Recipe: Matcha White Chocolate Chip Cookies

It’s the season for holiday baking, work cookie exchanges, and another tea themed cookie recipe from yours truly! I’m spearheading the cookie exchange at my work this year, so I just had to create something new – my colleagues are starting to have expectations! This is my third year working on my unit, and this is my third cookie recipe on One More Steep! Previously, I shared my recipes for Earl Grey Shortbread Cookies and Matcha Sugar Cookies.

I’m a huge fan of chocolate chip cookies, and I just could not resist changing it up by adding matcha! These cookies have a crunchy exterior with a melt-in-your-mouth inside that is bursting with white chocolate sweetness and matcha goodness. It genuinely reminds me of a matcha latte – and I’m loving it! If you’re a fan of matcha, this is the cookie for you. If you’re a fan of matcha lattes, white chocolate chips, or cookies in general – this is also the cookie for you.

Recipe Yields: 3 dozen. Baking Time: 12 minutes.


1½ cups granulated sugar
1 cup butter (softened)
1 teaspoon vanilla extract
1 egg
2¼ cups all-purpose flour
1 teaspoon baking soda
1½ to 2 cups white chocolate chips*
2 tablespoons matcha powder

* I used a full bag of Hershey’s Chipits White Chocolate Chips (225g) with each batch, which is just a smidge over 1½ cups. You can use or more white chocolate chips according to your personal preference.

Wanting to make this recipe vegetarian/vegan friendly? It’s easy! Substitute with vegan butter (or margarine), aquafaba (3 tablespoons of aquafaba is equal to 1 whole egg; aquafaba is the fluid from canned chickpeas!), and look for dairy-free white chocolate chips (they do exist!).


Preheat oven to 375°F.
Beat sugar, butter, vanilla extract, and egg together until well blended.
Mix in flour, baking soda, and matcha until evenly green.
Stir in white chocolate chips (I found this easier to do with my hands).
Roll dough out into balls that are approximately the size of a rounded tablespoon, lay out cookies at least 2″ apart as these cookies will spread.
Bake 12 minutes or until edges are light brown.
Allow cookies to cool for 1-2 minutes before transferring to cooling racks.

Recipe adapted from Betty Crocker The Big Book of Cookies, “Chocolate Chip Cookies”.

If you make these delicious Matcha White Chocolate Chip Cookies, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Steeping Blooming Teas

Blooming teas, or flowering teas, are bundled tea leaves around dried flowers. Typically when you pick up a blooming tea ball, you only see the tea leaves because the flowers are meant to be a surprise. During the steeping process, the ball opens up, unfurls, and the dried flower ‘blooms’ as it is hydrated in the steeping process. Commonly found flowers in blooming teas include globe amaranth, chrysanthemum, and jasmine flowers.

Blooming teas are typically made with white or green teas, as these teas are light in colour and allow you to visualize the floral blooms better. You will want to steep a blooming tea in either a clear glass teapot or cup in order to take in the whole ‘show’, as I like to call it.

Some people find that it’s difficult to steep blooming teas properly, or they wind up oversteeping blooming teas because the teas can be delicate and sensitive to oversteeping. I thought I’d share some of my methods of steeping a blooming tea to make a good cup of tea! Blooming teas can be expensive per pot, so it’s important to steep it properly to make it worth it!

I use a clear glass teapot, I find this best to see the blooms and to watch the ball of tea itself as it steeps. It just makes for a more beautiful tea experience.

The kettle I use has preset temperature settings (the Breville IQ Kettle, I’ve had it for 2+ years and it’s still going strong with daily use!) and I use the lowest temperature setting which is meant for green teas, 175°F (80°C). After the kettle has finished reaching the temperature, I let the water sit for about 5 minutes prior to pouring the water into my teapot. If you have a standard kettle that only boils (100°C/212°F) water, you’ll want to let the water sit for longer to cool down – open the lid or taking off the lid will help the water cool down faster.

Lowering the temperature of the water reduces the likelihood of scalding or burning the tea leaves and causing a bitter flavour. Some companies will provide steeping recommendations, but I find sometimes that their recommended water temperature is too high given the fact that there’s a longer steeping period for the blooming tea to fully open.

Each blooming tea will steep for a different amount of time, I consider it to be ready when the ball has opened up and the flowers have ‘bloomed’ as well – some blooming teas will have the flowers floating up to the surface. Often the process of blooming can take up to 5 minutes or more. I find that blooming teas with a white tea base are far more forgiving and less likely to result in a bitter cup of tea than one with green tea base. Blooming teas can also be resteeped! Because the flavours come from the tea leaves and blossoms, there’s generally no added flavouring and the tea leaves can be resteeped usually once or twice. The flavouring may be a bit weaker than the initial steep, but you can get more bang for your buck by resteeping the tea leaves.

Gypsy Soul Tea Co’s China Jasmine

China Jasmine by Gypsy Soul Tea Co
Green Tea / Flavoured
$7.25 for 40g

First Impressions

Whenever I’m trying a new-to-me tea company, I generally like to try a few things: usually a blend that seems unique to them, a straight or minimally blended tea, and an Earl Grey – only because I love Earl Grey and it’s one of my tea staples. This one was one of my choices from Gypsy Soul Tea Co because it’s a minimally blended tea. China Jasmine is a green tea, flavoured and blended with jasmine blossoms.

I’ve mentioned the packaging that Gypsy Soul Tea Co uses in my last review of one of their teas (Pumpkin Spice), but I do still like it. The label on the front tells me everything that I really need to know, and the clear plastic back lets me see the blend itself. I can easily see both ingredients: green tea and jasmine blossoms. I can also see that it’s full blossoms and petals, and not little tiny pieces. When I opened the bag, the first thing that hit me was the aroma. This blend has a beautiful floral fragrance from the jasmine, and I can smell both the jasmine and the green tea.


Gypsy Soul Tea Co recommends steeping China Jasmine in 80°C (176°F) water for 2 to 3 minutes. My initial steep of this green tea was for 2 minutes.

First Taste

China Jasmine steeps to a light yellow colour. The aroma is very floral, the jasmine shines in this tea. On first sip, I can taste the floral notes from the jasmine, there’s a pleasant sweetness along with some grassy notes from green tea base. I think two minutes was a good amount of time to steep this tea, there’s no astringency or bitterness when steeped for two minutes. It’s a very pleasant jasmine green tea, I like that the green tea base isn’t too vegetal as I think that would distract from the floral flavour.

A Second Cup?

I resteeped China Jasmine four times, adding an extra 30 seconds of steeping time for each subsequent steep. I could that the colour of the tea got darker for the first resteep and lighter after that. The flavour of the tea remained fairly close to the initial steep, although I think that the floral notes weren’t as strong in comparison to the green tea base after the first resteep. The flavour balance was still enjoyable by the fourth resteep.

My Overall Impression

I loved Gypsy Soul Tea Co’s China Jasmine. I thought that the flavours were on point for a jasmine green tea, and had a nice balance between the jasmine floral flavour with the green tea base. The recommended steeping time of 2 minutes was perfect for myself, and I found that it resteeped beautifully. It’s definitely a nice green tea blend and is worth resteeping a few times, which shows off the quality of the ingredients.

Curious about the cup rating system? Click here to learn more.