Matcha Cookies



  • 214 cups all-purpose flour
  • 114 tsp kosher salt
  • 1 tsp baking soda
  • 4 tsp matcha powder


  • 8 oz (1 cup) room temp. unsalted butter
  • 1 scant cup granulated sugar
  • 12 cup brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 1 large egg


  • ~1 cup white chocolate chips
  • ~112 cups chopped caramelized almonds (and/or hazelnuts, walnuts, macadamia nuts, etc)


  • Whisk the dry ingredients together in a medium mixing bowl
  • In another medium mixing bowl with a stiff spatula
    • Add the butter and sugar
    • Cream with a stiff silicone spatula
    • Add in vanilla, milk, and egg and whisk together
    • Switch back to the spatula and mix in the dry ingredients
    • Mix in the chocolate chips and almonds
  • Refrigerate dough until firm

Shape and bake

  • Preheat oven to 375°F
  • Line a sheet pan with some parchment paper
  • Using a #40 scoop, portion out 8 cookies per sheet in a 3–2–3 pattern
  • Bake until the cookies spread out and the edges are starting to brown (~11 minutes)


To refrigerate, I think it’s easiest to just transfer the whole mixing bowl, with the dough covered in contact with plastic.