What kind of matcha should I use for cookies?
Use culinary-grade matcha. Ceremonial grade is lovely, but it is expensive and its more delicate notes can get muted in baked goods. Culinary matcha typically gives you stronger color and flavor for baking, but brands vary, so buy fresh when you can.
Why did my matcha cookies turn brown?
A few things can dull the green: older matcha (it oxidizes), baking too long, or a dark baking sheet that absorbs more heat and browns bottoms faster. If you use a dark pan, try double-panning (stacking two sheets) or lowering the oven temp by about 25°F. Pull cookies when the edges look set and the centers still look slightly underdone. They finish on the tray.
Can I skip the white chocolate?
Absolutely. They will taste more “matcha-forward.” If you want something less sweet than white chocolate, try chopped toasted almonds or macadamias. Other fun options: dark chocolate chunks or a spoonful of black sesame mixed into the dough.
How do I make them extra chewy?
Do not overbake, chill the dough at least 30 minutes, and measure flour correctly. If you can, use a kitchen scale. Too much flour is the fastest path to cakey cookies. Chilling also gives the flour time to hydrate, which helps the dough bake up thicker and chewier.
Can I make these gluten-free?
Yes, with a 1:1 gluten-free baking flour that includes xanthan gum. Results are brand-dependent, so the dough may need a little extra rest. If it looks very loose after mixing, stir in 1 to 2 tablespoons more flour and chill. Expect a slightly more delicate cookie.
