A chewy bakery style cookie, these white chocolate matcha cookies balance the natural earthy flavour and slight bitterness of green tea with sweet white chocolate. It makes for a perfectly balanced cookie for matcha lovers! This makes 24 smaller cookies, great for a little treat or to pack up into a gift.
This recipe was originally published on Kelly's site in 2021 and she has since decided to share in here instead.
Why You'll Love Matcha Cookies
- Not too sweet, but still filled with lots of white chocolate
- Chewy and crinkly, just like your favourite chocolate chip cookies
- Ready in less than 30 minutes
- No chilling time!
- They freeze fantastically, before or after baking
Ingredients
Matcha cookies already have a lot going for them, but if you want to take things even further, you could try some chocolate chip cookie add-ins like pistachios (make it even greener!) or some coconut.
- Matcha: we recommend culinary-grade matcha. Lower quality matcha powders tend to taste bitter and dull.
- Brown sugar: use light or dark brown sugar for this recipe but make sure to measure it properly.
- Butter: we always use salted butter unless otherwise specified. If you only have unsalted butter, increase the added salt by ¼ teaspoon.
- Eggs: large, always room temperature if possible.
- White chocolate chips: use all chips or a mix of white chocolate chips and chunks. Bar chocolate will be more likely to burn when baked but can be used in a pinch.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: mix the dry ingredients together to combine.
Step 2: in another bowl, cream the butter and sugars, then beat in the eggs one at a time.
Step 3: add the dry ingredients to the mix.
Step 4: stir until about half mixed.
Step 5: add the chocolate chips to the dough.
Step 6: fold in the chips to finish mixing the dough.
Step 7: scoop onto a lined baking sheet.
Step 8: flatten the cookies slightly before baking, then bake for 12 to 14 minutes.
Top Tips
- Flatten before baking: this helps prevent the cookies from puffing up while baking and makes for neater rounds.
- Don't over-mix: you want to mix the dough partway, so that there are still some streaks of flour remaining, and then fold in the chocolate chips to fully mix.
- Bake low and slow: not only does this keep the vibrant hue and taste of the matcha most intact, it gives the best texture to the cookies. Don't increase the temperature.
- Keep the colour in mind: note that your cookies probably won't turn out the bright, vivid green you might see in some other recipes. We haven't adjusted the colour here, so the cookies you see in the pictures are exactly how they looked in life.
How to Store
Storage: store the cookies in a sealed container at room temperature for up to 5 days. Place a small piece of bread in the container to keep them soft.
Freezing: freeze baked cookies for up to 2 months, layering them between sheets of parchment paper to prevent sticking when thawed.
Freeze before baking: freeze unbaked dough balls on a lined baking sheet, then transfer them to an airtight container for up to 2 months. Bake the cookies straight from frozen, adding an extra minute or 2 to the baking time if needed.
More Chocolate Chip Cookie Recipes
- Ruby Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Chewy Oatmeal Scotchies
- Brown Butter Chocolate Chip Cookies
If you make these White Chocolate Chip Matcha Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
White Chocolate Matcha Cookies
Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Electric mixer
- Wooden spoon or spatula
- Cookie scoop (1 ½ tablespoon)
- baking sheets
- Wire racks
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha powder, culinary grade
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter, room temperature to soft
- 1 cup, tightly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 325ºF (160ºC) and line two baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, matcha powder, baking soda, and salt until well combined. Set aside.2 cups all-purpose flour, 2 tablespoons matcha powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a second mixing bowl, beat the butter, brown sugar, and granulated sugar at high speed for 2 to 3 minutes.¾ cup salted butter, 1 cup, tightly packed brown sugar, ½ cup granulated sugar
- Add one egg and mix until well combined, scraping down the sides of the bowl as needed. Repeat with the second egg, then mix in the vanilla extract.2 large eggs, 1 tablespoon vanilla extract
- Fold the flour mixture into the butter using a spoon or spatula. When the dough is about halfway mixed, add the white chocolate chips. Continue folding until the flour is incorporated. A few streaks of flour are fine.1 ½ cups white chocolate chips
- Use a medium-sized cookie scoop (1 ½ tablespoons) to portion the dough. Release 12 scoops onto each baking sheet, spacing them about 2 inches (5 cm) apart. Lightly wet the heel of your hand and gently press each cookie to flatten into a 2 to 2 ½-inch (5 to 6 cm) round. The water helps prevent sticking.
- Bake the cookies for 12 to 14 minutes, watching carefully. Remove the cookies from the oven when the edges show even the slightest hint of browning. Overbaking will cause the matcha to lose its green hue.
- Transfer the baking sheets to wire racks. Cool the cookies on the pans for 10 minutes before transferring them to the wire racks to cool completely.
Notes
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- Use culinary-grade matcha for the best balance of flavor and color, but avoid lower-quality powders, which can taste bitter or dull.
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- Brown sugar should be packed firmly into the measuring cup. If it’s loosely measured, the cookies will lack moisture and chewiness.
Storage
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- Store the cookies in an airtight container at room temperature for up to 5 days. Place a small piece of bread in the container to keep them soft.
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- You can freeze baked cookies for up to 2 months, layering them between sheets of parchment paper. You can also freeze unbaked dough balls on a baking sheet, then transfer them to an airtight container for up to 2 months. Bake the cookies straight from frozen, adding 1 to 2 extra minutes to the baking time if needed.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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