– **Title**: Chewy Matcha White Chocolate Cookies
– **Ingredients**:
– 2 cups all-purpose flour
– 2 tablespoons matcha powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup white chocolate chips
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the white chocolate chips until evenly distributed throughout the dough.
7. Use a tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft; they will set as they cool.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your chewy matcha white chocolate cookies!
Key Ingredients & Substitutions
Matcha Powder: Culinary grade matcha is perfect for these cookies as it adds both flavor and color. If you’re looking for a cheaper option, powdered green tea can work, but the taste may differ. Make sure to avoid ceremonial grade, which is usually too strong in flavor.
Butter: Unsalted butter helps control the saltiness in your cookies. If you only have salted butter, just reduce the added salt in the recipe by half. I prefer using butter for the best flavor, but you can also try coconut oil for a dairy-free version.
White Chocolate Chips: If you aren’t a fan of white chocolate, feel free to substitute with dark chocolate or even milk chocolate chips. Alternatively, you can use dried fruits like cranberries or cherries for a different twist!
Brown Sugar: Brown sugar adds moisture and a richer flavor. If you run out, you can replace it with an equal amount of granulated sugar mixed with a bit of molasses for a similar taste.
How Can I Ensure My Cookies Don’t Turn Out Dry?
To prevent dry cookies, remember not to overmix once you add the dry ingredients to the wet ones. Overmixing can lead to tough cookies. It’s all about mixing until just combined – it’s okay if there are small flour pockets!
- Keep an eye on baking time. The cookies should be set on the edges but still soft in the center when you pull them out. They will continue to firm up as they cool.
- Make sure to let the cookies rest on the baking sheet for five minutes before moving them to a wire rack. This resting period helps them maintain that chewy texture.
Chewy Matcha White Chocolate Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons matcha powder (culinary grade)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup white chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 10-12 minutes for baking, making it a quick and easy treat to whip up. Just a little waiting time for cooling, and you’ll be enjoying these delicious cookies in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper to make clean-up easy and keep the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until they’re well combined. This helps make sure all the flavors are evenly distributed. Once done, set it aside for later use.
3. Cream the Butter and Sugars:
In a large mixing bowl, take your softened butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon to cream these together until the mixture is light and fluffy—this will make your cookies nice and chewy!
4. Add the Wet Ingredients:
Next, beat in the egg and vanilla extract to the butter and sugar mixture until everything is fully combined. This will create the rich base for your cookie dough.
5. Combine Wet and Dry Mixtures:
Now, gradually add your dry ingredients to the wet mixture. Stir gently until everything is just combined—try not to overmix, or your cookies might turn out tough.
6. Add the White Chocolate Chips:
Finally, fold in the white chocolate chips, making sure they are evenly spread throughout the dough. These little morsels will add delicious sweetness to your cookies!
7. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, making sure to leave about 2 inches of space between each cookie. This gives them room to spread while baking.
8. Bake to Perfection:
Place the baking sheet in your preheated oven and bake for 10-12 minutes. You want the edges to be set and slightly golden, while the centers should still be soft. They will continue to cook a little even after you take them out!
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. Enjoy your chewy matcha white chocolate cookies!
Can I Use Different Types of Sugar in This Recipe?
Absolutely! You can use all brown sugar for a deeper flavor or swap out granulated sugar for coconut sugar if you’d like a more natural option. Just remember, using all brown sugar may yield cookies that are chewier!
What If I Don’t Have Matcha Powder?
If matcha powder isn’t available, you can try using a different green tea powder, though the flavor will differ. Alternatively, you can omit it altogether for plain white chocolate cookies. The cookies will still be delicious but won’t have that vibrant green color or the unique matcha flavor.
How to Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to one week. To extend freshness, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Thaw at room temperature before enjoying!
Can I Make These Cookies Vegan?
Yes, you can make them vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes) and using vegan butter instead of regular butter. The cookies will still turn out wonderfully chewy and delicious!
