Chewy Matcha White Chocolate Cookies Recipe

Looking for a cookie that's a bit more interesting than your classic sugar cookie or chocolate chip? Then you're looking in the right place with this chewy matcha white chocolate cookie that comes care of chef and recipe developer Eric Ngo of Frenchie the Toast. With their unique green hue and their hard-to-beat flavor, thanks to the twinned ingredients in the title (yes, that's referring to the matcha and the white chocolate), they are sweet and tasty and decidedly out of the ordinary.

And don't worry about the matcha being an issue caffeine-wise. Not only does matcha have about three times less caffeine than coffee, according to Healthline, but very little matcha is used here. "While these cookies give you the normal sugar rush," says Ngo, "they're not particularly energy boosting." So go ahead and have one for dessert after dinner.

Another little boost, and this time to your home baker's pride, is the fact that these cookies will come out looking as great as they taste, easily impressing friends and family, despite them being quite easy to make. Granted, when Ngo calls these "beginner level," it's important to note that he's a professional baker who not only trained and works in Paris, but has taught baking in French culinary schools. But just follow the recipe closely and you'll be fine!

Making these cookies may merit a trip to the grocery store, as you likely don't keep matcha and white chocolate in the house as a matter of standard practice. But once you try these cookies, that's probably going to change. All told, you'll need lots of unsalted butter, some brown sugar, white sugar, eggs, all-purpose flour, matcha powder, almond powder, baking powder, salt, and white chocolate.

To ensure these cookies come out with just the right texture, it's all about giving the prep work the right amount of time. Start off by chopping the sticks of butter into little cubes. Then, using a stand mixer with the paddle attachment, cream the butter, brown sugar, and white sugar on medium speed for a solid three minutes. 

Next, add the eggs, and continue mixing these ingredients for another two minutes. Make sure to scrape the side of the bowl so that the eggs get mixed in evenly.

Once the sugars, butter, and egg are all well mixed, add the all-purpose flour, almond powder, matcha powder, baking powder, salt, and white chocolate into the mixing bowl, and mix all of the ingredients at a low to medium speed for two minutes.

Now, allow the cookie dough to rest in the refrigerator for at least two hours (and up to 24 hours) before baking the dough. Ngo says it's important to chill the dough before using "[as] doing so will avoid very flat cookies."

Once the chill time has passed, it's time to bake. Preheat the oven to 320 F, scoop the cookie dough into balls, and place them onto a lined baking sheet. To make smaller cookies, form balls using a little less than ¼ cup each, or for bigger cookies, go for a little less than ½ cup each.

Next, bake the cookies for 15 to 20 minutes, depending on their size. Finally, allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a cooling rack. Now enjoy, and as Ngo says, "Nothing beats a glass of milk with cookies in my opinion!"

And assuming you don't eat them all at once, "These will keep for three to four days in the refrigerator, and once shaped into balls, you can freeze these for up to a month," says Ngo. "Once baked and cooled down, these are best stored in an airtight container in order to keep them soft and chewy as long as possible."