Matcha White Chocolate Chip Cookies

These chewy matcha cookies paired with creamy white chocolate chips is truly a match-a made in heaven! Perfect for matcha obsessed girlies like me.

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I’ve always been a fan of Matcha, and I can’t believe it took me so long to finally make it into a cookie!

I’ve paired it with white chocolate to resemble a matcha latte and I think it’s the perfect combo!

So cozy up and let’s do some baking therapy!

Ingredients:

• ½ cup (115 g) melted unsalted butter
• ½ cup (100 g) granulated sugar
• ¼ cup (60 g) brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract
• 1¼ cups (150 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp matcha powder (use high-quality for vibrant color & taste)
• ⅔ cup (120 g) white chocolate chips

Instructions

1. Mix the wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg and vanilla, and whisk until the mixture is smooth and slightly creamy.
2. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder.
3. Bring it all together: Fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no streaks remain—don’t overmix!
4. Add the chocolate: Gently fold in the white chocolate chips until evenly distributed.
5. Chill the dough: Scoop the dough using a cookie or ice cream scoop. Place the scoops on a tray or plate and chill in the fridge for at least 1–2 hours (or overnight). Don’t skip this—it helps the flavors develop and prevents spreading!
6. Bake: Preheat your oven to 180°C (350°F). Roll chilled dough balls slightly and place them on a parchment-lined baking sheet, 2-3 inches apart. Bake for 11–14 minutes, or until the edges are set and the centers look slightly underbaked. They’ll continue to cook as they cool!
7. Cool and enjoy: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 4 days.

Storage:

• You can keep these cookies in an airtight container at room temperature for up to 3–4 days.
• You can also freeze the unbaked dough balls after chilling. Just pop them into a ziplock bag and freeze for up to 2 months. Bake straight from frozen—just add 1–2 minutes to the bake time.

Recipe Notes/Tips

• For chewier cookies, bake them on the shorter end of the time (11 mins). For crispier edges, go a bit longer (up to 14 mins).
• Don’t overbake the cookies. They might look slightly underdone in the center—that’s perfect! They’ll firm up as they cool.
• Sift your matcha before mixing to avoid clumps and get a smoother dough. I also recommend to go for a high-quality culinary or ceremonial-grade matcha for vibrant color and better flavor.