Best Matcha White Chocolate Cookies

This is the best matcha white chocolate cookie recipe ever! This delicious treat resembles a chocolate chip cookie but has a unique flavor combination of sweet and slightly earthy from the matcha powder – giving the cookie its vibrant green hue.

These cookies begin with a base of butter, sugar, and flour, to which matcha powder and white chocolate chips are added for extra flavor and texture. The cookies are then rolled into balls, and baked until golden brown. The finished cookies have a crisp exterior and chewy interior with bursts of white chocolate in every bite.

These matcha white chocolate cookies are perfect for gifting or sharing at any gathering. They will surely be a hit with matcha lovers, chocolate lovers, and everyone in between. Enjoy these cookies with warm tea or coffee for an extra special treat!

What is Matcha?

Matcha is a finely ground green tea powder used in traditional Japanese tea ceremonies for centuries. Made from shade-grown tea leaves that are carefully handpicked and steamed before being stone-ground into a fine powder. This process helps to preserve the potent antioxidants, minerals, vitamins, and other nutrients that are found in tea leaves.

Matcha is widely used for its wide-ranging health benefits. It has been shown to boost energy levels and mental focus, support a healthy immune system and improve the body’s ability to fight illness. Matcha is also associated with weight loss, detoxification, improved digestion, and anti-aging benefits. Studies have shown that regular consumption of matcha can help to reduce the risk of certain diseases, such as diabetes and cancer.

Matcha has a distinctive flavor and bright green color, making it ideal for smoothies, lattes, ice cream, yogurt parfaits, and other creative recipes. Matcha powder can also be used to make tea, often combined with herbs and spices for added flavor. It can also be a savory ingredient in dishes like sushi and noodles.

When baking with matcha, it is important to use Japanese culinary matcha powder. Culinary grade matcha powder is Japanese green tea powder made from high-quality ground tencha leaves. It is characterized by its bright green color and has a smooth texture with a sweet yet slightly earthy flavor.

Ingredients Needed

• All-purpose flour: The main ingredient that gives the cookie its texture and shape. You may also substitute it with gluten-free flour.
• Matcha powder: This balances out the sweetness of sugar. I used culinary grade matcha powder for this recipe.
• Baking soda: Helps the cookies rise.
• Butter: I used one stick of salted butter for this recipe. You can use unsalted butter and add 1/2 teaspoon of salt. This is used to bind the dry ingredients together and give the cookie its crunchy texture when baked. The salt helps bring out the sweetness.
• Granulated sugar and brown sugar: The combination helps encourage browning, adds moisture, and makes it chewy.
• Egg: I used room-temperature eggs. This helps bind the ingredients together.
• Vanilla extract: This adds flavor to the cookies.
• White chocolate chips: Any white chocolate chips will work. You can also substitute white chocolate chips with milk or dark chocolate chips, or white chocolate chunks.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

How to make Matcha White Chocolate Cookies

1. In a medium bowl, whisk together flour, baking soda, baking powder, and matcha until well combined.
2. In a large bowl, whisk together melted butter, granulated sugar, brown sugar, egg, and vanilla.
3. Gradually mix in the dry ingredients with the wet ingredients. Fold in the white chocolate chips.
4. Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
5. When ready to bake, preheat the oven to 350°F and line a large baking sheet with parchment paper.
6. Scoop the dough out onto the lined cookie sheet, 2 inches apart.
7. Bake for 8-10 minutes. The center will look undone, but the cookie will continue to cook as cools.

Helpful tips

• For best results, use a kitchen scale to measure the flour or use the “spoon and sweep” method. Use a spoon to fluff the flour and lightly spoon it into the measuring cup. Without packing, use a straight-edged spatula or knife to level the flour until it’s even with the top of the measuring cup.
• Let the eggs come to room temperature to easily incorporate them with the rest of the ingredients.
• Chill the cookie dough in the refrigerator for at least 30 minutes before baking.
• Use a medium cookie scoop or measuring spoon to scoop out the dough to ensure uniformity and an even bake across the whole batch.
• Leave about 2 inches between each piece of dough. When it bakes, it will spread out.
• To get a soft and chewy center, bake until they look just barely done. Do not overbake these cookies. I usually never bake for longer than 10 minutes.

Variations

• Use brown butter: Add butter to a heavy-bottomed pan over medium heat. Melt the butter, stirring occasionally, until it is lightly brown and has a nutty aroma. The butter will go from brown to burnt quickly, so stay close.
• Add macadamia nuts: add 1/4 cup of macadamia nuts for an extra crunchy texture to the cookies.
• Use different flour: Use gluten-free flour or almond flour.
• Use lemons: Instead of matcha, flavor the cookies with lemon. Check out this lemon white chocolate cookies recipe.

FAQ

To Freeze the Cookie Dough:

These cookies taste better when they are freshly baked. I always make a full batch or an extra batch and only bake what I will eat so that I can freeze the rest.

I prefer to flash freeze unbaked cookie dough before putting it in an airtight container. To do this, scoop the cookie dough into balls and space them out on a parchment line baking sheet. Then, put the baking sheet in the freezer for about 30 minutes, or until the dough is slightly frozen.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

When you are ready to bake the frozen dough, thaw it at room temperature, on a parchment-lined baking sheet, for 1-2 hours before baking.

Bake until they look just barely done

The most important advice I can give you is – DO NOT overbake these matcha cookies! They will not look done when you pull them out of the oven. I never bake these cookies for over 10 minutes.

They will continue to cook and set up as they cool.

RECIPE