I genuinely cannot stop thinking about these Matcha White Chocolate Chip Cookies. They’re chewy in the center, just barely crisp at the edges, and that earthy matcha flavor blending into pools of creamy white chocolate. It tastes like a matcha latte decided to become a cookie. And the best part? You don’t even need a mixer to do this! No fussy technique, just a bowl, a whisk, and a little patience while the dough chills.
Why You’ll Love This Matcha White Chocolate Cookies
- That matcha-latte flavor combo. Earthy, slightly bitter matcha paired with sweet, creamy white chocolate is one of those flavor combos that just works.
- Chewy centers, crisp edges. These aren’t cakey or crumbly. They’re soft, chewy, and just the right amount of gooey when they’re fresh out of the oven.
- That bakery-worthy green color. You don’t need food coloring, just sift your matcha and use good quality one, and these turn out genuinely gorgeous.
- One bowl, no mixer. Just whisk, fold, scoop, chill, bake, enjoy!
What You’ll Need
115g melted unsalted butter (½ cup): This is what gives the cookies their chewy, slightly dense texture. Melted butter (not softened) skips the air and keeps things rich instead of fluffy. Let it cool a little before mixing so it doesn’t scramble your egg.
100g white granulated sugar (½ cup): This gives the sweetness and a little help with those crisp edges.
50g brown sugar, packed (¼ cup): Brown sugar is what keeps these soft and chewy for days. The molasses in it adds moisture and a little depth that plain sugar can’t give you.
1 large egg: Eggs add richness and binds everything together.
1 tsp vanilla extract: Vanilla extract is optional.
150g all-purpose flour (1¼ cups): Flour gives the cookies their structure. I highly recommend to use a scale for more precise measurements.
½ tsp baking soda: Baking soda is what helps the cookies spread.
½ tsp salt: Balances the sweetness and deepens the flavor.
1 tbsp matcha powder: The most important ingredient. This is where the flavor and that beautiful green color come from, so it’s worth using a good culinary or ceremonial grade matcha. For this recipe I used a ceremonial grade matcha powder.
120g white chocolate chips (⅔ cup): The creamy, sweet counterpart to matcha’s earthiness. Chips hold their shape better than chopped chocolate bars, but if you want those melty puddles of white chocolate, you can use a white chocolate bar instead.
How to Store Matcha White Chocolate Chip Cookies
- Room temperature: Keep your baked cookies in an airtight container at room temp for 3 to 4 days. Cookies dry out easily when exposed to air.
- Freeze the baked cookies: Once they’re fully cooled, stack them in an airtight container or freezer bag with parchment between layers and freeze for up to 2 months. Thaw at room temperature or microwave for about 15 seconds.
- Freeze the dough balls (my favorite method): Scoop, chill, and freeze the dough balls on a tray until solid, then transfer them to a freezer bag for up to 2 months. Bake straight from frozen, just add 1 to 2 extra minutes. Honestly, having a stash of these in your freezer is like giving future you a warm cookie on demand. Thank me later!
Frequently Asked Questions
Can I use a matcha latte mix instead of pure matcha powder? I’d stick with pure culinary or ceremonial grade matcha powder. Latte mixes usually have added sugar and milk powder, which throws off both the flavor and the texture of the dough.
Why did my matcha turn a dull brown instead of staying green? That usually comes down to matcha quality or heat exposure. Lower grade matcha oxidizes faster and browns more in the oven. Using a good quality matcha and not overbaking will keep the color more vibrant.
Can I skip chilling the dough? I really wouldn’t recommend that. Chilling firms up the butter so the cookies hold their shape instead of spreading thin, and it gives the flavors time to develop.
My cookies came out flat, what happened? Usually this happens when the dough wasn’t chilled long enough. Make sure your dough is properly chilled and cold when it goes into the oven.
Can I substitute the white chocolate chips? Yes, chopped white chocolate bars work great and melt into those gooey pools of chocolate.
Can I double this recipe? Absolutely, just double every ingredient. I’d still scoop and bake in batches so your oven isn’t overcrowded.
Do I need a stand mixer or hand mixer for this? No need! That’s the beauty of this recipe, a whisk and a bowl gets you all the way there.
How do I know when they’re actually done? Look for set edges and centers that still look a little underdone and soft. That’s exactly what you want, they firm up as they cool on the tray.
Matcha White Chocolate Chip Cookie
Ingredients
- 115 g melted unsalted butter (1/2 cup)
- 100 g white granulated sugar (1/2 cup)
- 50 g brown sugar (1/4 cup)
- 1 pc large egg
- 1 tsp vanilla extract
- 150 g all purpose flour (1 and 1/4 cup)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp matcha powder
- 120 g white chocolate chips (2/3 cup)
Instructions
- Whisk the wet ingredients. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg and vanilla. Whisk until the mixture looks smooth and slightly glossy.
- Add the dry ingredients straight in. Add the flour, baking soda, salt, and matcha powder directly into the wet mixture. Fold together with a spatula just until no dry streaks remain. Don't overmix, or you'll end up with tough cookies.
- Fold in the white chocolate. Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Chill the dough. Scoop the dough into balls and place on a tray or plate. Chill in the fridge for at least 1 to 2 hours, or overnight. This step is non-negotiable, it firms up the dough and keeps your cookies from spreading thin.
- Bake. Preheat your oven to 180°C (350°F). Place chilled dough balls on a parchment-lined baking sheet, 2 to 3 inches apart. Bake for 11 to 14 minutes, until the edges are set and the centers still look slightly underdone.
- Cool and devour. Let the cookies rest on the tray for 5 minutes before moving them to a wire rack. Or don't wait, I won't judge you for eating one warm off the tray.
Notes
- If your matcha looks clumpy, sift it before adding to avoid streaks in the dough.
- 11 minutes gives you chewier cookies, 14 minutes gives you crispier edges.
- The centers will look underdone when you pull them out. That’s exactly right, they firm up as they cool.
- Use a good culinary or ceremonial grade matcha for the best color and flavor. Cheaper grades can turn dull or taste more bitter.
Like this recipe? Rate and comment below!
My family loved this recipe when I made it the other day, my older sister couldn’t stop eating them. I’m making them again today for a coworker’s last day
Hi Cindy! Thank you so much for trying this recipe! I’m so glad you and your sister loved it!