Ingredients

   
120g salted butter, softened
80g brown sugar
80g granulated sugar
1 large egg, at room temperature
2.5g vanilla extract
20g culinary matcha powder
150g all-purpose flour (spooned & leveled)
3g baking soda
140g white chocolate chips
5-10g milk (optional, helps with moisture)

Steps

  1. Beat butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2-3 minutes.

  2. Mix in egg and vanilla until fully combined.

  3. Sift in matcha, flour, and baking soda. Mix just until no dry streaks remain. Beat in milk if using.

  4. Fold in white chocolate chips.

  5. Chill dough for at least 1-2 hours, ideally overnight. Longer rest hydrates the matcha and mellows bitterness.

  6. Preheat oven to 350°F. Line baking sheets with parchment paper.

  7. Scoop ~35g portions onto baking sheets.

  8. Bake 10-12 minutes. Pull when edges are barely set and centers still look soft. Do not overbake — dryness hits fast at this matcha level.

  9. Cool on baking sheet 5 minutes. Optionally sprinkle a tiny pinch of salt on top while warm.

Notes

  • Makes about 18-19 cookies at 35g each.
  • 20g matcha is strong Japanese-dessert-level. For a milder version, use 12-15g.
  • Extra butter and reduced flour compensate for matcha’s drying effect.
  • White chocolate is kept at 140g to let the matcha come through without being overpowered by sweetness.
  • Dough freezes well for up to 3 months. Bake from frozen, adding 1 extra minute.