Matcha White Chocolate Cookies Recipe — Soft, Chewy Cookies

This matcha white chocolate cookie recipe produces crisp-on-the-outside, chewy-on-the-inside cookies with pockets of sweet white chocolate and a subtle, earthy matcha flavor. The bright green hue from the matcha makes them as beautiful as they are tasty.

The dough starts with butter, sugars, flour and matcha powder, then white chocolate chips are folded in for texture and sweet contrast. After chilling, the dough is portioned and baked briefly so the centers stay soft while the edges become golden. Serve these cookies with tea or coffee, or package them for a thoughtful homemade gift.

What is Matcha?

Matcha is a finely ground Japanese green tea powder made from shade-grown tea leaves (tencha). Leaves are handpicked, steamed, and stone-ground into a vibrant green powder that retains concentrated antioxidants, vitamins and minerals. Culinary-grade matcha works best in baking: it has a vivid color and a sweet, slightly earthy flavor that complements sweets like white chocolate.

Matcha is versatile: use it in beverages, lattes, smoothies, ice cream, yogurt bowls, and baked goods. For baking, choose a quality culinary-grade matcha for the best color and flavor.

Ingredients Needed

• All-purpose flour – gives structure; can substitute a gluten-free blend if needed.
• Matcha powder – use culinary-grade matcha for best color and flavor.
• Baking soda – for lift and spread.
• Butter – salted or unsalted (add 1/2 tsp salt if using unsalted); provides richness and crisp edges.
• Granulated and brown sugar – the mix helps with browning and chewiness.
• Egg – room temperature, to bind the dough.
• Vanilla extract – adds depth of flavor.
• White chocolate chips – chips or chunks; you can substitute milk or dark chocolate if preferred.

Please scroll ⬇️ to the recipe for exact ingredient amounts and instructions.

How to make Matcha White Chocolate Cookies

1. Whisk together flour, matcha, and baking soda in a medium bowl until evenly combined.
2. In a large bowl, whisk melted butter with granulated sugar, brown sugar, egg, and vanilla until smooth.
3. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the white chocolate chips.
4. Cover and chill the dough for at least 30 minutes.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Scoop dough into balls (about 2 tablespoons each) and space 2 inches apart on the sheet.
7. Bake 8–10 minutes; centers may look slightly underdone. Allow cookies to finish setting as they cool on the sheet.

Helpful tips

• Measure flour by weight with a kitchen scale for consistent results, or use the spoon-and-level method to avoid packing the flour.
• Bring eggs to room temperature so they mix evenly into the batter.
• Chill dough at least 30 minutes to improve texture and control spread.
• Use a cookie scoop for uniform cookies and even baking.
• Leave 2 inches between dough balls—cookies spread while baking.
• Bake until just barely done for soft, chewy centers. Avoid overbaking; 9–10 minutes is usually sufficient.

Variations

• Brown butter: Brown the butter for a nutty, caramel-like flavor—watch closely so it doesn’t burn.
• Add nuts: Fold in 1/4 cup macadamia nuts for crunch and richness.
• Alternative flours: Try a gluten-free flour blend or almond flour for different textures.
• Flavor swap: Replace matcha with lemon zest and lemon extract for lemon white chocolate cookies.

FAQ

To Freeze the Cookie Dough

For best results, portion dough into balls and flash-freeze on a parchment-lined baking sheet for about 30 minutes. Transfer frozen dough balls to an airtight container or freezer bag and store up to 2 months.

When ready to bake, thaw frozen dough balls on a parchment-lined sheet for 1–2 hours at room temperature, then bake as directed.

Bake until they look just barely done

Do not overbake. Pull cookies when the edges are set and the centers still look slightly soft. They will firm up as they cool—this is key to achieving a tender, chewy center.

RECIPE