Spelt matcha white chocolate cookies are soft-baked cookies built on wholegrain spelt flour, culinary-grade matcha powder, and chunks of white chocolate. The spelt gives the crumb a light, nutty edge, while matcha adds a grassy contrast to the sweet chocolate. Baked at 175 C / 350 F for 12 to 14 minutes, they come out with set edges and soft centers.
The dough comes together in one bowl with a hand mixer, no special equipment needed. A short chill in the fridge keeps the cookies from spreading thin, which is the main way this bake goes wrong.
You can scoop and chill the dough up to a day ahead, then bake a fresh batch whenever you want warm cookies. The recipe makes 12 cookies, enough for a small gathering or a few days of snacking.
Why You’ll Love This Recipe
- One-bowl dough with no fancy equipment needed
- Nutty spelt crumb balances the sweet white chocolate
- Dough chills ahead, bakes fresh whenever you want
- Freezer-friendly dough for quick homemade cookies anytime
Ingredient Notes
- spelt flour: Use light or wholegrain spelt flour. It absorbs less liquid than wheat flour, so avoid over-mixing once it’s added.
- matcha powder: Use culinary-grade matcha, not ceremonial grade. Ceremonial matcha is meant for whisking into tea and tastes more bitter once baked.
- butter: Soften at room temperature until it gives to light pressure but isn’t greasy or melted, otherwise the dough spreads too fast.
- white chocolate chips: Chopped white chocolate bar works too and melts into slightly larger pockets than chips.
- brown sugar: Light or dark both work. Dark brown sugar gives a deeper, more caramel-like flavor.
- egg: Use a large egg at room temperature so it blends smoothly into the creamed butter and sugar.
Soft-Baked Spelt Matcha White Chocolate Chip Cookies
Description
Spelt flour gives these matcha white chocolate cookies a light, nutty crumb, and a 30-minute chill keeps the centers soft after baking.
Ingredients
Instructions
- In a medium bowl, sift together the spelt flour, matcha powder, baking soda, and salt. Sifting breaks up matcha clumps so the color spreads evenly through the dough.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
- Add the egg and vanilla extract. Beat for about 30 seconds until fully combined and the mixture looks smooth.
- Add the flour mixture to the wet ingredients in two batches, mixing on low speed just until no dry streaks remain.
- Fold in the white chocolate chips with a spatula until evenly distributed through the dough.
- Cover the bowl and chill the dough for at least 30 minutes, or up to 24 hours, so the cookies hold their shape in the oven.
- Heat the oven to 175 C / 350 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
- Scoop the dough into 12 balls, about 65 g each, and space them 5 cm apart on the sheet pan.
- Bake for 12 to 14 minutes, until the edges look set and dry but the centers still look soft and slightly underbaked.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 296kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 20mg7%
- Sodium 190mg8%
- Potassium 60mg2%
- Total Carbohydrate 41g14%
- Dietary Fiber 2g8%
- Sugars 24g
- Protein 4g8%
- Vitamin A 150 IU
- Calcium 40 mg
- Iron 1.2 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 5 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 20 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 60 mg
- Magnesium 20 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Sift the matcha to avoid green clumps in the dough.
- Chill dough a full 30 minutes; don't skip this step.
- Pull cookies at 12 minutes for a softer, chewier center.
- Use culinary-grade matcha, not ceremonial, for baking.
