Best 2 Matcha And White Chocolate Cookies Recipes

CHEWY MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat your oven to 375 degrees F (or 190 degrees C).
• Mix 180g plain flour, 2 tsp matcha powder, 1/2 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp salt in a bowl until well combined.
• In a separate bowl, cream 110g softened unsalted butter with 100g white sugar and 100g brown sugar together until well combined.
• Crack one large egg into the bowl with butter and sugar, then add 1 tsp vanilla extract.
• Beat until fluffy.
• Mix in your dry ingredients until a dough has formed.
• Mix in 100g white chocolate chips (you can add more or less depending on your preference).
• Line your baking sheet with baking parchment and add the dough in scoops, about 1-2 tbsp big. Make sure to leave plenty of space between them as they will spread when baked. This mixture is about enough for 20 cookies.
• Put them in the oven and bake for 10-12 minutes. Check on them after 5-6 minutes and keep an eye on them, take them out as soon as they start to brown on the edges. Don't let them brown completely, when you take them out they won't look cooked but I promise you, they are ready!
• Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
• Enjoy!

MATCHA-WHITE CHOCOLATE SUGAR COOKIES

Steps:

• Whisk 1/2 cup granulated sugar and 1/2 teaspoons matcha in a small bowl; set aside.
• Whisk flour, baking soda, salt, and remaining 2 tablespoons matcha in a medium bowl. Using an electric mixer on mediumhigh speed, beat butter, brown sugar, honey, and remaining 1/4 cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. Add egg, egg yolk, and lemon zest and mix until very pale, about 4 minutes.
• Reduce mixer speed to low and, with motor running, add flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in white chocolate.
• Wrap dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.
• Preheat oven to 350°. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1" apart. (Or, for neat and tidy cookies with perfect edges, like the ones in our photo, portion same amount of dough into the cups of a mini muffin pan coated with nonstick vegetable oil spray.)
• Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8-10 minutes.
• Immediately-but gently-toss cookies in reserved matcha sugar and place on wire racks; let cool.