Go Back
–+ servings
A stack of sourdough matcha cookies with one sourdough cookie broken in half on a wooden board.

Matcha Sourdough Cookies

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.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine Sourdough, Worldwide
Servings 8 cookies
Calories 311 kcal

Equipment

Ingredients
  

  • 75 g unsalted butter
  • 120 g plain flour all-purpose flour
  • 5 g matcha powder culinary or ceremonial, sifted
  • ¼ teaspoon baking soda bicarbonate of soda
  • ¼ teaspoon salt
  • 75 g granulated sugar
  • 70 g light brown sugar
  • 1 large egg yolk
  • 80 g sourdough starter discard 100% hydration
  • ½ teaspoon vanilla extract or vanilla bean paste optional
  • 150 g white chocolate chips

Instructions
 

  • To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool slightly.
  • Add both brown and caster sugar to a large mixing bowl. Pour the browned butter over the sugar and, using a handheld electric mixer, beat the mixture for 1–2 minutes until the sugar starts dissolving (it will still be slightly grainy, and that’s fine).
  • Add the egg yolk and whisk again for about 2 minutes.
  • Add the sourdough discard and vanilla extract (if using) and mix with a balloon whisk until combined. Avoid using an electric mixer at this stage, as it can promote gluten development.
  • In a separate bowl, mix the flour, matcha powder, baking soda and salt. Make sure the matcha is well sifted and evenly distributed.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Fold in the white chocolate chips until evenly distributed throughout the dough.
  • Cover the dough and place it in the fridge for 4 hours.
  • Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
  • Divide the cookie dough into 8 equal pieces (about 70-75g) and shape each into a ball.
  • Place the balls onto the prepared baking sheets, leaving plenty of space between them.
  • Bake for 12–14 minutes. The cookies should have lightly crisp edges, while the centres remain soft and slightly puffy.
  • As soon as the cookies come out of the oven, drop the tray from about 20 cm height onto your kitchen worktop. This helps create those beautiful crackly tops.
  • Leave the cookies on the tray for 10 minutes so they can firm up. Then transfer them onto a cooling rack.

Nutrition

Calories: 311kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 48mgSodium: 129mgPotassium: 87mgFiber: 1gSugar: 29gVitamin A: 304IUVitamin C: 0.1mgCalcium: 52mgIron: 1mg
Keyword Matcha Sourdough Cookies, Sourdough Matcha Cookies, White Chocolate Chip Sourdough Cookies With Matcha
Tried this recipe?Let us know how it was!