Matcha White Chocolate Chunk Cookies

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tbsp culinary-grade matcha powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup softened unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup white chocolate chunks or chips

Instructions

1. 1Whisk together the flour, matcha, baking soda, and salt in a medium bowl until the matcha is evenly distributed and no green streaks remain; set aside.
2. 2In a large bowl cream the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
3. 3Beat in the egg and vanilla until fully incorporated and the mixture looks smooth, scraping the bowl once.
4. 4Add the dry ingredients in two additions, mixing on low just until a soft dough forms; do not overmix.
5. 5Fold in the white chocolate chunks with a spatula so they are evenly scattered.
6. 6Cover the bowl and chill the dough for at least 45 minutes (or up to overnight) so the cookies bake thicker and the matcha flavor blooms.
7. 7Preheat oven to 350°F and line two baking sheets with parchment paper.
8. 8Scoop 2-tablespoon portions of dough, roll lightly into balls, and space them 3 inches apart on the sheets; gently flatten each ball just a little with your palm.
9. 9Bake one sheet at a time for 10–12 minutes until the edges are set and lightly golden while the centers still look slightly soft and puffy.
10. 10Cool on the baking sheet for 5 minutes so the cookies firm up, then transfer to a wire rack to finish cooling; the centers will stay chewy.