Ingredients
Wet Ingredients
- 1/2 cup (115 g) vegetable oil
- 4 large eggs
- 1 teaspoon (6 g) vanilla bean paste
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (90 g) white chocolate chips (melted)
Dry Ingredients
- 6 tsp (12 g) matcha powder (sifted)
- 2 cup (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) sea salt
- 1/2 cup powdered sugar (for coating)
Instructions
- Mix the Wet Ingredients with Sugar and Matcha: In a large glass bowl, whisk together the vegetable oil, eggs, vanilla bean paste, granulated sugar, and sifted matcha powder until fully combined and smooth.
- Melt the White Chocolate: Melt the white chocolate chips using either a microwave in 15-second increments, stirring in between, or via a double boiler by placing a heat-proof bowl over a saucepan of simmering water. Stir until smooth, then let it cool to warm or room temperature.
- Combine White Chocolate with Wet Ingredients: Add the melted white chocolate to the wet mixture and stir thoroughly to incorporate the chocolate evenly throughout the batter.
- Whisk the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently with a rubber spatula until a thick, sticky dough forms.
- Cover and Chill the Dough: Cover the dough with plastic wrap directly touching the surface to avoid a skin forming. Refrigerate for at least 1 to 2 hours, or until the dough is firm to handle.
- Prepare the Oven and Baking Tray: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone baking mat.
- Shape and Coat the Cookies: Scoop the dough with a tablespoon or small ice cream scoop into 1.5-inch balls. Roll each ball to smooth, then roll them thoroughly in powdered sugar, double or triple coating if needed. Place them spaced about 2 inches apart on the prepared tray. Gently flatten each ball to form a roughly 1/2-inch thick disc.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
- If the dough feels too sticky to handle, chill it longer in the refrigerator to make shaping easier.
- Rolling the dough balls multiple times in powdered sugar ensures the signature crinkle appearance after baking.
- Ensure the white chocolate is not too hot when adding, or it may cook the eggs in the mixture.
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
