Small Batch Matcha White Chocolate Chunk Cookies

These Small Batch Matcha White Chocolate Chunk Cookies come together in one bowl, bake in under 10 minutes, and yield the perfect amount: just a few cookies. They're fudgy, chewy with lightly crisp edges and ideal for when you’re craving something sweet without committing to a full batch.

Course Dessert, Snack

Cuisine American, Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 256kcal

Author Michelle

Ingredients

42 g salted butter melted; if using unsalted butter, add ⅛ teaspoon salt
40 g brown sugar
15 g granulated sugar
1 large egg yolk or ½ egg (beaten), about 20-22g
½ teaspoon vanilla extract
60 g all-purpose flour
1 ½ - 2 teaspoon matcha powder
⅛ teaspoon baking soda
40 g chopped white chocolate white chocolate chunks or chips

Instructions

Preheat oven to 350°F/177°C.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg yolk and vanilla extract; mix until combined.
Sift in flour, matcha, and baking soda. Stir until just incorporated.
Fold in the white chocolate chunks.
Scoop the dough into 4 portions and arrange on the baking sheet, leaving space in between.
Bake at 350°F/177°C for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Note: for a rippled edge look, remove the cookies halfway through the bake and bang the pan a few times before returning to the oven to continue baking.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.

Notes

Yield: 4 x 3.25" cookies; size of cookies will vary depending on the size of your scoop. I used a 3 tablespoon scoop.

Adjust the amount of matcha powder to your taste.

Nutrition