Matcha white chocolate chip cookies are a pleasant variation of the classic chocolate chip cookie.
Thanksgiving has come and gone.
While I don’t celebrate Thanksgiving, I do like the idea of giving thanks and counting your blessings.
I have a lot of things in my life to be thankful for.
On top of my list is family, the comforts of life I enjoy and friends.
Specifically, I’m grateful for friends who bring me food gifts from their travels! A few friends of mine flew to Japan for a holiday a couple of months ago. They thought of me while they were busy sampling all the culinary delights Japan had to offer! When they came back, they presented a couple of packs of matcha powder for baking (culinary or cooking grade), and one pack for drinking (ceremonial grade), which I happily received.
Learn about the different grades of matcha here.
I really appreciated the gift. Matcha is pretty expensive in our part of the world, but now I have a small supply for my baking experiments!
While I haven’t opened the ceremonial grade matcha, I have started baking goodies.
I’ve made Matcha Japanese cheesecake and now these scrumptious Matcha White Chocolate Chip Cookies.
A classic American cookie gets a makeover!
These are prepared like the classic chocolate chip cookie, but instead of milk or dark chocolate chips, we put in white chocolate chips. And we add matcha! The wonderful creamy green tea taste marries so well with the white chocolate chips. And I’m ecstatic after biting into one to discover that there is no bitter aftertaste.
Just one heck of a scrumptious cookie.
Let’s make matcha white chocolate chip cookies!
Note: I like making the cookie dough ahead of time and giving them an overnight rest in the refrigerator or in the freezer. I then bake what I need and have frozen cookie dough for the future!
You may, of course, bake these straight away if you wish.
Gather your ingredients.
In a medium bowl, whisk together the flour, baking soda, matcha powder and sea salt.
In the bowl of your electric mixer, cream together the butter and sugars, until fluffy. Scrape the bowl with a wooden spatula every so often. If you have no electric mixer, a wooden spoon and some muscle power should do the trick.
Add the eggs one at a time. Mix well after each addition.
Mix in the vanilla extract.
At the lowest speed, gradually add in the flour. Mix until just combined. Do not overmix.
Using a rubber spatula, fold in the white chocolate chips.
To bake immediately: Preheat oven to 375°F/190°C. Line a baking pan with parchment paper. Using two spoons, drop spoonfuls of dough 2 inches apart, as these will spread during baking. Bake in the center rack of your oven for 12-14 minutes.
To freeze: Line a baking pan (that will fit in your freezer) with parchment paper. Using two spoons, drop spoonfuls of dough as close together without them sticking.
Freeze until ready to bake. When ready to bake, preheat oven to 375°F/190°C. Line a baking pan with parchment paper. Arrange the frozen dough balls 2 inches apart. Bake in the center rack of your oven to 14-16 minutes.
Let the cookies cool in the baking pan completely. Transfer to an airtight container and consume within 5 days.
Please pin and share!