Matcha White Chocolate Sourdough Cookies
These Matcha White Chocolate Sourdough Cookies are soft, chewy, and packed with high-quality matcha and sweet white chocolate chunks. The addition of sourdough starter adds a slight tang, creating a unique and indulgent treat perfect for matcha lovers!
Ingredients
- 167 g all-purpose flour
- 27 g sourdough starter 100% hydration
- 1 tbsp matcha powder ceremonial or culinary grade
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 115 g unsalted butter softened
- 150 g granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla
- 100 g white chocolate chopped
Instructions
- Cream the Butter and Sugar: In a stand mixer fitted with a paddle attachment (or by hand), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the sourdough starter, egg, and vanilla extract. Beat until well combined.
- Incorporate Dry Ingredients: Slowly beat in the flour, matcha powder, baking powder, baking soda, and salt until just combined. Fold in the chopped white chocolate.
- Ferment the Dough: Cover the dough tightly and ferment at room temperature for at least 8 hours or overnight. You can refrigerate the dough after 8 hours but before baking just bring it to room temperature for a few hours 🙂
- Preheat and Shape: Preheat your oven to 350°F (177°C). Roll the dough into 12-14 cookies, about 60g each. Place the cookie dough balls onto parchment-lined baking sheets and press the middles down slightly.
- Bake the Cookies: Bake for 8-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on the baking sheet before serving.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.
Notes
- For extra matcha flavor, you can sprinkle a little matcha powder on top before baking.
- These cookies pair perfectly with a cup of green tea!