Irresistibly Chewy White Chocolate Matcha Mint Cookies
These White Chocolate Matcha Mint Cookies marry earthy matcha flavor with sweet white chocolate for a delightful treat.
Equipment
- Mixing bowls
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper
Ingredients
Cookie Dough
- 2 cups all-purpose flour Weigh for accuracy
- 1 teaspoon baking soda Acts as leavening agent
- 1/2 teaspoon salt Enhances sweetness
- 1 cup granulated sugar White sugar helps cookies spread
- 1/2 cup light brown sugar Use lightly packed
- 1/2 cup vegetable oil Melted coconut oil or vegan butter can be used
- 1 teaspoon vanilla extract Classic addition for flavor
- 1/2 cup warm non-dairy milk (soy) Aids in binding
- 2 tablespoons culinary-grade matcha Avoid ceremonial matcha
- 1 cup vegan white chocolate chips For sweetness
- 1/2 cup extra vegan white chocolate chips For topping
Optional Mint Ingredients
- 1/2 teaspoon peppermint extract Provides a refreshing twist
- 1/4 cup crushed mint candies For a festive touch
Instructions
Instructions
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
- In another bowl, whisk together granulated sugar, light brown sugar, vegetable oil, vanilla extract, and warm non-dairy milk until smooth.
- Add culinary-grade matcha to the wet mixture and whisk until fully incorporated.
- Fold together the dry ingredients with the wet mixture until just combined.
- Gently fold in the vegan white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for one hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop, place dollops of dough on the baking sheet, spacing them about two inches apart.
- Bake for 13-15 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Use a kitchen scale for precise measurements. Aim for golden edges for the best chewy texture.