Matcha Cookies with White Chocolate Chips ( eggless)
These matcha chocolate chip cookies are chewy and soft at the center and slightly crunchy towards the edges. Just the way they should be! The delicious white chocolate chips and the exotic flavor of matcha make them so desirable. And yes, this matcha cookies recipe is egg free like every other recipe on the blog.
Ingredients
- 270 g All-purpose Flour 2 ¼ cups
- 32 g Corn Starch 3 tbsp
- 6 g Matcha Powder 3 tsp
- 160 g Unsalted Butter ¾ cup
- 100 g White sugar ½ cup
- 160 g Brown Sugar ¾ cup packed
- 6 g Vanilla Extract 1 ½ tsp
- 2 g Salt ¼ tsp
- 5 g Baking Soda 1 tsp
- 85 g White chocolate chips ½ cup
- 2 teaspoon whole milk (if required)
Instructions
Step 1 Measure the ingredients
- Start by measuring the ingredients. Using the measurements by weight is the best way forward. If you do not have a weighing scale, use the cups and teaspoon measurements. But make sure to fill them properly. The measurement for brown sugar is in packed cups. While flour needs to be fluffed up before filling and is leveled.
- First, take out the butter, cut it into small cubes and set it aside, as it needs time to come to room temperature. And small cubes come to room temperature faster than the whole block of butter. Then go on and start measuring the other ingredients.
Step 2 Combining dry ingredients
- In a large bowl combine flour, corn starch, salt, and baking soda. Use a whisk to combine everything evenly and set it aside.
Step 3 Creaming butter and sugar
- In another large bowl add softened room temperature butter. Please note that the butter needs to be soft to the touch, neither super runny nor melting nor hard or cold to the touch.
- Start creaming butter using a whisk or a whisk attachment on the hand mixer or stand mixer. Keep whisking until the butter turns into pale whitish cream. As we whisk butter, the air is incorporated into the butter, as a result, it will become white from yellow on creaming.
- Now add white cane sugar and keep creaming the sugar with the butter using a whisk. When white sugar is incorporated into the butter, then add the brown sugar, and keep beating. Stop when brown sugar is incorporated.
- Add vanilla extract and mix well.
Step 4 Adding matcha powder to the cookie dough
- Now add the culinary grade matcha powder and whisk until well mixed into the dough. The sugar and butter mix will become green in color.
Step 5 Adding dry ingredients
- Now add the dry ingredients mixture that we made in step 2. Use a spatula to mix it well. (Refer to the images in the post) When flour is nicely incorporated into the cookie dough, add the white chocolate chips. Mix well to distribute them evenly throughout the cookie dough.
- Add 1-2 teaspoons of whole milk if the dough seems dry.
- Cover the dough bowl with a cling wrap and keep in the refrigerator for 15-20 minutes.
Step 6 Shaping and baking
- Preheat the oven to 350oF (175oC). In the meantime, take the cookie dough out of the fridge. Then, use a small cookie/ ice cream scoop to take out dough balls of the cookie dough onto a parchment paper-lined baking sheet. Place the dough balls at equal spacing leaving enough room for the cookies to expand.
- Bake at 350oF for 8-9 minutes. Just when the cookies have expanded fully, assume that they must be ready. Take them out of the oven. As you will not be able to see the changed color of the cookies and by the time you see the golden-brown base, the cookies would have been overbaked.
- To make them perfectly round, grab a round cookie cutter of a size larger than the baked cookies and place it over the cookie. Then use a swirling motion to perfectly mold all the uneven edges. This should be done right after the cookies come out of the oven.
- Let the cookies cool in the baking tray for 5-7 minutes before placing them on the cooling rack.
- Eat, share and enjoy!
Notes
- Cut into small cubes and set aside, as it needs time to come to room temperature. The small cubes come to room temperature faster than the whole block of butter.
- Corn starch helps to bring a tender and crumbly texture to cookies. So do not skip it.
- Take time to cream the butter. The butter should become lighter in color and fluffier before you add sugar to it.
- For chewy matcha cookies, use more brown sugar and less white sugar. But if you like crispy thin cookies, use more white sugar and less brown sugar.
- Add a teaspoon of baking powder if you like cakey cookies.
- Use margarine or vegan butter, plant-based milk, and vegan sugar if making vegan matcha chocolate chip cookies.
- Replace chocolate chips with hand-chopped chocolate nibs.
- This recipe will make about 24 cookies. You can make them all at once or bake half the dough and refrigerate the remaining dough for 4-6 days.
📋 Nutrition Facts
Nutrition
Calories: 154kcal
Tried this recipe?Let us know how it was!