Can I make these cookies without matcha powder?

Matcha is central to the flavor profile. Substituting would create a different cookie entirely. If you dislike matcha, this recipe isn't the best fit.

How do I make homemade strawberry white chocolate chunks?

Melt white chocolate, fold in freeze-dried strawberry pieces or strawberry powder, spread on parchment, let set, then break into chunks.

How long do these cookies stay chewy?

Store in an airtight container at room temperature for up to 5 days to maintain chewiness. They firm slightly as they age.

Can I skip the chocolate dip on the bottom?

Yes—the dip adds richness and visual appeal but isn't required. Bake and enjoy without dipping if preferred.

Why do you use both egg and egg yolk?

The full egg provides structure and binding, while the extra yolk adds richness and helps maintain the chewy texture.

Strawberry Matcha Cookies With White Chocolate

Name: Strawberry Matcha Cookies With White Chocolate
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp matcha powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cornstarch; 3/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 egg yolk; 1 tsp vanilla extract; 1 oz freeze-dried strawberries; 10 oz white chocolate wafers; Fresh strawberries, for garnish

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Strawberry Matcha Cookies With White Chocolate | CookOS

Ingredients

1 1/2 cups all-purpose flour
2 tbsp matcha powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cornstarch
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 egg yolk
1 tsp vanilla extract
1 oz freeze-dried strawberries
10 oz white chocolate wafers
Fresh strawberries, for garnishoptional

14 Ingredients

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Instructions

1
In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, salt, and cornstarch. Set aside.
2
In a large bowl, use a hand mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
3
Add the egg, egg yolk, and vanilla extract to the butter mixture and beat again until well combined.
4
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
5
To make the strawberry chocolate, blend the freeze-dried strawberries in a blender until a fine powder forms.
6
Melt the white chocolate wafers in a microwave-safe bowl. Stir in the strawberry powder until the chocolate is smooth and uniformly pink.
7
Pour about half of the strawberry chocolate mixture onto a parchment-lined tray or small baking dish. Spread it into a thin, even layer and place in the freezer or refrigerator until completely solid.
8
Once the chocolate is firm, remove it from the tray and chop it into small chunks.
9
Gently fold the strawberry chocolate chunks into the matcha cookie dough.
10
Preheat your oven to 350°F (175°C). Scoop balls of dough onto a parchment-lined baking sheet, leaving space between each.
11
Bake for 10-12 minutes. Immediately after removing from the oven, use a large round cookie cutter to scoot the edges of the cookies into a perfect circle. Let them cool on the baking sheet.
12
Once the cookies have cooled, dip the bottom of each cookie into the remaining melted strawberry chocolate, coating it completely.
13
Place the dipped cookies on parchment paper and allow the chocolate to set before serving.