Matcha Sourdough Cookies With White Chocolate Chips

If you're after something a little different from your usual bake, these Matcha Sourdough Cookies are exactly that - soft, chewy, slightly earthy, and studded with sweet white chocolate. They've got that gorgeous green colour, crisp edges and chewy centres that make them quietly addictive. If you've never tried sourdough matcha cookies before, consider this your sign.

Jump to:

• Matcha, Sourdough Discard and Cookies
• Ingredient Notes
• Step-By-Step Method
• Recipe Tips
• Storage 
• More Sourdough Cookie Recipes
• Matcha Sourdough Cookies

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Now, full disclosure - I don't actually like drinking matcha. Matcha lattes? Not for me. But give me anything matcha-flavoured - from sourdough matcha bread to matcha panna cotta - and suddenly I'm very interested. These cookies fall firmly into that category: just enough earthy matcha flavour to feel grown-up, balanced with plenty of sweetness to keep your sweet tooth happy.

Matcha, Sourdough Discard and Cookies

Let's talk about what's actually going on in this cookie dough, because this is where things get interesting.

Using sourdough starter discard in cookies is a great way to add flavour without dealing with fermentation. The key challenge is moisture - discard adds both liquid and acidity, which can throw off your cookie texture if you're not careful.

This recipe solves it in two clever ways:

• Egg yolk only → reduces excess moisture compared to a whole egg
• Browned butter → evaporates some water while adding a deep, nutty flavour

The result? A perfectly balanced dough that bakes into a soft, chewy cookie rather than something cakey. We use this method in any chewy sourdough sugar cookies with or without additions.

Then there's the matcha. Good matcha powder brings:

• a subtle bitterness that cuts through sweetness
• that signature vibrant colour (if you use a good one)
• a slightly more delicate crumb

Paired with sweet white chocolate, it's the kind of contrast that just works.

Ingredient Notes

• Unsalted butter. We brown it for flavour and to reduce moisture. Don't skip this step - it's key for that chewy texture.
• Matcha powder. We used ceremonial matcha for baking these cookies but, I'll admit it's pricier and slightly wasted here; it does give a brighter green colour, but you can use culinary grade matcha instead. Avoid dull, khaki-coloured powders - they'll give you a flat colour and slightly bitter taste.
• Plain (all-purpose) flour. Standard all-purpose flour works perfectly. No need for bread flour here.
• Baking soda. Gives just enough lift without making the cookies cakey.
• Salt. Balances sweetness and enhances the chocolate.
• White sugar & brown sugar. The mix gives you the best of both: spread + chew. Brown sugar is key for that soft texture.
• Egg yolk. Adds richness without excess moisture.
• Sourdough discard. Use discard that's up to a week old for best flavour. It adds subtle tang without overpowering.
• Vanilla extract. Optional, but rounds out the flavour nicely.
• White chocolate chips. Sweet, creamy contrast to the matcha. You can use chopped chocolate for pools instead. Have extra? Make a batch of Sourdough White Chocolate Raspberry Cookies as well.

Step-By-Step Method

1. Brown the butter. Melt butter in a small pan over medium heat until it foams and turns golden brown. Cool slightly.

2. Cream butter and sugar. In a large mixing bowl, combine brown and white sugar. Pour in the browned butter and beat for 2-3 minutes. It will stay grainy, and that's ok. 

3. Add egg yolk. Whisk in the egg yolk until smooth and glossy.

4. Add discard and vanilla. Stir in the sourdough starter discard and vanilla extract. Mix gently.

5. Mix dry ingredients. In a separate bowl, combine flour, matcha powder, baking soda and salt. Sift the matcha to avoid clumps.

6. Combine. Add the dry ingredients to the wet ingredients and mix just until combined.

7. Add chocolate. Fold in the white chocolate chips evenly.

8. Chill the dough. Cover with plastic wrap and refrigerate for at least 4 hours.

9. Shape cookies. Divide into 8 cookie dough balls and place on a parchment paper lined baking sheet.

10. Bake. Bake on the middle rack at 180°C for 12-14 minutes until edges are set but centres remain soft.

11. Create crackly tops. Drop the tray from a small height immediately after baking.

12. Cool. Leave on the tray for 10 minutes, then transfer to a cooling rack.

Recipe Tips

• Use good matcha. Cheap matcha = dull green cookies and a slightly bitter taste. Go for a bright green culinary grade matcha (or ceremonial matcha if you're feeling generous!)
• Brown the butter properly. You're looking for golden milk solids and a nutty aroma - not burnt.
• Don't overmix. Once the flour mixture goes in, mix just enough. Overmixing = tough cookies.
• Chill the dough. This is non-negotiable. It controls spread and improves flavour.
• Weigh your dough. For evenly sized cookies, use a cookie scoop or scale.
• For round cookies. Use a glass or cutter to swirl them into shape while still warm.
• For crackly tops. The tray drop trick works every time - don't skip it.
• Don't overbake. They should look slightly underdone in the centre. They'll firm up as they cool.

Storage 

Store baked cookies in an airtight container at room temperature for up to 3 days.

For longer storage:

• Freeze baked cookies and thaw at room temperature
• Or freeze unbaked cookie dough in a freezer bag and bake straight from frozen (add 1-2 minutes)

They keep their chewy texture beautifully.

More Sourdough Cookie Recipes

If you enjoyed this sourdough matcha cookie recipe, there are plenty more sourdough recipes to explore - from classic chocolate chip cookies to more experimental flavours that make great use of your discard.