Recipes

Matcha &
White Chocolate
Cookies

Crisp at the edge, soft in the middle, and green enough that people ask what's in them. White chocolate is the right partner here —
it takes the edge off the matcha without burying it.

Made withThe Usual Pure

Time20 mins prep + 30 mins chilling + 12 mins baking

DifficultyEasy

Makes12 cookies

Ingredients

Dry

1¾ cups (220g) plain flour
2 tsp (4g) The Usual Pure
½ tsp baking soda
¼ tsp salt

Wet

½ cup (115g) butter, softened
½ cup (110g) brown sugar
¼ cup (55g) caster sugar
1 egg
1 tsp vanilla extract

Add-ins

150g white chocolate, roughly chopped

Method

Mix dry ingredients. Whisk the flour, Pure matcha, baking soda and salt together and set aside.
Cream. Beat the butter with both sugars for 2 minutes until pale and fluffy.
Add wet. Beat in the egg and vanilla until smooth.
Combine. Fold the dry mix into the wet until just combined — stop as soon as you can't see flour.
Add-ins. Fold through the white chocolate.
Chill. Refrigerate the dough for 30 minutes. Skip this and the cookies spread flat.
Bake. Roll into 12 balls, space them well apart on a lined tray, and bake at 180°C fan for 10–12 minutes until the edges are set and the centres still look underdone.
Cool. Leave on the tray for 5 minutes before moving them — they finish cooking as they cool.