White chocolate brings sweetness and dairy richness that balance matcha’s grassy umami. Keeping the chocolate portion controlled allows the tea to remain visible.
Ingredients
- 170 grams unsalted butter, softened
- 140 grams light brown sugar
- 80 grams granulated sugar
- 1 large egg
- 5 grams vanilla extract
- 250 grams all-purpose flour
- 12 grams Kyoto Teien matcha
- 4 grams baking soda
- 2 grams fine salt
- 140 grams white-chocolate pieces
- Heat the oven to 350°F / 175°C and line baking sheets.
- Cream butter and sugars. Mix in egg and vanilla.
- Whisk flour, sifted matcha, baking soda and salt separately.
- Mix dry ingredients into the butter mixture just until combined, then fold in chocolate.
- Portion 35-gram balls and chill for 20–30 minutes.
- Bake 10–12 minutes until edges are set and centers remain soft.
- Cool on the pan for 10 minutes.
Café production
Run one test cookie before scaling because ovens and flour differ. Portion by weight, label wheat, egg and milk allergens, and avoid overbaking, which dulls matcha color.
For the complete system, visit the Complete Matcha Guide or Tay Leaf Wholesale.