My obsession with matcha most likely began when I was an exchange student in Tokyo. My first introduction to matcha was Kit Kats followed by matcha pastries and ice cream! When I returned to Miami after studying abroad, I was a little bummed out by the lack of Asian treats and at the time I had to order in bulk from places like Amazon.
When I moved to San Francisco, I was overwhelmed by the easy access to all of my favorite Japanese treats! This also included matcha powder. With easy access to matcha powder, I began experimenting with baking and desserts.
This is a recipe that I love and adapted from Bashful Bao. I increased the amount of matcha powder and decreased the amount of almond extract in the recipe to really highlight the matcha flavor: D
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cool Time: 10 minutes
- Makes about 2 dozen cookies
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 ½ tbsp matcha
- ½ cup unsalted butter (softened)
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ½ tsp almond extract
- 1 cup white chocolate chips
- Heat oven to 350ºF. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, salt and matcha. Give the bowl a few shakes to mix the ingredients together. Set aside.
- In a mixer or large bowl, mix the butter and sugars until creamed together. Next, add the egg and mix until it is thoroughly incorporated. Then add the almond extract.
- Slowly add the dry ingredients to the mixture, stirring to incorporate the dry ingredients. I like to mix in the dry ingredients in 3rds.
- Fold in the white chocolate chips using a spoon
- Scoop out about 2 Tbsp of dough per cookie and put them on the baking sheets spaced about 2” apart. I like to use an ice-cream scooper.
- Bake for 10-12 minutes or until the edges are just turning golden brown.
- Remove from oven and let rest on the baking sheets for 5 mins before transferring them to a wire rack to cool completely. Store cookies in an air tight container for up to a week.