Matcha White Chocolate Cookies with Almonds
These Matcha White Chocolate Cookies are loaded with ooey gooey white chocolate, vanilla matcha flavour, and topped with a hint of almond. The ooey gooey-ness comes from heaps of white chocolate chunks instead of using standard chocolate chips. I also recommend slightly under baking the cookies to get that soft and doughy centre!
- ½ Cup Butter softened
- 1 Cup White Granulated Sugar
- 1 teaspoon Vanilla
- 1 Large Egg
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- 1 teaspoon Hot Water
- 1 ½ Cups All Purpose Flour
- ¼ Cup Vanilla Matcha Powder see note
- 1 Cup White Chocolate Chunks see note
- ¼ Cup Crushed Almonds
Preheat oven to bake at 350°F. Line a cookie sheet with parchment paper or lightly grease the pan with cooking spray.
In a large bowl combine softened butter and sugar together. Mix well with a fork until mixture starts to become light and fluffy or use a hand/stand mixer.
Add the egg, vanilla and salt to the sugar mixture. Combine.
In a separate small bowl dissolve the baking soda in the hot water. Then add it to the sugar mixture and mix.
Sift in the flour half a cup at a time, mixing well between. Once the flour has all been added, fold in the matcha powder. Make sure everything is combined really well.
Gently fold in the white chocolate chunks. Then spoon approx 2 tablespoon of mixture into mounds on the lined baking sheet and press the crushed almonds into the tops of each cookie before placing in the oven. Make sure to leave a few inches between each cookie.
Bake in preheated oven for 12 minutes. Remove from oven and allow to cool completely before eating.
I get my vanilla matcha powder from davids tea. Though, you can use regular matcha powder if you want instead.
For white chocolate chunks I just roughly chop up a couple bars of white chocolate from the grocery store.