Matcha White Chocolate Raspberry Cookies
Chewy matcha cookies are delicious. Earthy matcha, sweet raspberries, & creamy white chocolate mixed in a soft cookie dough base. No chilling required.
Servings 12
Ingredients
- 1 ⅔ cups all-purpose flour (200g)
- 1 ½ tbsp matcha powder high-quality culinary grade or ceremonial
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter, room temperature (113g)
- ¾ cup granulated sugar (150g)
- 1 large egg, room temperature
- ¾ tsp vanilla extract
- ½ cup white chocolate chips (100g)
- ½ cup frozen raspberries (50-60g)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a small bowl, whisk together the dry ingredients: flour, matcha powder, baking powder, baking soda, and salt. Set aside.1 ⅔ cups all-purpose flour, 1 ½ tbsp matcha powder, ½ tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- In the bowl of a stand mixer with a paddle attachment, or hand held mixer, beat the softened butter until creamy. Add the granulated sugar and mix on high speed until very creamy and fluffy for 3 minutes.½ cup unsalted butter, room temperature, ¾ cup granulated sugar
- Add the egg and vanilla extract and mix on medium speed until combined.1 large egg, room temperature, ¾ tsp vanilla extract
- Add the dry ingredients and mix until dough starts turning into large crumbs. Stop mixing. Use a spatula to fold in the white chocolate chips. The dough should start coming together to look smooth. Then add in the frozen raspberries. Gently fold in the raspberries, but work fast because they will start to thaw and break into small pieces. Try not to overmix, stop when the add-ins are well distributed.½ cup white chocolate chips, ½ cup frozen raspberries
- Use a 3 tablespoon cookie scoop (1.5 oz) to scoop dough directly onto the prepared baking sheet, about 2-inches a part. Bake for 14-16 minutes until the edges looks set. The middle should still look soft and slightly doughy. Allow the cookies to cool on the baking sheet before transferring to a wire cooling rack so the edges will set nicely.
- Keep these cookies in an airtight container at room temperature for up to 5 days.