Matcha White Chocolate Chip Cookies Recipe

Butter: Unsalted and softened, it provides the rich, creamy base for the cookies.

Granulated sugar: Adds sweetness and helps achieve a tender texture.

Brown sugar: Packed for extra moisture and a hint of caramel flavor.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Flour: All-purpose, it forms the structure of the cookies.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Matcha powder: Provides the distinctive green color and earthy flavor.

White chocolate chips: Adds sweetness and a creamy texture to the cookies.

To achieve a perfectly chewy texture in your matcha white chocolate chip cookies, make sure to cream the butter and sugars until they are light and fluffy. This process incorporates air into the mixture, which helps the cookies rise and gives them a tender crumb. Additionally, when folding in the white chocolate chips, be gentle to avoid over-mixing, which can result in tougher cookies. For an extra touch of flavor, consider using high-quality matcha powder and white chocolate chips to enhance the overall taste.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor that complements the matcha.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds moisture and a rich, complex sweetness.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that adds fiber.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but note that it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor.

• matcha powder - Substitute with spirulina powder: Spirulina provides a similar color and a different but interesting flavor.

• white chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips offer a richer flavor and less sweetness.

• Allow the cookies to cool completely on wire racks before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to avoid sticking. They will stay fresh for up to one week at room temperature.
• If you prefer to keep them longer, consider refrigerating. In an airtight container, these cookies can last up to two weeks. Ensure they are well-sealed to maintain their flavor and texture.
• For freezing, arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track. They can be frozen for up to three months.
• To enjoy frozen cookies, thaw them at room temperature for about 15-20 minutes. For a freshly baked taste, warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.
• If you prefer to freeze the cookie dough, scoop it into individual portions and place on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to bake, place the frozen dough balls directly on a cookie sheet and bake in a preheated oven. You may need to add an extra 1-2 minutes to the baking time.
• Always ensure your storage containers are clean and dry to maintain the quality of your cookies.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes, or until they are warmed through.
  5. Let them cool slightly before enjoying.

• Microwave Method:

  1. Place a cookie on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 10-15 seconds.
  4. Check if it's warm enough; if not, heat in additional 5-second intervals until desired warmth is achieved.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookies on a small baking tray.
  3. Heat for about 5-7 minutes, keeping an eye on them to avoid over-browning.
  4. Let them cool slightly before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the cookies in the skillet, ensuring they are not touching.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 2-3 minutes on each side, or until warmed through.
  5. Remove from the skillet and let them cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookies in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they don't overcook.
  4. Let them cool slightly before serving.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining the wet and dry ingredients separately.

• Electric mixer: Useful for creaming together the butter and sugars until light and fluffy.

• Measuring cups: Needed to measure out the flour, sugars, and other dry ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract, baking soda, salt, and matcha powder.

• Spatula: Handy for folding in the white chocolate chips and scraping down the sides of the mixing bowl.

• Cookie sheets: Used to place the cookie dough on for baking.

• Wire racks: Necessary for cooling the cookies once they are baked.

• Tablespoon: Used to drop rounded tablespoonfuls of dough onto the cookie sheets.

• Sifter: Optional but useful for sifting the flour and matcha powder to avoid lumps.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can cream butter and sugar faster than by hand.

Chill dough briefly: If the dough is too soft, chill it for 10 minutes to make it easier to handle.

Line baking sheets: Use parchment paper or silicone mats for quick cleanup and even baking.

Batch baking: Bake multiple cookie sheets at once to save time. Rotate halfway through for even baking.