-fueled adventure.

My Green Tea White Chocolate Cookies have vibrant and harmonious flavors. The matcha green tea powder I use, which is Japanese and top quality, brings a sweet richness that pairs so well with white chocolate chips.

(Or maybe it
was the other way around since green tea and white chocolate spices my lunch.) These cookies are almost as good as any I’ve ever eaten, and my husband—the family’s designated cookie taster—happily affirms they’re better than the ones I made last time.

Ingredients

• All-purpose flour: Provides structure; primary source of carbohydrates.
• Matcha green tea powder: Rich in antioxidants; adds earthy, unique flavor.
• Granulated sugar: Adds sweetness; contributes to cookie’s crisp texture.
• Light brown sugar: Adds moisture; delivers molasses note and chewy texture.
• White chocolate chips: Adds creamy sweetness; enhances flavor with vanilla notes.
• Unsalted butter: Contributes to rich flavor; essential for chewy texture.

Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 2 tablespoons matcha green tea powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (180g) white chocolate chips

How to Make this

1. Set your oven to 350°F (175°C) to preheat, and get a baking sheet ready by lining it with parchment paper.

2. In a medium bowl, combine and mix well the flour, matcha green tea powder, baking soda, and salt. Set aside.

3. In a big bowl, using a hand-held electric mixer set at medium speed, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is creamy and smooth, about 2-3 minutes.

4. Incorporate the egg and vanilla extract into the butter mixture, beating until you have a uniform batter.

5. Slowly incorporate the dry elements into the wet elements. Mix them together at a low speed until they just come together. You do not want to overmix this batter.

6. Using a spatula or spoon, gently mix in the white chocolate chips until they are uniformly mixed throughout the dough.

7. To drop rounded tablespoons of dough onto the baking sheet prepared in advance, use a cookie scoop or a tablespoon. Space the tablespoon-sized mounds about 2 inches apart to allow for spreading during baking.

8. Place the cookies in the oven that has been preheated to the right temperature and let them bake for 10 to 12 minutes. Keep a close eye on them when the timer gets close to running out, as they can easily morph from perfectly baked to overdone in just a minute or so. You’re looking for:

– A cookie that has golden brown edges.

– A center that looks a bit puffy and underbaked but very slightly so (it will continue to bake a bit more after you take them out and let them cool for a minute on the baking sheet).

9. Take the cookies out of the oven and let them cool on the baking sheets for 5 minutes before moving them to a wire rack, where they will cool all the way to room temperature.

10. Relish your delectable cookies made from green tea and white chocolate, or stash them in an airtight container for a week—if you can resist!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl
5. Large bowl
6. Hand-held electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or spoon
10. Cookie scoop or tablespoon
11. Wire rack

FAQ

• What is matcha, and can I substitute it?
  Matcha is a finely ground green tea powder known for its vibrant color and unique flavor. While you can use regular green tea powder, the taste and color may differ slightly.
• Can I use salted butter instead of unsalted?
  Yes, you can use salted butter. If you do, consider reducing the added salt in the recipe by half.
• Can I use a hand mixer instead of a stand mixer?
  Absolutely, a hand mixer works just fine for creaming the butter and sugars together and mixing the dough.
• Do these cookies spread a lot during baking?
  These cookies spread moderately. Chilling the dough for about 30 minutes before baking can help control the spread if desired.
• Can I use dark chocolate instead of white chocolate?
  Yes, dark chocolate can be used for a different flavor profile, although it may overshadow the delicate matcha taste.
• How should I store these cookies?
  Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.
• Is it necessary to use both granulated and light brown sugar?
  Using both types of sugar enhances the texture and flavor through moisture and caramel notes, but you can use one type if needed, with slight variations in taste and texture.

Green Tea White Chocolate Cookies Recipe Substitutions and Variations

Two tablespoons of matcha green tea powder. You can substitute it with 2 tablespoons of finely ground green tea leaves if you can’t find matcha powder, though it may alter the texture slightly.
½ cup (115 g) butter: Replace with ½ cup (115 g) coconut oil for a dairy-free version.
100 grams of sugar:coconut sugar ratio of 1:1.

Zero calorie sweeteners cannot measure up to sugar for improved browning and flavor.
An egg (in large measure): Take a 1/4 cup of mashed banana or a 1/4 cup of unsweetened applesauce and use this to produce a similar result for a vegan alternative.
1 cup (180g) white chocolate chips: Substitute 1 cup (180g) chopped dark chocolate or 1 cup (180g) of vegan white chocolate chips to make this recipe suitable for chocolate lovers that don’t enjoy white chocolate.

Pro Tips

1. Quality Matcha Use high-quality culinary matcha powder for the best flavor and vibrant green color. Lower grade matcha might result in a less intense flavor and dull color.

2. Room Temperature Ingredients Ensure that both the butter and egg are at room temperature before mixing. This will help them incorporate better, leading to a smoother dough.

3. Chill the Dough After mixing, let the dough chill in the refrigerator for about 30 minutes. This can help prevent excessive spreading and give you thicker, chewier cookies.

4. Monitor Baking Time Start checking the cookies around the 9-minute mark, as oven temperatures can vary. Pull them out when they are just barely done to prevent over-baking.

5. Add a Twist For an additional flavor layer, sprinkle a tiny pinch of sea salt on top of the cookies right after baking. This will enhance the sweetness and provide a nice contrast to the matcha’s earthiness.