Chewy Matcha White Chocolate Chip Cookies with Sea Salt
These chewy cookies combine the earthy bitterness of matcha with creamy white chocolate chips and a sprinkle of flaky sea salt for a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: Fusion
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 2 tablespoons (10 g) matcha powder (ceremonial or culinary grade)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (270 g) white chocolate chips
- About 1 teaspoon flaky sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.
- Whisk together dry ingredients: In a large bowl, sift or whisk the all-purpose flour, matcha powder, baking soda, baking powder, and salt thoroughly.
- Cream the butter and sugars: In another large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes with a stand mixer on medium speed.
- Add eggs and vanilla: Mix in eggs one at a time, beating briefly after each addition. Stir in vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed or fold gently with a spatula until just combined.
- Fold in white chocolate chips gently with a spatula until evenly distributed.
- Portion the dough: Using a cookie scoop or spoon, drop rounded tablespoons (about 1.5 tablespoons or 25 grams each) onto the prepared baking sheets, spacing about 2 inches apart.
- Sprinkle flaky sea salt lightly on each cookie dough ball.
- Bake for 10-12 minutes until edges look set but centers are still soft. Cookies will firm up as they cool.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If cookies spread too much, chill dough for 30 minutes before scooping. Avoid overbaking to keep cookies chewy. Use ceremonial grade matcha for best flavor and color. For gluten-free, substitute almond flour; for dairy-free, use vegan butter and dairy-free white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 22
- Protein: 2
Keywords: matcha cookies, white chocolate chip cookies, chewy cookies, sea salt cookies, easy cookie recipe, matcha dessert