If matcha and cookies are your jam, you will fall in love with these strawberry white chocolate chips matcha cookies! I am a huge fan of strawberries, especially when I mix some homemade strawberry cold foam into my matcha latte. So I’ve decided to create a cookie form of it. Decadent and soft baked, these cookies have a hint of strawberry that balances perfectly with the matcha taste and sweetness of the white chocolate chips. No cookie dough chill time required!
Ingredients you need to make this recipe:
- Matcha Powder: There are different grades of matcha powders: ceremonial, premium and culinary. Culinary matcha powders can easily be found in grocery stores and are the cheapest. They are also made for cooking so using culinary grade matcha powder is perfect for making these cookies. Furthermore, the green color of your cookies will vary depending on which grade you end up using as well as the intensity of the matcha flavor.
- Strawberries: You can either use fresh or frozen strawberries to make the puree for these cookies. In this recipe, since I had frozen ones on hand, this is what I used.
- Butter: I recommend using unsalted butter when baking. However, if you have only salted butter, you can omit the salt in this recipe.
HOW TO MAKE STRAWBERRY CHOCOLATE
CHIP MATCHA COOKIES
Preheat oven to 350°F. In a small saucepan on low heat, add fresh or frozen strawberries until it becomes a puree consistency. Remove from heat and set aside to cool.
In a mixing bowl, combine flour, matcha powder, cornstarch, baking soda, baking powder, salt and set aside.
In a mixing bowl of a stand mixer fitted with a paddle attachment on medium speed, beat butter and both sugars until it becomes light and fluffy. Add egg, vanilla extract and mix until combined.
Add the flour mixture and mix until just combined. Finish mixing the cookie dough by hand to avoid overmixing. Manually fold in chocolate chips and strawberry puree.
With a cookie or ice cream scoop, make cookie balls. If using a scale, each ball should weigh about 50g. Place each cookie ball about 2 inches apart on a cookie sheet lined with parchment paper and bake for 12-14 minutes. Let the cookies cool on a wire rack.
PRO COOKIE BAKING TIPS
- Measuring your flour: When the flour is sitting in a container or its bag, it condenses. Moreover, when you scoop it straight out of the container with a measuring cup without fluffing it first, chances are you will end up with too much flour than what you need. Consequently, this will make your cookies dry and dense. A kitchen scale a great investment tool; it is reliable and baking is a science!
- Room temperature ingredients: Never mix in your cold ingredients! Not only it will be difficult to mix, but your cookies will be much flatter.
- Beating the sugar and butter: It will take you about 3 minutes to beat the sugar and butter. You will notice that the mixture will have lightened in color and increased in volume, which plays in important role in making your cookies rise.
- Check your leavening agents expiration date: Leavening agents that are expired, or even a month away from expiring will not make your cookies rise. Therefore, make sure you check the expiration dates of your baking powder and soda before using them.
- Don’t overmix your cookie dough: Once I get to the “adding flour” step, I only use the mixer until all the ingredients are just combined and always finish mixing my batter by hand. This is another important tip to avoid dense cookies.
- For perfectly round cookies: Ever wonder why cookies in pictures or in stores always look so perfectly round? You can also achieve this by using a ring mold when the cookies are freshly out of the oven! Simply circle each cookie with the ring mold and give a gentle wiggle to make it into a rounder shape.
FREQUENTLY ASKED QUESTIONS
Is it normal my dough is too soft? Your dough could be soft if your butter was warmer. It is also normal to have a slightly softer dough because of the addition of the strawberry puree. However, it shouldn’t be runny. To harden your dough, you can put it in the fridge for 20-30 minutes before shaping them into cookie balls.
How do you store the cookies? These cookies will stay fresh at room temperature in an airtight container up to 2 days.
Can I freeze this dough? You can store the cookie balls in an airtight bag in the freezer up to 3 months. I recommend to put them right away on the baking sheet and in the oven when they are ready to baked. Because there is strawberry puree in the dough, if you thaw the dough, it will become runny.
If you enjoyed this Strawberry Chocolate Chip Matcha Cookies recipe, check out my other decadent cookie recipes!
Dark Chocolate Oreo Cookies & Cream Cookies
Earl Grey Orange Chocolate Ganache Cookies
Sea Salt Buckwheat Chocolate Chips Cookies
Chocolate Chip S’mores Cookies
Moreover, if you’ve tried this recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- Small saucepan
- Stand mixer or hand mixer
- Mixing bowls
- Cookie sheet
- Wire rack
Ingredients
- ¾ cup frozen or fresh strawberries
- 1 ½ cup (180g) all-purpose flour
- 1 TBSP (6g) Matcha powder
- 1 tsp (4g) cornstarch
- ¼ tsp (1g) baking soda
- ¼ tsp (1g) baking powder
- Pinch of salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) white granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 egg room temperature
- 1 tsp (5ml) vanilla extract
- ⅓ cup white chocolate chips
Instructions
- Preheat oven to 350°F. In a small saucepan on low heat, add fresh or frozen strawberries until it becomes a puree consistency. Remove from heat and set aside to cool.
- In a mixing bowl, combine flour, matcha powder, cornstarch, baking soda, baking powder, salt and set aside.
- In a mixing bowl of a stand mixer fitted with a paddle attachment on medium speed, beat butter and both sugars until it becomes light and fluffy. Add egg, vanilla extract and mix until combined.
- Add the flour mixture and mix until just combined. Finish mixing the cookie dough by hand to avoid overmixing.
- Manually fold in chocolate chips and strawberry puree.
- With a cookie or ice cream scoop, make cookie balls. If using a scale, each ball should weigh about 50g.
- Place each cookie ball about 2 inches apart on a cookie sheet lined with parchment paper and bake for 12-14 minutes. Let the cookies cool on a wire rack.
