Matcha and White Chocolate Chip Cookies

Method11 steps

1. 1

   Step 1: In a large bowl, beat all 110 g softened unsalted butter with all 100 g white sugar and 100 g light brown sugar until smooth and creamy. The butter should be soft, not melted.

   Uses 110 g unsalted butter, softened · 100 g white sugar · 100 g light brown sugar

   
2. 2

   Step 2: Add the egg (1) and all ½ tsp vanilla essence to the creamed butter and sugars. Mix gently and thoroughly until combined, without whipping the egg into a foam.

   Uses Creamed butter and both sugars · 1 egg · ½ tsp vanilla essence

   
3. 3

   Step 3: In a separate bowl, combine all 180 g flour, 1 tsp baking soda and ¼ tsp salt. Sift in all 1 tbsp matcha and whisk until the dry mixture is evenly green.

   Uses 180 g all-purpose flour · 1 tsp baking soda · ¼ tsp salt · 1 tbsp matcha powder

   
4. 4

   Step 4: Add all the prepared matcha dry mixture to the wet butter, sugar and egg mixture. Mix until a cohesive cookie dough forms.

   Uses Matcha, flour, baking soda and salt mixture · Butter, sugar, egg and vanilla mixture

   
5. 5

   Step 5: Roughly chop all 150 g white chocolate and mix it evenly into the prepared matcha cookie dough.

   Uses 150 g white chocolate, roughly chopped · Matcha cookie dough

   
6. 6

   Step 6: Line a sealable container with baking paper. Portion all the prepared dough into balls of about 40 g each (roughly 2 tbsp), place them in a single layer and cover. Refrigerate the container while preheating the oven to 170°C / 338°F. Keep unused balls refrigerated between batches.

   Uses White-chocolate matcha cookie dough

   
7. 7

   Step 7: When the oven has fully reached 170°C / 338°F, line a cool baking sheet with baking paper or a silicone mat. Transfer only the refrigerated dough balls that fit with generous space between them; they will spread. Keep any remaining dough balls in the refrigerator.

   Uses Refrigerated dough balls for this tray

   
8. 8

   Step 8: Bake this tray on the middle shelf for about 10 minutes. Check for lightly golden edges and soft, just-set centres rather than wet raw dough. Remove the tray when ready; keep the cookies soft and avoid overbaking.

   Check this cookie tray · 10 minUses Spaced refrigerated cookie dough balls on this tray

   
9. 9

   Step 9: While the baked cookies are still hot, place a glass or round cutter wider than a cookie over it and gently circle it to neaten the edges. Repeat for each cookie on this tray.

   Uses Hot baked cookies on this tray

   
10. 10

    Step 10: Leave the shaped cookies on their baking paper to cool for 20–30 minutes before lifting them. Check from 20 minutes and wait until they are firm enough to move. If the tray is needed for another batch, carefully slide the paper and cookies together onto a board so the fragile cookies stay supported.

    Check cooled cookies · 20 minUses Shaped hot cookies on their baking paper

    
11. 11

    Step 11: Repeat the tray, baking, shaping and cooling stages with any remaining refrigerated dough balls, using a cool tray for each batch. Enjoy the cooled cookies. Once fully cool, store airtight for 3–4 days at room temperature, up to 1 week refrigerated, or up to 2 months frozen.

    Uses Any remaining refrigerated dough balls · Cooled cookies from the completed tray