Matcha White Chocolate Cookies009
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
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Beat butter, brown sugar, and granulated sugar until smooth and slightly fluffy, about 2-3 minutes.
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Mix in egg and vanilla until fully combined.
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Sift in matcha, flour, and baking soda. Mix just until no dry streaks remain. Beat in milk if using.
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Fold in white chocolate chips.
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Chill dough for at least 1-2 hours, ideally overnight. Longer rest hydrates the matcha and mellows bitterness.
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Preheat oven to 350°F. Line baking sheets with parchment paper.
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Scoop ~35g portions onto baking sheets.
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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.
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Cool on baking sheet 5 minutes. Optionally sprinkle a tiny pinch of salt on top while warm.
Analysis
Total batter weight: 643g
| Component | Amount | % |
|---|---|---|
| Structure solids (flour) | 150g | 23.3% |
| Fat (butter, white chocolate, egg) | 154g | 24.0% |
| Sugar (brown + granulated + white chocolate) | 223g | 34.7% |
| Liquid (butter water, egg water, milk) | 62g | 9.6% |
| Egg/protein | 16g | 2.5% |
Structure at 23% is on the low side for a cookie, which is deliberate — the recipe trims flour and adds fat to fight matcha’s drying effect, giving a soft, fudgy bite rather than a crisp one. The 20g matcha (~3%) is an inert solid, not structure. White chocolate pushes sugar high (35%), so the matcha is dialed up strong to cut it.
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.