These matcha chocolate chip cookies are sure to delight any matcha enthusiast, like myself.

White chocolate and matcha make one of the greatest pairings. The combination of the sharp matcha tea and the sweet, creamy chocolate is just right. I promise that you will use this recipe for matcha cookies often!

This recipe yields thick, soft cookies. Make sure your dough is chilled in order to replicate this texture. The butter solidifies when the dough is chilled, which lessens spreading when baking.

This dough keeps its shape fairly well after chilling. You will get really thick cookies if you bake the dough in the form of balls. It's important to press down on the dough balls in order to get the perfect cookie.

When kept in an airtight container at room temperature, these cookies can last up to three days; if kept in the refrigerator, they can last up to one week.

Make sure to let them sit at room temperature for around fifteen minutes before eating if you store them in the refrigerator. This enables the cookies' butter, sugar, and chocolate to a more ambient temperature before consumption.

The cookies will be much chewier, denser, and tougher when refrigerated, so chilling them beforehand will improve the texture and flavor!

INGREDIENTS:

Unsalted butter-180g

brown sugar- 90g

granualated sugar- 150g

egg-1

vannila extract-1tsp

all purpose flour- 210g

matcha powder- 2tbsp

baking soda- 1tsp

white chocolate- 180g (chopped)

INSTRUCTIONS:

Lightly beat the butter, sugar, and brown sugar together in a large mixing basin at room temperature with an electric mixer until creamy and light.
Mix in the egg and vanilla extract until well incorporated.
Incorporate the matcha powder, baking soda, salt, and plain flour into the wet mixture, stirring just until incorporated.

Add the chopped white chocolate and stir.

Place the bowl in the refrigerator to cool for one hour after covering it with cling film.
Use parchment paper to line a baking sheet.
Set oven temperature to 180°C/355°F.

Form 12 balls out of the cold cookie dough, then arrange them on the prepared tray.
Bake for 12 minutes, or until just beginning to brown.
Taking out and placing on a cooling rack.

COOKIE DOUGH SPREADS:

The dough wasn't chilled: To stop the cookie dough from spreading too much, the dough must be cooled. The dough can rest and the butter can solidify throughout the chilling time.
The cookie dough balls were overly compressed: baking normally causes some spreading of the cookies. The formed cookies will become even more flat if they are already that way. For thicker cookies, I always bake my cookie dough in the form of balls.